Raspberry Green Tea Ice Cream

September 18th, 2015 8:00 am by Kelly Garbato

2015-08-23 - Rapberry Green Tea Ice Cream - 0001 [flickr]

So this recipe required way more raspberry extract than I expected! The matcha powder completely overwhelms the raspberry flavoring, necessitating two teaspoons instead of one. I bet fresh or frozen raspberries (two cups, maybe?), cooked down into a jelly, would work even better, but then you’ve got a Seed Situation on your hands. So if it’s a smooth ice cream you’re looking for, best stick with raspberry extract.

This flavor pairing isn’t my all-time favorite, but it’s pretty good nonetheless. And if you eat a ton of green tea ice cream, it’s a fun way to mix things up without relinquishing the matcha.

2015-08-23 - Rapberry Green Tea Ice Cream - 0004 [flickr]

Raspberry Green Tea Ice Cream

(Makes a little less than one quart of ice cream.)


2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
2 heaping tablespoons arrowroot powder
2 tablespoons matcha powder
1/2 cup sugar
1/4 teaspoon vanilla extract
2 teaspoons raspberry extract


1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, sugar, and matcha powder. Heat on medium-high, whisking constantly, until the matcha has dissolved fully in the liquid and no lumps remain. Continue to stir until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla and raspberry extracts and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine’s directions. Enjoy immediately or pop it in the freezer for a firmer dessert!

2015-08-23 - Rapberry Green Tea Ice Cream - 0006 [flickr]

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