matcha green tea ice-cream

in pistachio and white chocolate cones

  • 3 cups (750ml) single (pouring) cream
  • 1 cup (250ml) milk
  • 1 cup (160g) icing (confectioner’s) sugar, sifted
  • 1 tablespoon vanilla extract 
  • 1 tablespoon matcha green tea powder+

pistachio and white chocolate cones

  • 200g white chocolate melts, melted
  • ½ cup (70g) slivered pistachios 
  • 6 store-bought waffle cones 
  1. Place the cream, milk, icing sugar, vanilla and matcha in a large jug and whisk until the sugar and matcha are dissolved. 
  2. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen. 
  3. Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces. 
  4. Place the mixture in a food processor, in 2 batches, and process for 1–2 minutes or until just smooth, breaking up any large pieces with a spoon. Spoon into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. 
  5. While the mixture is freezing, make the pistachio and white chocolate cones. Place the chocolate and pistachio in separate small bowls. Dip the top of 1 of the cones into the chocolate, tapping lightly to remove any excess. Dip into the pistachio to coat and place upright in a glass to set. Repeat with remaining cones. 
  6. Scoop the ice-cream into the cones to serve. Makes 1.6 litres and 6 cones. 

+ Matcha is a powdered green tea from Asian food stores and tea stores. 

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