Matcha, Matcha: Creamy Yoghurt

I wanted to make a low sugar version of matcha ice cream, so I used yoghurt because I can’t have much sugar in my diet. I grew up eating matcha since my mum catered and cooked all kinds of alternative things for me. We have vegetarian and gluten-free guests over quite a lot, so I try to adjust some recipes when I can. I decided to make frozen matcha yoghurt sans an ice cream maker. It’s easy and can be done in a matter of hours. Just have your tablet or Smartphone nearby, set the alarm, and watch a Netflix episode of preference as you wait! It’s creamy and delicious!

Since I made this during our little late-night gathering with friends, I also added the lavender biscuits that I baked the same day, which helped to give a hint of sweetness with the matcha–a lovely pairing overall with coffee and tea as well.

Yield: This recipe makes (one container for) 2-4 servings. *I made two batches because I made the second batch with cashew cream (235 g), raw organic honey (125 g), and raw desiccated coconut (2 tablespoons) toasted, to serve a total of 4-6 people.

Ingredients:

235 g (1 cup) heavy cream or double cream

490 g (2 cups) Greek yoghurt

2 1/4 tablespoons matcha powder

pinch of Celtic sea salt

110 g (1 cup) icing sugar/confectioners’ sugar (or 25g/ 1 cup zero-calorie sweetener)

1 teaspoon almond flavouring

1-3 mint sprigs (for garnishing)

Method: 

1. In a cold mixing bowl, pour all ingredients together in the mixing bowl (except the mint).
2. Use a hand mixer to combine and whip the mixture until the icing/confectioners’ sugar melts about 2-3 minutes.
3. Pour your yoghurt mixture into a deep baking dish or stainless steel container, cover the container with plastic wrapping or a lid, and place in freezer over a large bowl of ice surrounding the container.
4. After 45 minutes, check the yoghurt mixture. When the edges start to slightly freeze, take the container out and stir heavily with a spatula to break up the yoghurt mixture smoothly.
5. Place the container back in the freezer for 30 minutes. After ever half-hour, repeat stirring heavily with a spatula for the next 2-3 hours or so, or until yoghurt freezes enough to scoop out. You can use a hand mixer if you don’t want to work your arms and biceps any further at this point.
6. Garnish with a mint sprig and enjoy.