Well, technically we are looking at Matcha Mint BLONDIE Ice Cream – since a mix-in for me is nearly mandatory. This ice cream was originally inspired by Moroccan mint tea, which combines Chinese gunpowder green tea leaves and fresh mint to make the most refreshing, delicious flavor. I wanted to get the same feeling in an ice cream, but to use some ingredients that were a bit easier to source (or already have on hand) for most North American kitchens. That’s how this Matcha Mint ice cream flavor was born! And with the addition of blondies? It truly has turned into one of my favorite ice cream flavors.
If you are just feeling a mint ice cream, feel free to take out the matcha. If you just want a matcha ice cream? Skip the mint. If you want chocolate cookies instead of blondies? Be my guest. Ice cream is FUN and PERSONAL so make it yours!
My top tips when making matcha ice cream
- Use the cold infusion method – this just means adding your matcha powder and mint after the ice cream custard base has been warmed on the stove. If you were to add the ingredients to the milk to essentially “steep” it, you would risk damaging the mint color and the matcha flavor may alter.
- Whisk the matcha in well with the ice cream base – matcha has the tendency to clump (that’s why there are specialty matcha whisks!) so make sure to mix it well before chilling your base.
- Wash your mint leaves well before infusing – fresh mint has all sorts of dirt and things on it, make sure to wash it well after getting from the store to make sure your ice cream retains the best flavors.
Can I make this ice cream only mint flavored?
Absolutely! To do this, just use the mint leaves during the cold infusion method. This will leave your ice cream still looking white, but it will be packed with a punch of extra sharp and clean mint flavor. Mint chocolate cookie is one of my favorite ice cream flavors, so it’s fun to be able to use this recipe to modify and make it at home.
Looking for other ice cream recipes?
Ohhh you have come to the right place – I’ve been on a bit of a tear this summer. Here are a few favorites from the blog:
Brown Butter Ice Cream
Oreo Infused Ice Cream
How to Add Fruit to Homemade Ice Cream
And that’s it for this Matcha Mint Blondie Ice Cream!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Equipment
- 1 medium bowl
- 1 Seran wrap optional
- 1 Spatula
Ingredients
For the ice cream base
- 2 large egg yolks
- 1/4 cup granulated sugar , 2 ounces / 50 grams, separated
- 3/4 cup whole milk , 6.3 ounces / 180 grams
- 3/4 cup heavy cream, 6.3 ounces / 180 grams
For the infusion
- 1 tablespoon culinary grade matcha powder, See Note*
- 1 cup fresh mint leaves (spearmint is preferable, if you can find them)
For the mix-ins
- 1 cup chopped blondies of choice , (or chopped chocolate cookies, such as oreos, if that's more your speed!)
Instructions
To prepare a day ahead:
- Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours. (See Note**)
- In a medium bowl, whisk together the egg yolks and 2 tablespoons of the granulated sugar (27 grams) until the egg yolks are lightened to a pale yellow color and doubled in size.
- In a medium sauce pot, add the whole milk, heavy cream, and remaining 2 tablespoons (27 grams) of sugar. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
- Reduce the heat to low and scoop a spoonful (about 1/4 cup) of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.
- Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads between 165-170°F on an instant-read thermometer.
- Remove the mixture from the heat and strain it through a mesh sieve into a bowl. Whisk in the 1 tablespoon of matcha powder and the mint leaves. Stir gently to combine.
- To prevent a film from forming, directly place cling wrap on the surface of the ice cream mixture to seal it. Cover the mixture and store it in the fridge for 1-3 days to infuse.
When you are ready to churn the ice cream:
- When you are ready to churn, take the custard base out of the fridge. Strain the mixture through a mesh sieve into the churner. This should catch all the mint and any clumps of matcha.
- Churn for 20-30 minutes or until the ice cream is thick and has the texture of a stiffer soft serve.
- Gently stir in the chopped blondie pieces.
- Transfer the ice cream from the churner to your preferred container. I love plastic deli quart containers for this. Cover and freeze another 2-3 hours, then it is ready to scoop and serve.
Comments
Hi Justine! I’ve been loving your ice cream series, but I’m wondering if I can use any of your recipes with my ninja creami… I know you don’t have one but do you think it could work in theory? Sending lots of love from London!
Omg HELLO and sorry that I’m just seeing this! Unfortunately I don’t have a lot of experience with Creamis, but I’m hoping to get one so I can experiment more!
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