Matcha Rose Ice Cream is a delicious treat made with heavy whipping cream, condensed milk, rose extract and matcha powder with a chocolate dipped cone of rose and pistachios.
Easy no churn recipe!
I have been drinking those Mason Jar Iced Matcha Lattes lately and they have me craving more matcha. There is no better way to curb a craving, than with a delicious dessert and ice cream is always a winner.
You may also enjoy these No Churn Ice Creams:
ClassicVanilla
Matcha Rose Ice Cream
Matcha Rose Ice Cream has a nice distinct green tea flavor with a hint of floral from the rose extract along with the beautiful aromatic. This no churn style ice cream is soft and creamy pairing great with a crispy sugar cone dipped in chocolate garnished with rose petal and pistachios. You won’t believe how delicious or how easy this ice cream is to make!
Ingredients
- heavy whipping cream
- condensed milk
- rose oil extract
- matcha powder, culinary grade
- Hand mixer, ice cream tubs, measuring spoons and large mixing bowl also needed.
- sugar cones
- chocolate melting wafers
- pistachios (garnish)
- edible roses (garnish)
Rose Oil Extract
Green tea with hints of floral compliment each other so well. However, you don’t HAVE TO use rose oil extract. I understand it can get a bit pricey. Vanilla extract can be substituted in this recipe and will also be lovely. If you want to splurge with the recommended rose oil extract, there are plenty of uses for it like strawberry pie and other baked goods, in tea or water. It an even be used to scent homemade products like soaps and perfumes. I use this Rose Oil Extract from Amoretti. If using another brand, make sure you are buying one that can be used for culinary/baking purposes.
Other possible options found on Amazon (some of these are “rose flavoring” and not real extract)
Matcha Rose Ice Cream
- Total Time: 12 hours
- Yield: 12 1x
Description
Matcha Rose Ice Cream is a delicious treat made with heavy whipping cream, condensed milk, rose extract and matcha powder with a chocolate dipped cone of rose and pistachios.
Ingredients
Matcha Rose Ice Cream
- 16 ounces heavy whipping cream
- 14 ounces condensed milk
- 2 teaspoons rose oil extract
- 2 Tablespoons matcha powder, culinary grade
Chocolate Dipped Cones
- 12 sugar cones
- 10 ounce milk chocolate melting wafers
- 1/4 cup pistachios removed from shell, chopped
- 1/4 cup edible rose petals, broken into small pieces
Instructions
Matcha Rose Ice Cream
- In a mixing bowl, whisk rose oil extract, matcha powder and condensed milk. Set to the side.
- Place a separate bowl into freezer along with beaters for 20 minutes to cool. Remove from freezer. Beat heavy cream to a stiff peak meaning you will use a hand or stand mixer to beat the cream for 6+ minutes until the liquid thickens up. The cream is done when you are able to lift the beaters out of the cream and it stands straight up without curling or falling over.
- Fold the condensed milk bowl together with the contents of whipped cream bowl.
- Pour mixture into ice cream tub.
- Cover and freeze for 6+ hours (ideally 12 hours).
Chocolate Dipped Cones
- Melt chocolate wafers according to instructions on bag.
- Dip a cone into melted chocolate and immediately sprinkle with pistachio and rose petals.
- Place on parchment paper until set up.
- Scoop matcha rose ice cream into each cone and serve.
Notes
- vanilla extract can be used in place of rose oil extract.
- Category: Dessert
- Method: Blender
Keywords: matcha, green tea, ice cream, dessert, rose
What is your favorite use for Matcha powder? Let me know about in the comments below.
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