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We all know that green tea is a healthy addition to ones diet. It’s chock full of antioxidants, is lower in caffeine than black tea or coffee, and there’s an abundance of scientific evidence stating that it can prevent certain types of cancer, heart disease, and weight gain.

It’s also really tasty (and that’s what matters, isn’t it?). In parts of Asia, green tea is used in many different ways, aside from just in sippable form. You’re bound to come across green tea cookies, mousse, yogurt, candy, and pastries.

But in much of the world, this yummy tea is mostly consumed in the beverage form, so if you want to switch it up a bit, you’re going to have to do it yourself; and I have just the thing.

To help you cool down on the upcoming hot summer days whip up a batch of Matcha Ice Cream! Matcha (available at tea shops and many health food stores) is green tea that has been finely milled, so you consume the whole leaf, rather than the product of steeping the leaves. It is typically better for cooking with because it isn’t necessary to steep, and you get a more potent flavor.

To make Matcha Ice Cream, simply take a tub of vanilla ice cream, leave it out for about half an hour (until somewhat soft and pliable), and add matcha powder (about one teaspoon per litre). Mix well, until its evenly green-coloured, and refreeze. Once the ice cream is frozen, garnish with white chocolate curls (optional, of course) and serve.

Enjoy!
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