Matcha (Green Tea) Ice Cream Bars with Magic Chocolate and Toasted Almond Shell

Oh yeah, time for ice cream! Made with a different recipe than the Matcha Popsicles I made last summer, these have a magic shell that hardens instantly.

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INGREDIENTS

Matcha Ice Cream Bars
2 cups whole milk
2 cups heavy cream
3/4 cup sugar
5 egg yolks
1 1/2 tablespoons matcha
1/8 teaspoon salt
1 tablespoon cornstarch
1 teaspoon vanilla extract

Magic Chocolate and Toasted Almond Shell
2 cups chocolate chips
1 1/2 cups coconut oil
2 cups almonds

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Ice Cream Bar Directions:

1. In a large bowl, mix together sugar, matcha, salt and cornstarch. Set aside.

2. Combine milk and heavy cream in a pot and bring it to a simmer. Turn off heat.

3. Once milk has simmered, add egg yolks to the matcha mixture.

4. Ladle a scoop of simmered milk to the large bowl with the matcha mixture and mix well. Ladle 2 more scoops of simmered milk into the bowl and mix. Then pour the matcha mixture into the pot and let it come to a simmer and thicken.

5. Strain the thickened matcha and add in the vanilla extract.

6. Cool the matcha mixture in either an ice bath or in the fridge for a 10-15 minutes.

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7. Pour the cooled matcha mixture into the popsicle mold.

8. Place in freezer for about 6 hours or until ice cream bars are completely frozen.

TIP: To easily pop out the ice cream bars from the molds, run the frozen mold under hot water for a few seconds.

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Magic Chocolate and Toasted Almond Shell Directions:

9.Set the oven to 350°F and put 2 cups of almonds on a sheet tray.

10. Toast it for 5 minutes. Let cool.

11. Chop by hand or use a food processor to chop the almonds into fine pieces. Set aside

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12. Combine chocolate chips and coconut oil in a small heat-resistant bowl.

13. Bring a small pot of water to a simmer and put the chocolate/coconut oil bowl on top of the pot, creating a double boiler.

14. Melt the chocolate mixture and set it aside to cool.

15. Mix together the chopped almonds and chocolate mixture.

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16. Dip the ice cream bar into the Magic Chocolate and Toasted Almond Shell at an angle. It will harden very quickly.

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MATCHA (GREEN TEA) ICE CREAM BARS WITH MAGIC CHOCOLATE AND TOASTED ALMOND SHELL

Recipe by Queenie Fok for Oh, How Civilized

Makes 10 ice cream bars.

INGREDIENTS

Matcha Ice Cream Bars
2 cups whole milk
2 cups heavy cream
3/4 cup sugar
5 egg yolks
1 1/2 tablespoons matcha
1/8 teaspoon salt
1 tablespoon cornstarch
1 teaspoon vanilla extract

Magic Chocolate and Toasted Almond Shell
2 cups chocolate chips
1 1/2 cups coconut oil
2 cups almonds

DIRECTIONS

Ice Cream Bar Directions
1. In a large bowl, mix together sugar, matcha, salt and cornstarch. Set aside.
2. Combine milk and heavy cream in a pot and bring it to a simmer. Turn off heat.
3. Once milk has simmered, add egg yolks to the matcha mixture.
4. Ladle a scoop of simmered milk to the large bowl with the matcha mixture and mix well. Ladle 2 more scoops of simmered milk into the bowl and mix. Then pour the matcha mixture into the pot and let it come to a simmer and thicken.
5. Strain the thickened matcha and add in the vanilla extract.
6. Cool the matcha mixture in either an ice bath or in the fridge for a 10-15 minutes.
7. Pour the cooled matcha mixture into the popsicle mold.
8. Place in freezer for about 6 hours or until ice cream bars are completely frozen.

TIP: To easily pop out the ice cream bars from the molds, run the frozen mold under hot water for a few seconds.

Magic Chocolate and Toasted Almond Shell Directions
9.Set the oven to 350F and put 2 cups of almonds on a sheet tray.
10. Toast it for 5 minutes. Let cool.
11. Chop by hand or use a food processor to chop the almonds into fine pieces. Set aside
12. Combine chocolate chips and coconut oil in a small heat-resistant bowl.
13. Bring a small pot of water to a simmer and put the chocolate/coconut oil bowl on top of the pot, creating a double boiler.
14. Melt the chocolate mixture and set it aside to cool.
15. Mix together the chopped almonds and chocolate mixture.
16. Dip the ice cream bar into the Magic Chocolate and Toasted Almond Shell at an angle. It will harden very quickly.

» » »
See All Matcha Recipes

9 Comments

  • 3 years ago

    Omg those look absolutely AMAZING. If you sold those, I'd totally buy them.

    I'm definitely saving this recipe. 🙂

    • Jee | Oh, How Civilized
      3 years ago

      Hi Dora,

      Ha, you’re not the first person to say that! I would totally buy these too if someone made them.

  • Margaret
    3 years ago

    Wow! Those are beautiful! I do not have a popsicle maker but I do have an ice cream maker – do you know if this recipe would work if I poured the mixture into the ice cream maker? Thank you! 🙂

    • Jee | Oh, How Civilized
      3 years ago

      Thanks, Margaret! Sorry, not sure if they will work in an ice cream maker.

  • 3 years ago

    How pretty! I love green tea ice cream and the magic shell would make it that much better!

    • Jee Choe
      3 years ago

      It’s a great combo!

  • JC
    2 years ago

    Hi – I just tried making these and my bars tasted a little doughy. Is my mixture supposed to get pretty thick when i pour it into the pot with hot milk? i think i might have burnt the mixture or something when i put it into the hot pot of milk.

  • 6 months ago

    Absolutely fantastic!

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