Scoop Kitchen
Matcha is whole tea leaf ground to a fine powder, so it brings color and flavor to a CREAMi base without adding any water. That makes it easy to use: our matcha tubspints use 2 tsp to 2 tbsp, depending on how strong and how sweet the base is. A little extra sugar balances its bitterness and keeps the tubpint soft.
Culinary or latte-grade matcha is the right choice here. It keeps more flavor in the cold than ceremonial grade and costs much less, and the brighter green it is, the fresher it tastes. Keep opened matcha sealed in the fridge, because it loses its color and fresh taste quickly at room temperature.
Matcha clumps, and dry lumps show as dark specks. Sift it, then whisk it with the sugar and a little hot water, about 80 °C (176 °F), into a smooth paste before the milk goes in, or whisk the milk in a little at a time. Matcha contains caffeine, from about a cup of green tea per serving in our lighter tubspints to about a small cup of coffee in the strongest, so it is not a bedtime treat.
Recipes with matcha
5 recipes
Questions people ask
Which matcha should I use for ice cream?
Culinary or latte grade. It keeps its flavor in the cold and costs less than ceremonial grade.
How do I stop matcha from clumping?
Sift it, then whisk it into a paste with the sugar and a little hot water before adding the milk, or blend the base with a stick blender.
Does matcha ice cream have caffeine?
Yes. A serving has about as much as a cup of green tea in our lighter matcha tubspints, and about as much as a small cup of coffee in the strongest. There is no true decaf matcha.