The Tokyo Matcha Cool is a delightfully creamy and refreshing frozen dessert that captures the essence of traditional Japanese matcha in a modern, cooling format. This vibrant green treat combines the earthy, slightly bitter notes of premium matcha powder with sweet condensed milk and heavy cream, creating a perfectly balanced frozen dessert that’s both sophisticated and satisfying. Originally inspired by the popular matcha soft-serve ice cream found in Tokyo’s bustling streets, this homemade version delivers the same authentic flavor experience right from your freezer.
This recipe serves 4 people and takes about 15 minutes to prepare, plus 4 hours of freezing time. The result is a smooth, creamy frozen treat with an intense matcha flavor that’s perfect for hot summer days or as an elegant dessert after a Japanese meal.
Ingredients You’ll Need
For this Tokyo Matcha Cool recipe, gather these simple ingredients:
- 2 tablespoons high-quality matcha powder (ceremonial grade preferred)
- 1/2 cup sweetened condensed milk
- 1 1/2 cups heavy cream
- 1/4 cup whole milk
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Preparing the Matcha Base
Start by creating a smooth matcha paste, which is crucial for avoiding lumps in your final dessert. In a small bowl, sift the matcha powder to remove any clumps. Add 2 tablespoons of the whole milk to the matcha powder and whisk vigorously until you have a smooth, lump-free paste. This technique, similar to making traditional matcha tea, ensures your frozen treat will have a silky texture without any gritty bits.
The paste should be deep green and completely smooth. If you notice any lumps, continue whisking or use a fine-mesh strainer to push the mixture through, ensuring perfect smoothness.
Mixing the Cream Mixture
In a large mixing bowl, combine the sweetened condensed milk, remaining whole milk, sugar, vanilla extract, and salt. Whisk these ingredients together until the sugar completely dissolves. The mixture should be smooth and well-combined.
Add the matcha paste to this cream mixture and whisk thoroughly until the matcha is completely incorporated. The mixture should turn a beautiful, uniform green color with no streaks or lumps visible.
Whipping and Folding
In a separate bowl, whip the heavy cream using an electric mixer or whisk until it forms soft peaks. This should take about 2-3 minutes with an electric mixer. The cream should hold its shape but still be smooth and creamy, not stiff or over-whipped.
Gently fold the whipped cream into the matcha mixture using a rubber spatula. Use a folding motion rather than stirring to maintain the light, airy texture. Fold until just combined and no white streaks remain.
Freezing Process
Pour the mixture into a freezer-safe container with a tight-fitting lid. For best results, use a shallow, wide container rather than a deep one, as this allows for more even freezing. Smooth the surface with a spatula and cover directly with plastic wrap, pressing it onto the surface to prevent ice crystals from forming.
Place the container in the freezer and let it freeze for at least 4 hours, or preferably overnight. For the smoothest texture, stir the mixture every hour during the first 3 hours of freezing, breaking up any ice crystals that form.
Serving Your Tokyo Matcha Cool
Remove the Tokyo Matcha Cool from the freezer about 5-10 minutes before serving to allow it to soften slightly. This makes it easier to scoop and enhances the creamy texture.
Serve in chilled bowls or glasses, and consider garnishing with a light dusting of matcha powder, a few red bean pieces, or a crisp wafer cookie for an authentic Japanese presentation. The dessert pairs beautifully with green tea or can be enjoyed on its own as a refreshing end to any meal.
Storage and Tips
This Tokyo Matcha Cool will keep in the freezer for up to one month when stored in an airtight container. Always press plastic wrap directly onto the surface before covering with the lid to prevent freezer burn and maintain the best flavor.
For the most authentic taste, invest in high-quality matcha powder from a reputable source. The quality of your matcha will directly impact the final flavor of your dessert, so choose ceremonial grade if possible for the richest, most complex taste experience.
