Matcha Latte Ice Cream Bars (without molds)

Matcha Latte Ice Cream Bars. Sweet and earthy with just the slightest hint of bitterness, this vibrant green matcha ice cream has a creamy, milky swirl for the perfect indulgent treat.

This ice cream is simple to make and eggless, too, so the wonderful matcha flavor can truly shine.

For even more fun, dip these ice cream bars in homemade chocolate shell.

For some helpful tips before you begin, click here.

Makes 8 ice cream bars.

INGREDIENTS:

Matcha Ice Cream:

12 g (2 tablespoons) matcha powder (culinary grade)
240 ml (1 cup) whole milk
240 ml (1 cup) heavy cream
266 g (1 cup or two-thirds 14-oz can) sweetened condensed milk
30 ml (2 tablespoons) corn syrup (See TIPS)
Pinch of salt

Latte Swirl:

240 ml (1 cup) heavy cream
133 g (1/2 cup or one-third 14-oz can) sweetened condensed milk
15 ml (1 tablespoon) corn syrup (See TIPS)

Chocolate Shell: (optional)

98 g (3/4 cup) milk chocolate chips
98 g (3/4 cup) bittersweet chocolate chips
162 g (3/4 cup) refined coconut oil
5 ml (1 teaspoon) vanilla extract

8 popsicle sticks
1 9 x 9-inch baking pan
1 large baking sheet
plastic wrap
parchment paper

INSTRUCTIONS:

PREPARATION:

Place the canister of the ice cream maker in the freezer. (Do this at least the day before.)
Line a 9 x 9-inch baking pan with plastic wrap all the way up the sides with a little overhang. Place in the freezer.
Place a cutting board in the freezer.
Line a large baking sheet with parchment paper. Place in the freezer.

MAKE THE MATCHA ICE CREAM BASE:

1. Make the matcha ice cream base.

– Sift the matcha powder into the whole milk in a medium mixing bowl.
– Use an electric hand blender or mini-whisk to blend the matcha powder into the whole milk until smooth with no lumps..
– Add in the heavy cream, sweetened condensed milk, corn syrup and salt. Stir until combined and smooth.
– Cover and refrigerate overnight and up to 2 days.

2. Make the latte swirl base.

– In a small mixing bowl, stir together the heavy cream, sweetened condensed milk and corn syrup until combined and smooth.
– Cover and refrigerate overnight and up to 2 days.

3. Churn the matcha ice cream,

– Give the thoroughly chilled matcha ice cream mixture a quick stir and then pour into the running ice cream maker.
– Churn for 20 to 25 minutes, until the ice cream is the consistency of soft soft-serve. (Follow the manufacturer’s instructions.)
– Pour the churned ice cream into the pre-chilled, lined 9 x 9-inch baking pan. Spread out evenly and smooth the top as much as possible.
– Place the ice cream in the freezer while making the latte swirl.

4. Whip the latte swirl mixture to medium peaks and then swirl it into the matcha ice cream.

– Whip the cream mixture for the latte swirl until it reaches medium peaks. When done, it should form softly drooping swirls.

Do this right away. The matcha ice cream must not harden or else you will not be able to swirl in the whipped cream mixture.

– Bring the matcha ice cream out of the freezer. Spread the whipped cream mixture over the matcha ice cream.
– With a thin spatula or butter knife, gently dip down into the matcha ice cream and fold some of it over the whipped cream mixture here and there so that there are now splotches of green and white.
– Gently drag a chopstick or skewer through the splotches to make a swirly design.
– Lastly, give the pan a gentle shake to smooth and even out the ice cream.
– Freeze overnight (at least 8 hours) until the ice cream is very firm.

Make sure you also have your cutting board in the freezer for the next step.

ASSEMBLE THE ICE CREAM BARS:

5. Slice the frozen ice cream into rectangle slices. Insert the popsicle sticks.

– Carefully lift the ice cream out of the baking pan with the plastic wrap and place on a chilled cutting board. Peel off the plastic wrap.
– Cut the slab of ice cream into 8 equal rectangle slices using a long unserrated knife. (Clean up the sides first, if you wish. Eat the scraps when no one is looking.)

Run the knife under some hot water and then wipe dry between slices for the neatest result.

– Carefully transfer each slice with an offset spatula onto the lined, frozen baking sheet. Leave plenty of space between the slices.
– Insert a popsicle stick about halfway into each slice.
– Place the baking sheet back into the freezer until the ice cream has fully hardened again, at least overnight or longer.

MAKE THE CHOCOLATE SHELL: (optional)

6. Melt the chocolate chips and coconut oil.

– Make the chocolate shell after your ice cream slices are frozen hard.

Microwave method:
– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a microwave-safe bowl.
– Heat for 45 seconds on 50% power.
– Stir until smooth. (The chips may not look completely melted at first but will continue to melt and become smooth while stirred into the refined coconut oil.)
– Stir in the vanilla.

Stove-top method:
– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a heat-safe bowl.
– Place the bowl of chocolate over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water.
– Stir until melted and smooth.
– Stir in the vanilla.

DIP THE ICE CREAM BARS

7. Dip the ice cream bars into the chocolate shell.

– Pour the melted chocolate shell into a drinking glass or other container deep enough to accommodate an entire ice cream bar for dipping. Let cool until just about room temperature.
– Grab an ice cream bar by the stick and carefully submerge into the melted chocolate. Allow the excess to drip back into the glass.
– Hold onto the ice cream bar for a few seconds to allow the chocolate shell to harden on the ice cream bar before setting it back down on the frozen baking sheet.
– Place back into the freezer right away.

HOW TO KEEP YOUR ICE CREAM BARS:

Keep your fully frozen ice cream bars sandwiched between parchment or wax paper before placing them in any container.
Dipped ice cream bars can be individually wrapped in plastic wrap or can be place in a parchment or wax paper-lined container.

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Have extra chocolate shell?
– Store any extra chocolate shell in a jar or squeeze bottle at room temperature.
– If the homemade chocolate shell has solidified, just microwave at 50% power in 10 second bursts, stirring in between bursts.

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About this recipe

Matcha is a finely ground type of green tea. Along with its unique mellow and complex vegetal flavor, this tea boasts health benefits, too, like anti-oxidents, anti-inflammatory properties and other nutrients that can improve both mood and energy.

The popularity of matcha has skyrocketed in the west, not only as a beverage, but in desserts as well. Matcha ice cream is a favorite and these matcha ice cream bars are rich and dreamy.

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When making these ice cream bars, if you happen to have silicone ice cream bar molds, then your work is cut in half. (No need to freeze then slice.) But even without molds, turning ice cream into ice cream bars takes only a few extra steps.

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If you decide to dip your ice cream bars, this homemade chocolate shell has a nice balance of sweet and bittersweet chocolate. However, if you prefer, you can always use pure milk chocolate for a sweeter, mellow treat or pure bittersweet chocolate for a darker shell.

TIPS:

Here are 4 helpful tips:

1) Freeze the ice cream maker canister at least 24 hours.

– Be sure the canister from your ice cream maker is thoroughly frozen, at least 1 or 2 days. If it is not completely frozen, your ice cream will not churn to it’s fullest.

2) The corn syrup is optional.

– A touch of corn syrup is added to the ice cream to keep it smooth and creamy and to prevent it from becoming icy and rock-hard. However, if you prefer your ice cream bars to be harder, cut the amount of corn syrup used in this recipe in half or leave it out altogether.

3) Make sure your ice cream mixtures are thoroughly chilled.

– Allow your ice cream mixtures to chill at least 12 hours and (up to 3 or 4 days) to ensure it is as cold as it can be. This will help your ice cream churn and whip to its fullest.

4) Make sure your lined baking pan and baking sheet are frozen.

– Make sure your lined baking pan, baking sheet and even your cutting board are already freezing cold when you make your ice cream bars. This will help prevent any melting when assembling your ice cream bars, especially if you have a warm kitchen.

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