Wednesday, 21 October 2015

Matcha Ice-Cream- eggless version 抹茶冰淇淋- 无蛋版(中英加图对照食谱)


Matcha ice-cream has always been my favourite ice-cream. Many readers have tried my blog's earlier Homemade Matcha green tea ice-cream recipe and given good feedback. As it requires more steps, involving the cooking of the egg mixture to 85 degree Celsius, I decided to work out a recipe without using any eggs. After several experiments, finally I am satisfied with this eggless version. It tastes just as good! 


I often get enquiries regarding the Tovolo Glide-A-Scoop ice-cream tub which 
I used to contain my homemade ice-cream. This tub can store up to 1.5 quarts of homemade ice cream/gelato/sorbet. It's non-slip base steadies the container while you effortlessly scoop along the slender tub and it's slim design fits into any tightly packed freezer door too. Good news! It is now available in Singapore and exclusively online at

Matcha Ice-Cream- eggless version
抹茶冰淇淋- 无蛋版

450ml heavy whipping cream (with at least 36~40% fat)
300ml fresh milk 
120g brown sugar
30g matcha powder (I used Japanese Uji matcha powder) 

450毫升 鲜奶油(用含有36~40%脂肪的) 
300毫升 鲜牛奶 
120克 黑糖
30克 抹茶粉(我用日本于治抹茶粉)

Method 方法:

1. Warm up 150ml milk. Sift in the matcha powder, stir till dissolve before adding in the brown sugar and stir until the sugar has dissolved completely. 


2.  Pour the mixture into the ice-cream maker tin, followed by remaining milk and whipping cream. Mix well before chilling in the freezer for one hour.   (If you do not own an ice-cream maker, put the combined mixture into a freezer safe container and place it in the freezer. Remove every hour to stir with a fork, repeat for 4~5 times as this will improve the texture and prevents the ice-cream from being icy. You may eat it like soft serve or frozen hard. )  


3. Once chilled, process in the ice-cream maker for 50~60 minutes. 



Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

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 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

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Kym Oua said...

Hi, love your blog and recipe! Can this ice-cream made manually wihout an ice-cream maker? Btw, where u buy your icee-cream coop? :)

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Kym, thanks for liking my blog. Yes this ice-cream can be made without an ice-cream maker, take a look at step 2 instructions in bracket which tells you what to do. You can get the Tovolo ice-cream scoop at Tovolo Singapore online store ( or at these Singapore retail stores: Takashimaya, Metro Centrepoint, Robinsons Heeren, Robinsons Jems, Robinsons Raffles City and Harvey Norman Suntec City.

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