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Matcha Ice Cream Shaved Ice | the little epicurean

Matcha Ice Cream Shaved Ice

This matcha ice cream shaved ice features homemade matcha ice cream atop sweetened condensed milk shave ice, fresh mochi, sweetened red beans, and sliced strawberries. 
Prep Time: 10 mins
Ice Cream Time: 12 hrs
Total Time: 12 hrs 10 mins
Course: Dessert
Cuisine: Japanese
Keyword: matcha ice cream, green tea ice cream, matcha shaved ice, shave ice
Servings: 6
Author: Maryanne Cabrera

Ingredients

Matcha Ice Cream:

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • cup + 3 Tablespoons granulated sugar
  • 2 Tablespoons matcha powder

Components:

  • shaved ice*
  • sweetened condensed milk
  • sliced strawberries
  • sweetened red beans*
  • mochi, homemade or store-bought

Instructions

Matcha Ice Cream:

  • In a medium pot, bring milk, cream and sugar to a boil. Once mixture boils, remove from heat. Whisk in matcha powder.
  • Allow to cool to room temperature. Transfer mixture to an airtight container. Store in the fridge and let mature overnight.
  • Stir matcha ice cream base. Churn in ice cream maker according to your unit's instructions. Once the mixture has reached a soft serve consistency, transfer to a freezer safe container. Freeze for at least 30 minutes before serving.

Assembly:

  • Using your shaved ice machine, fill serving bowl with desired amount of shaved ice. Drizzle sweetened condensed milk over shaved ice. Top with sliced strawberries. Spoon sweetened red beans in the center. Top red beans with a scoop of matcha ice cream. Sprinkle mochi all over. Serve immediately.

Notes

I used this electric shaved ice machine
I prefer the Shirakiku Brand red bean. It is labeled "Yude Azuki" or prepared red bean.  These canned sweet red beans can be found at Asian markets, big market chains, and I've even found them at Target.  There are many brands available, just be sure to get one that is sweetened.  Look for one made without artificial color and preservatives.  It can also be labeled as "prepared sweet azuki" or "azuki red beans."
I used the mochi recipe from Food52 by Cynthia of Two Red Bowls. I love it because of the coconut milk!