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Green Tea Ice Cream with Dark Chocolate Earl Grey Fudge Sauce

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For the Traditional Japanese Green Tea Ice Cream

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 3 tablespoons matcha green tea powder (available at Asian supermarkets; for Denver residents, matcha powder can be found at Pacific Mercantile Company)
  • 1 pinch of salt

For the Dark Chocolate Earl Grey Fudge Sauce

  • 3 tablespoons water
  • 1 Earl Grey tea bag
  • 1 ounce 72% dark chocolate , chopped (I used Valrhona dark chocolate, available at Whole Foods)
  • 2 tablespoons unsweetened , dutched cocoa powder (I used Ghirardelli's, available at Safeway)
  • 1/8 teaspoon kosher salt
  • 2 tablespoons light corn syrup
  • 2 tablespoons sugar
  • 1/4 cup heavy whipping cream


Traditional Japanese Green Tea Ice Cream Recipe

  • Put the cream, milk, sugar, matcha powder, and salt in a heavy bottomed saucepan and whisk ingredients together until combined. Try and whisk the majority of lumps away, but don't worry if it's not perfectly smooth. The next step should help eliminate most of the lumps.
  • Heat the mixture on medium-high heat until it comes to a full boil. Keep whisking until it starts to foam. At this point, your mixture should be pretty lump free -- the heat will have eliminated most of the lumps. Remove from heat.
  • Transfer the mixture into a large bowl and let it cool down. Cover, then refrigerate the mixture in the coldest part of your fridge for at least four hours, or, ideally, overnight.
  • When the mixture has chilled, remove cover and give the mixture a whisk to bring it together. Churn for 20 - 25 minutes in an ice cream maker, or, according to your manufacturer's instructions. Serve freshly spun -- it will have an incredibly creamy texture (almost that of soft serve) at this point. For a more traditional ice cream texture, transfer to an airtight container and freeze overnight.

Dark Chocolate Earl Grey Fudge Sauce

  • Bring the water to a boil in a small saucepan or in a tea cup in the microwave. Remove from heat, add the tea, and let steep for 4 minutes or longer (depending on how much you want your fudge sauce to taste like tea).
  • Wring and remove the tea bag and pour the tea into a medium bowl. Add the chocolate, cocoa powder, and salt.
  • Combine the corn syrup, sugar, and heavy cream in a heavy-bottomed saucepan and stir intermittently while bringing to a boil over high heat. The moment it boils, pour it into the bowl holding the chocolate. Let sit for 1 full minute.
  • Slowly, slowly begin to whisk the mixture. Then continue, increasing the vigor of your whisking every 30 seconds, until the mixture is glossy and silky-smooth. This will take 2 to 4 minutes, depending on your speed and strength. You can use the sauce at this point, or store it in an airtight container in the fridge for up to 2 weeks. Do not freeze.


Traditional Japanese Green Tea Ice Cream Recipe
Adapted from Manu’s Menu
(For All Altitudes)
Dark Chocolate Earl Grey Fudge Sauce
(For All Altitudes)