Popsicle and ice cream bars are always the best treat in summer. (or all seasons). Similar to Japan, we can buy many varieties of ice cream bars anywhere from the convenience store to the vending machine. Matcha flavored ice cream is one of the popular flavors there. However, I don’t see matcha flavored ice bars anywhere in the U.S unless you go to the Asian grocery store. So let’s make this at home instead of searching in your neighborhood.
Vanilla Ice Cream is the King
Homemade ice cream is so tasty, especially if you have a nice ice cream machine. But in most houses, they don’t have an ice cream machine, nor do I. So let’s change your favorite vanilla ice cream into different flavors. I have used this tip since I moved to the U.S 17 years ago. Especially when I craved Japanese-flavored ice creams, such as matcha, black sesame, or red bean. Because of the matcha trend in the U.S, I see matcha flavored ice cream more and more. However, I used to mix matcha powder into vanilla ice cream to make my own matcha ice cream. You can make many varieties of flavored ice cream using this method.
Check Out My Matcha Paste Recipe
Please check my matcha paste recipe. If you add matcha powder directly into a vanilla ice cream, it will get a lot of matcha powder clumps.
Popsicle Mold for Ice Cream Bars
There are many varieties of popsicle molds. I prefer to use silicon one. I also did not choose to purchase the standing-up version. This mold also can be used for cakes too. One pint of ice cream will fit for 4 cavities. Each cavity size is 2.7inch x 1.5 inch x 0.4 inch.
Chocolate Coating for Matcha Ice Cream Bars
Adding oil to the chocolate helps it harden quickly for the ice cream, which creates a crisp coating. The melted chocolate should be warm and the ice cream should be very cold. So please dip the chocolate as quickly as possible. Temperature is really important., It requires making it as quickly as possible.
Ingredients
- 1 pint of vanilla ice cream
- 2 tablespoons of matcha paste
- 12 oz (342g) of white chocolate
- 2 ½ (12g) tablespoons of matcha powder
- 3 tablespoons (40g ) of refined coconut oil
- Decorations (freeze-dry strawberry, oreo, marshmallows, coconuts chips, etc.)
Instructions
- [Matcha Ice Cream Bar] Make vanilla ice cream soften. Do not let it melt completely. The best way to make ice cream soften is using a stand mixer. Put 2 or 3 ice cream into a mixing bowl, and beat it until smooth. Keep repeating the process.
Or keep the ice cream pint in the coldest part of the refrigerator for 30 minutes to 1 hour. Mix with a spoon or spatula to evenly smooth. - In a medium bowl, add softened vanilla ice cream, and matcha paste. Beat well as quickly as possible.
- Place the ice cream into a popsicle mold, filling each just under the rim of the cavity of the mold. Gently press a popsicle stick into the center of the mold. Transfer them into the freezer, at least for 8 hours or overnight.
- Unmold the ice cream and keep it in the freezer until you need it.
- [Matcha Chocolate Glaze] Transfer white chocolate into a medium bowl. Add coconut oil and into the chocolate. Let the chocolate melt in a double boiler (or microwave).
- In a small bowl, add matcha powder, take some melted white chocolate and whisk well until the matcha is completely dissolved. Put it into the remaining melted chocolate, and stir it well.
- The chocolate mixture should be between 85°F-91°F for glazing. Transfer the mixture to a tall container.
- Take the ice cream bar from the freezer. Quickly dip it into the melted chocolate. Pull it out and let the extra chocolate drip on the cup. Hold for a few seconds until chocolate is set. Repeat the process for the next bar. Make sure to always mix the chocolate before dipping the ice cream.
- You can sprinkle nuts or other toppings as you like. Also, add the crushed almonds into melted chocolate and dip them. Keep them frozen.
