Look for matcha, or powdered green tea, at specialty stores or online. It looks a little like eye shadow and gives this ice cream its gorgeous color and subtle tea flavor.




  • In a small saucepan heat 1 cup of the half-and-half just until it comes to a simmer; remove from heat. Stir in matcha. Let stand at room temperature 20 minutes.

  • In a large mixing bowl, stir together remaining half-and-half, the sugar, vanilla and salt until sugar dissolves. Stir whipping cream and matcha mixture into the sugar mixture.

  • Transfer mixture to a 9x9x2-inch baking pan. Cover with foil; freeze 3 to 4 hours or until partially frozen.

  • Remove from freezer; break mixture into chunks and transfer to a chilled large bowl. Beat ice cream chunks with an electric mixer on low to medium-low speed for 2 to 3 minutes or until mixture is smooth. Return mixture to the cold 9x9x2-inch baking pan. Cover and freeze for 6 hours or until firm. Serve in chilled bowls and, if you like, garnish with cookies.

Nutrition Facts

23 calories; 20 g total fat; 70 mg cholesterol; 83 mg sodium. 34 g carbohydrates; 3 g protein;