Matcha, Greek Yogurt and Key Lime Ice cream with Blackberry Sauce - Historias del Ciervo by Julian Angel
4573
post-template-default,single,single-post,postid-4573,single-format-standard,wp-custom-logo,bridge-core-3.1.5,qi-blocks-1.3.3,qodef-gutenberg--no-touch,qodef-qi--no-touch,qi-addons-for-elementor-1.8.0,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-30.3.1,qode-theme-bridge,qode_header_in_grid,wpb-js-composer js-comp-ver-7.5,vc_responsive,elementor-default,elementor-kit-17994

07 Sep Matcha, Greek Yogurt and Key Lime Ice cream with Blackberry Sauce

Posted at 07:06h in Cupcakes, Food Photography, Recipes by

Just 2 steps to make this delicious ice cream. Can you believe it?

Matcha, Key Lime and Greek Yogurt Ice cream

{ About 1 liter }

Ingredients
  • 400 g Cold heavy cream
  • 300 g Greek Yogurt
  • 150 g Sweetened condensed milk
  • 2 tsbp Matcha sifted
  • 1 tsbp Key lime zest
  • 1 tbsp Key lime juice
  • Mint green gel food Coloring (Optional)
Instructions
  1. Start by whipping up the cold heavy cream for about 3-5 minutes until the cream forms soft peaks. ( Do not over whip ).
  2. Add in all the other ingredients and gently mix using a spatula until all the ingredients are combined.
  3. Pour into a medium size container and take to the freezer for about 6 – 8 hours.

Blackberry Sauce

{ 1 cup }

Ingredients
  • 150 g Fresh blackberries
  • 50 g Sugar
  • 50 g Water
  • 30 g key lime juice
Instructions
  1. Mix all the ingredients in a small size saucepan and cook in medium high temperature for 10 minutes, stirring ocasionally.
  2. Transfer the blackberry mixture to a blender or food processor and blend it until it gets a fluid consistency.
  3. Let cool and pour over the served ice cream.


Translate »