Vegetarian Ice Cream
Matcha Pistachio Ice Cream
A pistachio and matcha ice cream made with instant pudding mix, almond extract and honey.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 12 g | 2 tbsp | pistachio instant pudding mix | |
| 4 g | 2 tsp | matcha powder | |
| 2.5 ml | ½ tsp | almond extract | |
| 60 g | 3 tbsp | honey | |
| 240 ml | 1 cup | whole milk | |
| 180 ml | ¾ cup | double cream |
Ingredients
Method
- Whisk the instant pudding mix, matcha powder, almond extract, honey and whole milk together in a large bowl. Leave for 2–3 minutes until the pudding mix has dissolved. Add the double cream and mix until smooth.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 293 kcal
- Fat
- 23 g
- of which saturates
- 14 g
- Carbohydrate
- 19 g
- of which sugars
- 19 g
- Fibre
- 0.4 g
- Protein
- 3 g
- Sodium
- 80 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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