Matcha Raspberry Ripple Ice-Cream

This Matcha Raspberry Ripple Ice-Cream has a velvety texture and a gentle matcha flavour supported by the brightness of raspberry. The base is simple: whipped cream, egg yolks, maple syrup, and ceremonial matcha. Each ingredient contributes to the texture and also nourishment.

Urth Apothecary ceremonial grade matcha brings a concentrated source of antioxidants that support cellular protection and steady energy. Its catechins are preserved when blended into the whipped cream, and the cold-set method keeps the flavour and potency intact.

The cream provides nourishing fats that promote satiety and stable blood glucose. Egg yolks add choline, fat-soluble vitamins, and natural emulsifiers that help the ice cream freeze with a smooth finish. Maple syrup offers minerals like manganese and zinc and delivers sweetness without the sharp rise and crash that refined sugars create.

Pressing cling wrap directly onto the surface before freezing keeps the texture free from ice crystals.
A simple, whole-ingredient dessert with genuine nourishment woven through every layer.

Ingredients

Ice Cream Base:

• 2 cups fresh organic cream

• 4 pastured egg yolks

• 1/2 cup pure maple syrup

• 3 heaped teaspoons Urth Apothecary ceremonial grade matcha, sifted

• Pinch of Celtic sea salt

Raspberry Chia Ripple:

• 1 1/2 cups organic raspberries (fresh or frozen)

• 2–3 tbsp maple syrup

• 1 tbsp chia seeds

• Squeeze of lemon

Method

Raspberry Chia Ripple

1. Warm the raspberries in a small saucepan until they break down.

2. Mash lightly, then stir through the maple syrup and chia seeds.

3. Let the mixture thicken off the heat for 10–15 minutes.

4. Add a small squeeze of lemon. Cool completely.

Matcha Ice-Cream

1. In a heatproof bowl, whisk the egg yolks and maple syrup together until combined.

2. Place the bowl over a pot of gently simmering water, whisking until the mixture thickens slightly and becomes glossy.

3. In a separate small bowl, whisk the sifted matcha with a few spoonfuls of the warm yolk mixture until smooth.

4. Add this matcha slurry back into the yolk mixture and stir until fully incorporated. Let it cool.

5. Whip the cream to soft peaks.

6. Fold the cooled matcha mixture through the whipped cream; work gently to keep the volume.

7. Spoon the mixture into a loaf tin or freezer container.

8. Add spoonfuls of the raspberry chia mixture over the top and use a knife to create a ripple through the first few centimetres.

9. Press cling wrap directly onto the surface to prevent ice crystals.

10. Freeze for 4-6 hours or until firm.

11. Enjoy!