Matcha Green Tea Ramen Ice Cream

A surprising and delightful dessert featuring creamy matcha ice cream swirled with crunchy, candied ramen noodles for a unique textural and flavor contrast. This Japanese-inspired treat is sure to impress!

Prep Time

20 minutes

Total Time

45 minutes

Calories

575

Level

Medium

Yields

4 servings

Cost

£1.81

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupHeavy Cream(For a richer ice cream)

£1.50

1cupWhole Milk(Adds moisture and balance)

£0.45

0.8cupGranulated Sugar

£0.30

4Egg Yolks(Large)

£1.20

2tablespoonsMatcha Powder(Culinary grade, sifted to remove lumps)

£2.50

1teaspoonVanilla Extract

£0.25

1packageRamen Noodles(Dry, instant ramen (noodles only, discard seasoning packet))

£0.60

2tablespoonsButter(Unsalted)

£0.30

0.3cupBrown Sugar(Packed)

£0.15

PinchSalt(Enhances the flavor)

Total Cost

£7.25

£1.81 per serving

The Method

1
**Candied Ramen Noodles:** Preheat oven to 350°F (175°C). Boil ramen noodles until slightly softened, about 3 minutes. Drain well and pat dry with paper towels.
2
In a large bowl, toss the cooked ramen noodles with melted butter, brown sugar, and a pinch of salt until evenly coated.
3
Spread the noodles in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through. Let cool completely.
4
**Matcha Ice Cream Base:** In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is simmering gently. Do not boil.
5
In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them (prevent curdling).
6
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon (about 5-8 minutes). Be careful not to boil.
7
Remove from heat and stir in the sifted matcha powder and vanilla extract until well combined. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
8
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.
9
**Churning:** Pour the chilled matcha ice cream base into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-30 minutes). If you don't have an ice cream maker, you can freeze the mixture, stirring it every 30 minutes to break up ice crystals for 2-3 hours.
10
**Assembly:** Once the ice cream is churned to a soft-serve consistency, gently fold in the cooled, candied ramen noodles. Be careful not to crush them too much.
11
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up completely before serving.
12
Serve scoops of Matcha Green Tea Ramen Ice Cream and enjoy the unexpected flavor combination!

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My Notes

Nutrition Information

Nutrition per serving (175g)

575 kcal / 2406 kJ

Carbs

53g

20% of RDA

Fat

37g

53% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

45 g

50% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a stronger matcha flavor, increase the amount of matcha powder. Be careful not to add too much, as it can become bitter.

You can substitute other types of noodles for the ramen, such as soba or udon, but adjust cooking time accordingly.

Store the candied ramen noodles in an airtight container to maintain their crispiness.

If you want a smoother ice cream, you can use an immersion blender to blend the base before chilling it.

Cooking Equipment

Oven

Stove

Ice Cream Maker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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