🧈🍦 BUTTER ICE CREAM 🤔

Ingredients

• 2 cups Whole Milk (full‑fat for creaminess)
• 1 cup Heavy Cream (cold)
• 0.5 cup Granulated Sugar (adjust sweetness to taste)
• 2 teaspoons Matcha Powder (culinary grade, sifted)
• 0.5 cup Unsalted Butter (melted, not browned)
• 4 pieces Waffle Cones (store‑bought or homemade)
• 1 teaspoon Vanilla Extract (optional for extra flavor)

Instructions

1. Combine Base Ingredients

   In a saucepan, whisk together whole milk, heavy cream, granulated sugar, matcha powder, and vanilla extract until the matcha is fully dissolved and the mixture is smooth.

   Time: PT5M

2. Heat the Mixture

   Place the saucepan over medium heat and warm the mixture to about 85°C, stirring constantly. Do not let it boil.

   Time: PT5M

   Temperature: 85°C

3. Cool to Room Temperature

   Remove the saucepan from the heat and let the mixture sit, stirring occasionally, until it reaches room temperature.

   Time: PT10M

4. Chill the Base

   Cover the mixture and refrigerate for at least 1 hour until thoroughly chilled.

   Time: PT1H

5. Churn the Soft‑Serve

   Pour the chilled mixture into an ice‑cream maker and churn according to the manufacturer’s instructions (about 20 minutes) until it reaches a soft‑serve consistency.

   Time: PT20M

6. Freeze to Firm Up

   Transfer the soft‑serve to a freezer‑safe container, smooth the surface, and freeze for at least 30 minutes until firm enough to hold its shape on a cone.

   Time: PT30M

7. Melt the Butter

   While the ice cream firms, melt the unsalted butter in a small saucepan over low heat until fully liquid and clear. Do not let it brown.

   Time: PT3M

   Temperature: medium heat

8. Scoop Ice Cream onto Cones

   Remove a waffle cone and scoop a generous portion of the matcha soft‑serve onto the top, smoothing with a warm hand if needed.

   Time: PT5M

9. Dip in Butter

   Holding the cone by the base, dip the ice‑cream‑topped end into the melted butter, allowing a thin coating to form, then lift and let excess butter drip off.

   Time: PT2M

10. Set the Butter Shell

    Place the dipped cones on a parchment‑lined baking sheet and let them sit at room temperature for 3–5 minutes until the butter shell solidifies.

    Time: PT5M

11. Serve

    Enjoy the buttery‑coated matcha soft‑serve immediately for the best texture contrast.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

4g

Carbohydrates

30g

Fat

15g

Fiber

1g