Summer is here (unless you’re in the southern hemisphere), and rising temperatures make it the perfect time for a refreshing frozen treat. Whether it’s extremely hot or just pleasantly warm, ice cream is a classic way to cool down.
Tea—an incredibly versatile ingredient—has been making its way into ice cream for quite some time. Green tea varieties commonly used in desserts and beverages are among the most popular choices for tea-based frozen treats. According to this overview of green tea ice cream and its popularity in Asia, the dessert has long been enjoyed in Japan and other parts of the region. It has been available in specialty stores in the United States since the 1970s but has only recently become more widely accessible. In fact, The New York Times once described it as something of a novelty, as noted in this feature discussing the early introduction of green tea ice cream in the U.S..
Matcha powdered green tea used in traditional and modern recipes is especially popular in ice cream because its fine texture blends smoothly into mixtures. Once known primarily as a ceremonial tea, matcha is now widely used in desserts. It appears in products from brands like Häagen-Dazs green tea ice cream offerings, as well as in homemade recipes such as this green tea ice cream recipe from Epicurious and this version from Food Network’s collection of tea dessert recipes.
Of course, tea ice cream is not limited to green tea alone. Many other blends and flavors can be used. You can explore additional options in this collection of tea-based dessert recipes from Bigelow. Creative cooks have also experimented with unique flavors such as Earl Grey tea ice cream with citrus notes and chai tea ice cream with spiced flavors.
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