When I was a kid, my parents would take us to dinner at this small hole-in-the-wall Japanese restaurant at least every other week. It was in an abandoned strip mall, next to a laundromat and a bar.
And it wasn’t in the best part of town. I think the windows even had bars on them.
Looking back on it, I wonder how my parents even found out about it, but it sure had delicious food. So, once inside, you forgot about all of it.
We’d all sit down and start rubbing our wooden chopsticks together to remove all the splinters, in preparation for the amazing meal we were about to enjoy.
We must’ve eaten there a good 100 times from when I was 6 to 12 years old and, every time, we all ordered the same thing: Salmon Butter Yaki. It was salmon, lemon, bean sprouts, and some other vegetables (I can’t remember them now), wrapped up in a parchment paper bag which held in the amazing flavor and fragrance.
OMG it was so yummy.
But, as good as it was, I was even more excited to order my dessert. Because that was when I got to have my kid’s scoop of green tea ice cream.
Oh, how I loved their green tea ice cream.
I realize I had absolutely no idea what was in it and wondered how it tasted so delicious and was such an interesting shade of green when the green tea I drank looked and tasted nothing like it. But I loved it nonetheless.
Every time.
As time went on and I went out to dinner with my parents less and less, the sweet little Japanese restaurant went out of business and so went our Salmon Butter Yaki and Green Tea Ice Cream.
But my love for green tea ice cream has remained strong to this day.
If it’s on the menu, there’s a good chance I’m gonna order it – it’s just too good and holds too many warm memories for me to pass up.
In an effort to enjoy the same flavors (and the memory), but not sacrifice my clean eating lifestyle, I wanted to create a healthier green tea. One that wasn’t loaded with heavy cream, condensed milk, or sugar.
So I turned it into a frozen yogurt using Greek Gods Traditional Plain Greek Yogurt and just 3 other ingredients. Just like I did with my Strawberry Frozen Yogurt and Fresh Peach Frozen Yogurt.
Guys, this 4 ingredient Matcha Frozen Yogurt is BEYOND delicious. It’s everything I wanted it to be and more.
Nowadays, I top it with some toasted coconut for texture and it’s. just. heaven.
For those of you who are looking for a healthier green tea ice cream, try this 4 ingredient matcha frozen yogurt recipe and be amazed at the flavor and texture.
Such a great memory to live on.
Matcha Frozen Yogurt
Make this fabulous and simple matcha frozen yogurt that has all those same flavors from green tea ice cream, but in a healthier, super easy new recipe.
- 3 cups Greek Gods Traditional Plain greek yogurt
- 3/4 cup pure maple syrup
- 2 tbsp matcha powder
- 1 tsp vanilla extract
- Start by adding the Greek Gods Traditional Plain greek yogurt to a kitchen blender, followed by pure maple syrup, matcha powder, and vanilla extract.
- Now, blend until fully mixed.
- You may need to scrape down the sides using a spatula.
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Transfer this mixture to an ice cube tray mold or two. (You could also use an ice cream maker at this point, if you’d prefer.)
- Once you’ve filled all the ice cube blocks, transfer to the freezer and freeze until solid, about 4-6 hours.
- Once frozen, remove from the tray and transfer to the bowl of a food processor. Process until all the cubes are completely broken down and you have the creamy consistency of frozen yogurt. (You may need to scrape down the sides of the food processor a time or two to help it along and it can also help to let the cubes sit for a minute or two to slightly thaw.)
- The matcha frozen yogurt is ready to eat now, or you can transfer to an airtight container and freeze for later.
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I love to top this frozen yogurt with some toasted coconut flakes for a little texture. See notes for how to make toasted coconut.
To make toasted coconut, spread 1 cup unsweetened coconut flakes on a baking sheet lined with parchment paper or tin foil and place in preheated oven at 325 degrees F. for 5-6 minutes, tossing halfway through. Watch carefully as they can burn easily. Coconut is ready when light golden brown and fragrant.
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