Matcha Ginger Ice Cream Sodas
Homemade green tea ice cream is topped with fizzy ginger ale, for these fun and festive Matcha Ginger Floats! The earthy, grassy flavor of this creamy treat pairs perfectly with spicy ginger soda, and you’ll love the naturally bright-green color for St. Patrick’s Day!
Good morning and Happy St. Patrick’s Day!
I know this is kind of a minor holiday for a lot of people, but I just love it so much! There are so many fun foodie ways to celebrate, and I’ve got tons of ideas here on the blog. Last week, I talked about how there are boozy recipes, and authentic Irish recipes, and then just-plain-fun recipes that really have nothing to do with being Irish but they put you in the holiday spirit with their vibrant green color.
You all seemed to really like the Shamrock Shake Macarons, so I thought I’d follow up with another green treat today.
The fabulous color of these ice cream floats is 100% all-natural. It comes from matcha, a finely ground green tea powder. It lends this drink an earthy, grassy sweet flavor that pairs perfectly with ginger. It can be purchased online here, or you can easily pick up an ounce or two from your local coffee shop. That’s what I did; it only costs a few dollars and I’ve got a few other matcha recipes here, if you’re looking to use up any leftovers.
We start with a homemade green tea ice cream that is so much fun to make. And pretty simple too- just heat egg yolks, sugar, matcha, and milk together until thickened, then stir in some heavy cream and vanilla. Pop it in the ice cream maker and you’re good to go!
For the soda, I used my KitchenAid Sparkling Beverage Maker to make a homemade ginger ale. Boy, can I tell you?! My kids loved this machine. Pulling that lever to fizz up the water was the highlight of our afternoon. Get ready for lots more bubbly drinks come summertime.
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Matcha Ginger Ice Cream Floats
- Freeze the canister of an ice cream maker overnight.
- Place the yolks, sugar, matcha, and salt in a medium bowl and whisk to combine.
- Place the milk in a medium pot and cook over medium-low heat until small bubbles appear around the edges, and wisps of steam are rising from the surface.
- Pour the hot milk into the yolk mixture, a little at a time, while whisking.
- When all of the hot milk has been incorporated, transfer the custard back to the saucepan and heat over medium-low, whisking, until hot and slightly thickened.
- Strain into a heat-safe bowl, stir in the cream and vanilla, and chill overnight.
- Pour the ice cream base into the prepared ice cream maker.
- Churn the ice cream for about 15-25 minutes, or until it resembles soft-serve ice cream.
- Transfer to a loaf pan and freeze until hard.
- Attach a bottle of chilled water to the KitchenAid® Sparkling Beverage Maker.
- Lower the handle on the machine to carbonate the water in short bursts.
- Remove the bottle from the machine, and add the ginger ale soda mix.
- Chill the soda.
To assemble the floats:
- Place 3 to 4 scoops of matcha ice cream in a beer stein.
- Top with chilled ginger ale.
- Garnish with whipped cream and a cherry.