The term "Affogato" is Italian for "drowned." Since I enjoy matcha and ice cream, I thought why not indulge by pouring some high-quality matcha over ice cream for a delightful treat?
Indulge in this modern twist on the traditional Italian affogato, featuring the delightful combination of lychee rosewater ice cream and decadent matcha. You'll find yourself craving this unique flavor pairing time and time again. Matcha, known for its slightly stronger and bitter taste, harmonizes beautifully with the sweetness of the ice cream.
For this recipe, I incorporated FKRO's Matcha Collagen. I appreciate being able to experience both the advantages of matcha and the added benefits of collagen. The premium matcha they offer is naturally derived, organic, and sourced from Japan.
Cooking Tips
Ice cream. This recipe is a no churn recipe that can serve up to 8-10! But if you have access to an ice cream machine it'll allow your recipe to be smoother, creamier and faster! Don't like the floral flavors of lychee and rosewater? Vanilla ice cream goes great with the matcha as well!
Matcha. This recipe is made to enjoy a single serving of affogato but 8-10 more times with the ice cream! Sifting your matcha powder before mixing breaks of the clumps and creates a smoother texture so that your tea doesn't taste grainy. To mix the matcha you can use a traditional bamboo whisk, electric milk frother or place it in a container with a lid and shake vigorously.
Storage: Matcha is best served immediately and not made ahead. Ice cream should be stored in an air tight container to reduce freezer burn if not eaten quickly. And can be stored up to 2-3 months.
Did you make this recipe?
Let me know what you think!
Leave a comment below or share a photo and tag me on Instagram with the hashtag #crazychewygood
These are my personal opinions and experiences. This site may contain affiliate links that I receive a commission if you buy something through my links. These commissions come at no extra costs for you.
留言