Matcha Pistachio Ice Cream Crunch Recipe

Prep Time 30 mins
Cook Time 10 mins
Rest Time 6 hrs
Total Time 6 hrs 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 6
Best Season: Summer
Description

Creamy, nutty, and luxuriously green — this Matcha Pistachio Ice Cream Crunch combines the earthy flavor of premium matcha with the rich nuttiness of roasted pistachios, layered with a crispy almond–cookie base. Each bite offers a harmonious mix of creamy texture, nutty crunch, and gentle sweetness. Perfect for summer days or elegant dessert servings, this recipe is easy to make and delivers gourmet results right from your kitchen.

Ingredients
    For the Crunch Base:
  • 1 cup crushed digestive biscuits (or graham crackers)
  • 0.25 cup chopped roasted pistachios
  • 0.25 cup sliced almonds
  • 4 tbsp unsalted butter (melted)
  • 1 tbsp honey (optional, for extra binding)
    • For the Matcha Ice Cream:
  • 2 cups heavy cream (cold)
  • 1 cup sweetened condensed milk
  • 1.5 tbsp matcha green tea powder (ceremonial or culinary grade)
  • 1 tsp vanilla extract
  • Pinch of salt
    • For the Pistachio Swirl:
  • 0.5 cup pistachio paste (unsweetened or lightly sweetened)
  • 1 tbsp sugar (optional, adjust based on paste)
  • 2 tbsp warm milk (to loosen consistency)
    • For Topping (Optional):
  • 2 tbsp crushed pistachios
  • 1 tbsp white chocolate shavings
  • 1 tsp matcha powder (for dusting)
Instructions
    Prepare the Crunch Base
  1. 1
    Preheat the oven to 175°C. In a mixing bowl, combine crushed biscuits, chopped pistachios, sliced almonds, and melted butter. Mix until everything is evenly coated. Press the mixture firmly into a parchment-lined baking tray to form a thin, even layer. Bake for 8–10 minutes until golden and slightly crisp. Let it cool completely before breaking into small crunchy pieces.
    2. Make the Matcha Cream Base
  2. 2
    In a large chilled bowl, sift the matcha powder to remove clumps. Add 2 tablespoons of warm water and whisk until smooth. Pour in the cold heavy cream and beat with an electric mixer until soft peaks form. In a separate bowl, mix the condensed milk, vanilla, and salt. Slowly fold the whipped cream into the condensed milk mixture using a spatula until smooth and airy.
    3. Prepare the Pistachio Swirl
  3. 3
    In a small bowl, combine pistachio paste, sugar (if needed), and warm milk. Stir until you get a smooth, pourable texture. This will create beautiful pistachio ribbons within the ice cream.
    4. Assemble the Ice Cream Layers
  4. 4
    In a loaf pan or airtight container, add a layer of matcha ice cream base, sprinkle some of the baked crunch, and drizzle pistachio swirl over it. Repeat until all ingredients are used, finishing with a drizzle of pistachio swirl and a sprinkle of crushed pistachios on top.
    5. Freeze and Serve
  5. 5
    Cover the pan tightly with cling wrap or a lid. Freeze for at least 6 hours or overnight for the best texture. Before serving, let it sit at room temperature for 5 minutes for easier scooping. Garnish with white chocolate shavings and a light dusting of matcha powder before serving.
Note

Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Tip: Use good-quality matcha for the best color and flavor — culinary grade works, but ceremonial grade gives a brighter, smoother finish.

Variation: You can add mini chocolate chips or drizzle melted white chocolate between layers for extra sweetness.

Dairy-Free Option: Use coconut cream instead of heavy cream and coconut condensed milk for a vegan alternative.

Keywords: matcha ice cream, pistachio dessert, crunchy ice cream, homemade matcha recipe, summer treat
Read it online: https://petitepanini.com/recipe/matcha-pistachio-ice-cream-crunch-recipe/