I tried this recipe in order to get a sugar-free dessert for a diabetic friend who was coming to an Asian themed dinner, so I used S/F ice cream. In order to get the Matcha mixed in well with the ice cream, it has to be pretty well melted. Then if you re-freeze it, it is much harder and you loose a lot of volume. So, after much thought, I decided to take it back out and put it in a mixer and whip it up again and then re-freeze it. This worked OK -- at least saved me from having to throw away a whole carton of ice cream. Also, the Matcha I bought was so strong that the flavor was overwhelming. I had to also buy more ice cream to mix in before whipping it. All in all -- too much bother and not a very satisfactory result.

Reviewed On: Oct. 24, 2009

We did not care for this recipe at all. Wasted a lot of good ingredients. I kept adding garlic, ginger, red pepper, etc. to give it some flavor. Definitely won't make it again!

Reviewed On: Dec. 15, 2008

This is the most fantastic recipe! I discovered it a few years ago and it has become a favorite. I make it often -- exactly as written and it can't be beat! I take it to potlucks and it is the first dish that disappears and I always get requests for the recipe. I grew up in Texas and this is like the barbecue I grew up with. Easy and incredibly delicious!

Reviewed On: Feb. 15, 2008