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.

I was skeptical about this, especially since I got "green tea powder", not "matcha" at a chinese grocery store. But it worked out reeeeeally well.

This was fantastic. It was just enough green tea. Perfect for a quick snack. I used soft vanilla ice cream, so I didn't need to pound it, just stir. I'll be making this for my family and friends.

Yum, yum, yum. I love anything with matcha in it! I must admit, 1 cup of ice cream only makes one serving in this household!