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Ingredients12 h 50 m servings 307
Original recipe yields 4 servings
- Place a fine-mesh strainer over a large bowl and pour yogurt into strainer. Cover with plastic wrap and place in the refrigerator 8 hours to overnight or up to 24 hours.
- Combine confectioners ' sugar, matcha powder, xanthan gum, and salt in a small bowl.
- Beat 1/2 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Set aside. Beat cream cheese and remaining 1/4 cup cream in a standing mixer just until soft. Add strained yogurt and mix well. Mix in confectioners' sugar mixture. Whisk well to incorporate air. Fold in whipped cream until no lumps are left.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until semi-frozen, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
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Per Serving: 307 calories; 23.2 17.7 8 84 242 Full nutrition