Matcha Kakigori

Matcha Kakigori

As the mercury rises, there’s no better way to beat the heat than with a bowl of kakigori. This traditional Japanese shaved ice dessert has been cooling people down since the Heian period, and when infused with the vibrant, earthy flavours of matcha, it transforms into an indulgent yet refreshing treat. 

The Charm of Kakigori

Kakigori isn’t just any shaved ice; it's a lighter, fluffier version often compared to snow. It's a staple at Japanese summer festivals and has gained popularity worldwide for its delicate texture and versatility in flavours. The addition of matcha, with its rich, nuanced taste and health benefits, makes this dessert not only delicious but also invigorating.

By combining the bold flavours of matcha with creamy vanilla ice cream and rich brown sugar syrup, this version of matcha kakigori promises an irresistibly indulgent escape. Now, let’s dive into how you can make your own matcha kakigori at home.

 

1. Shaved Ice

You will need

  • Ice shaver (manual or electric)
  • Ice moulds
  • Distilled water

Steps

  • Fill the ice moulds with distilled water and then freeze for 12-24 hours
  • Temper the ice on the countertop until it glistens. Shave the ice.

 

2. Vanilla Ice Cream

You will need

  • Milk 450g
  • Cream 35% 200g
  • Vanilla bean 1 piece
  • Egg yolks 120g
  • Sugar 100g

Steps

  • Combine milk and cream in a pot. Scrape vanilla bean seed and infuse.
  • Mix egg yolks and sugar. Temper with milk mixture and cook to 82°C stirring.
  • Pasteurize and chill quickly. Churn in an ice cream maker or machine.

3. Matcha Syrup

You will need

Steps

  • Mix matcha and sugar well.
  • Gradually add water while mixing to disperse matcha and dissolve sugar.

 

3. Brown Sugar Syrup

You will need

  • Dark raw sugar 100g
  • Water 80g

Directions

  • Boil sugar and water over high heat.
  • Lower to low-medium heat, skimming foam, until sugar is all dissolved.
  • Continue to cook for about 5 minutes. Cool to use.

 

4. Assembly

Pile the shaved ice into a bowl or a tall glass. Gently pour the chilled matcha syrup over the ice, allowing it to trickle down and infuse the ice with its rich flavour. Scoop a generous amount of vanilla ice cream and put it on top, and finish with a liberal drizzling of brown sugar syrup for a deep, caramel-like sweetness.

Serve your matcha kakigori immediately to enjoy the contrast between the creamy, cold ice cream and the crisp, chilled shaved ice.

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