BROWN SUGAR MATCHA ICE CREAM BARS RECIPE BY TASTY
Pairing matcha milk tea and ice cream, these popsicles will let you skip your next trip to the boba shop and beat the heat! Sweet brown sugar syrup and smooth matcha combine to make the perfect summer treat.
Provided by Andrew Pollock
Categories Desserts
Time P1DT30m
Yield 6 bars
Number Of Ingredients 8
Steps:
- Make the brown sugar syrup: In a medium pan, combine the brown sugar and ½ cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
- In a small bowl, stir together the remaining ¼ cup (60 ml) warm water and the cornstarch until smooth.
- Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
- Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3-4 minutes.
- Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
- Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
- When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
- Enjoy!
Nutrition Facts : Calories 287 calories, Carbohydrate 30 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, Sugar 28 grams
SUGAR CREAM BARS
These bars remind me of eating a piece of sugar cream pie. These are so rich and wonderful tasting!
Provided by Crazycook in PA
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix cake mix, 2 eggs and butter and pat into greased and floured 9x13 pan.
- Beat other 2 eggs with a fork and add cream cheese.
- Add vanilla and powdered sugar.
- Pour this over the cake mix layer.
- Sprinkle with nutmeg or powdered sugar.
- Bake in preheated 350 degree oven for 35-45 minutes.
- Done when toothpick comes out clean.
Nutrition Facts : Calories 250.6, Fat 10.5, SaturatedFat 5.1, Cholesterol 56.2, Sodium 208.7, Carbohydrate 37.1, Fiber 0.2, Sugar 29, Protein 2.8
COCONUT FIG CREAM ICE POPS RECIPE BY TASTY
These creamy coconut fig pops are perfect for taking in the last few weeks of summer and easing into fall. You can substitute the figs for any other seasonal fruit, like cherries, apricots, mango, or blackberries.
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 4h5m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
- Add 2-3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4-6 hours, or until completely solid.
- When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 13 grams, Fat 24 grams, Fiber 0 grams, Protein 3 grams, Sugar 41 grams
GREEN TEA MATCHA NICE CREAM RECIPE BY TASTY
Here's what you need: ripe bananas, almond milk, matcha powder, agave
Provided by Isabel Castillo
Categories Desserts
Yield 6 servings
Number Of Ingredients 4
Steps:
- Peel and slice the bananas, then freeze overnight.
- Add the frozen bananas, almond milk, matcha powder, and agave to a food processor or blender. Blend until smooth and thick.
- Transfer to a loaf pan and freeze for at least 2 hours.
- Serve topped with matcha powder.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 10 grams
DAIRY-FREE COCONUT MATCHA PANNA COTTA RECIPE BY TASTY
Here's what you need: coconut oil, coconut cream, cane sugar, matcha powder, agar agar, hot water, coconut flake
Provided by Crystal Hatch
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
- In a medium saucepan over medium-low heat, combine the coconut cream, sugar, and matcha powder. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
- Add the agar agar to hot water and stir until there are no lumps and the agar agar is fully dissolved.
- Pour the agar mixture into the warm coconut cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
- Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
- When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with coconut flakes.
- Nutrition - Calories: 329, Total fat: 27 grams, Sodium: 16 mg, Total carbs: 23 grams, Dietary fiber: 7 grams, Sugars: 16 grams, Protein: 3 grams
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 17 grams, Fat 47 grams, Fiber 0 grams, Protein 4 grams, Sugar 66 grams
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