Matcha Affogato

Matcha Affogato

A warm matcha pour over creamy homemade chocolate ice cream — simple, elegant, and so comforting.
This is the creamy, naturally sweet chocolate ice cream I make at home all summer.
Ingredients:

For the matcha.
  •  1 tsp Shinrin Soul Ceremonial Matcha.
  •  60–70 ml hot water (70–75ºC).
For the homemade chocolate ice cream.
  • 1 cup silken tofu.
  • 1 frozen banana.
  • 2 Medjool dates, pitted. (Adjust sweetness by adding an extra date if needed.)
  • A splash of almond milk.
  • 1–2 tbsp cacao powder (if you used chocolate flavour).
Instructions:

1. Make the ice cream.
  1. Blend silken tofu, banana, dates, almond milk, and cacao powder until completely smooth.
  2. Transfer to a container and freeze for a few hours, or until scoopable.

2. Prepare your matcha.
  1. Add 1 tsp matcha to a bowl.
  2. Pour in 60–70 ml of hot water.
  3. Whisk until smooth, creamy, and frothy.
3. Assemble your affogato.
  1. Add one generous scoop of the chocolate ice cream to a glass or small bowl.
  2. Slowly pour the warm matcha over the top.
  3. Finish with a sprinkle of cacao nibs for extra crunch and depth.
  4. Serve immediately and enjoy as it melts into a creamy, sweet, earthy dessert.
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