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How to Make Matcha Choc Ices

There is a ten-year-old you who will derive untold pleasure from these ridiculously simple choc ices. You will need silicone moulds to make these, which can easily be bought online or from any cook shop. Alternatively, if the shape doesn’t worry you, you can use a large block ice cube tray or even a silicone muffin tray to get a similar effect. 

Makes 6-8 choc ices, depending on the size of your moulds

Find the full recipe on p.180 in our Good & Proper Tea book.

What you’ll need

For the ice cream

  • 300ml (1/2 pint) double cream

  • 200ml (7fl oz) condensed milk

  • 150g (5 ½ oz) Greek yogurt

  • 5g or 1 level teaspoon(1/8oz) matcha tea powder

For the chocolate coating

  • 200g (7oz) dark chocolate chips

  • 200g (7oz) milk chocolate chips


Begin by melting the two chocolates together. Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water, mix well to combine and, when melted, remove from the heat.

Next, coat your choc-ice moulds. Using a pastry brush, coat the base and sides of the moulds with a layer of chocolate roughly 2mm (1/16 inch) thick. Once coated, place in the freezer for at least 15 minutes while you make your ice cream. It is worth checking the moulds after 5 minutes as any gaps in the chocolate coating will be clearly visible. Patch these up with extra chocolate and return the moulds to the freezer until fully set. You should have at least a quarter of your melted chocolate left, so cover this in cling film and set aside.

The ice cream is very simple to make. Whisk all the ingredients, using either a stand mixer or hand-held mixer, until thick and voluminous. Remove the moulds from the freezer and spoon the ice-cream mixture into the lined moulds, using the edge of a spatula or a palette knife to give a smooth, level surface to the ice cream. Return them to the freezer for at least 3 hours, if not overnight, until solid.

When frozen firm, re-melt the remaining chocolate for a few seconds in a microwave or over a pan of simmering water as before. Remove the choc ices from the freezer and brush the last layer of chocolate onto each one. You have to work quickly and decisively as the chocolate will harden almost immediately on contact with the ice cream. You’ll find it easiest to think about working in layers until you have full coverage. 

Return the choc ices to the freezer for a final 15 minutes to fully set the chocolate, before turning out and devouring. Once made you can store these as they are in the freezer for several weeks. They will soften within a few minutes at room temperature. You may well want to serve them wrapped in a square of baking paper or alongside a liberal stack of napkins.




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