Espresso Matcha Ice Cream Float

The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!

Espresso Matcha Ice Cream Float - The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!

My husband and I have been on somewhat of a diet lately. We replaced noodles with squash noodles to reduce carb intake, stopped eating ice cream after dinner, and started drinking protein-packed smoothies in the morning. We cook three meals every day and only buy wholesome ingredients.

We both agree that after a week of healthy food, we deserve some reward.

So here is our weekend brunch indulgence – the espresso matcha ice cream float!

Espresso Matcha Ice Cream Float - The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!Espresso Matcha Ice Cream Float - The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!

The idea of the coffee was inspired by one I had in Siem Reap. The style is similar to Vietnamese coffee. The strongly brewed coffee was served hot with condensed milk. Condensed milk works way better than heavy cream plus sugar. It makes the coffee very fragrant.

Espresso Matcha Ice Cream Float - The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!

The matcha (green tea) ice cream float combo was adapted from the idea of Yuanyang tea, a Hong Kong style coffee-tea mixture. It might sound strange, but once you try it, you’ll find the flavor of coffee goes perfectly with tea, whether green or black.

Unlike the usual giant American-style ice cream floats you usually see online, I stayed with the Asian serving size. More specifically, the Japanese one.

It’s this aspect of the Japanese lifestyle I picked up when living in Hiroshima. In Japan, everything comes in very small servings, even in the eyes of a Chinese person. To an American, Japanese servings could be described as extra-mini. I used to buy two sandwiches for lunch, because they became a standard-sized sandwich when combined.

Espresso Matcha Ice Cream Float - The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!

However, the mini serving size does have its own magic. It makes everything tastes better.

Why?

Imagine you start to eat something very delicious. But suddenly you have to stop after a few bites, when your stomach is only half full. You’d crave more, wouldn’t you?

We apply this idea to our daily meals. It makes every bite of food extra tasty. We can satisfy our palates without consuming too many extra calories, so we won’t feel guilty at all for some indulgence once in awhile.

To make the ice cream float, two shots of espresso works best. We recently discovered coffee capsules from Gourmesso. Their coffee capsules are Nespresso compatible and 30% cheaper than Nestle’s. The quality is solid. We were so glad to find this great deal, as it allows us to make espresso at home at a much lower cost.

We used Häagen-Dazs matcha ice cream. If you want to challenge yourself and make your own matcha ice cream, check out this great recipe from Just One Cookbook.

Espresso Matcha Ice Cream Float - The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!

4.5 from 4 reviews
Espresso Matcha Ice Cream Float
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Chinese
Serves: 1
Ingredients
  • 1 long shot and 1 short shot of espresso (or 1 cup strongly brewed coffee)
  • 1 tablespoon condensed milk or to taste
  • 2 scoops matcha ice cream
  • (Optional) Chopped white chocolate and pistachios for garnish
Instructions
  1. Pour freshly brewed coffee into a small cup.
  2. Add condensed milk.
  3. Place the ice cream into the coffee.
  4. Garnish with white chocolate and pistachios, if using.
  5. Serve immediately.

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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10 thoughts on “Espresso Matcha Ice Cream Float

  1. Nami | Just One Cookbook

    I would LOVE to make this when I go back to the states! Never attempted to match green tea ice cream and espresso. Such a cool idea, Maggie! And thank you for the link back to my green tea ice cream. xoxo

    Reply
    1. Maggie Post author

      Thanks for stopping by and leaving a comment Nami! It’s so nice of you. I know you’re super busy while traveling, so I’m quite surprised to see you here!
      It has been a long time since our last chat. I hope you’re doing well. I was following you on IG while you’re in Japan. I want to go back every single time I saw your post lol
      I’ll catch up with email after you’re back to the States. Take care and have fun traveling! 🙂

      Reply
  2. Chris Scheuer

    What a perfect way to cool off on a hot day. And so pretty too. I want one now as we’ve been having a string of blistering days!

    Reply
  3. Robyn @ Simply Fresh Dinners

    I have never had coffee, espresso, latte or even tea – crazy I know! I do serve them to guests though and love buying the latest espresso machines, lol. This will blow everyone away and I can’t wait to serve it. Thanks for a great recipe, Maggie!

    Reply