Matcha Soft Serve Latte W/ Chocolate Crunch Recipe

Whisk matcha

Sift 2 tsp matcha powder into a small bowl to remove clumps. Add 1–2 tbsp of the whole milk (from the 1 cup) and whisk vigorously with a small whisk or matcha whisk until a smooth, lump-free paste forms.

Combine base liquids

In a medium mixing bowl, whisk together the remaining whole milk (about 15 tbsp), 1 cup heavy cream, 1/4 cup granulated sugar, 1/2 tsp vanilla extract, and a pinch of fine sea salt until the sugar has mostly dissolved.

Incorporate matcha

Stir the prepared matcha paste into the milk/cream mixture until evenly combined and the color is uniform. Taste and adjust sweetness if desired.

Chill mixture

Cover the bowl and refrigerate the matcha base for at least 45 minutes to chill thoroughly (longer — up to 4 hours — improves texture). Cold base yields a smoother soft serve.

Churn (ice cream machine)

Pour the chilled matcha mixture into a pre-frozen ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–25 minutes). If you don't have an ice cream maker, skip to the no-machine method.

No-machine alternative

Pour the chilled mixture into a shallow metal loaf pan and place in the freezer. After 30 minutes, stir vigorously with a fork to break up ice crystals. Repeat every 30 minutes for 2–3 hours until creamy. For a smoother result, transfer partially frozen mixture to a high-speed blender and pulse until soft-serve texture is achieved.

Toast oats and almonds

In a small dry skillet over medium heat, toast 1/4 cup rolled oats and 2 tbsp sliced almonds, stirring constantly, until lightly browned and fragrant (2–3 minutes). Remove from heat.

Make crunchy chocolate shards

Add 1 tsp unsalted butter to the warm toasted oats and almonds so it melts and coats the mixture. Stir in 1 tsp brown sugar and 1/2 tsp cocoa powder to distribute flavor. Scatter the toasted mixture onto a piece of parchment and let cool slightly.

Melt chocolate

Melt 2 oz chopped dark chocolate in a heatproof bowl over gently simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring between bursts until smooth.

Combine and set

Stir the toasted oat/almond mixture into the melted chocolate until well coated. Spread thinly on parchment to a roughly 1/8-inch layer. While still warm, sprinkle 1/4 tsp flaky sea salt across the surface. Let cool fully at room temperature (or chill briefly) until chocolate sets, then break into small shards or chop coarsely to create crunch pieces.

Prepare glass

Fill a tall glass with 6 ice cubes. Pour 1/2 cup cold milk over the ice. If you prefer a sweeter drink, dissolve 1 tsp simple syrup or honey into the milk before adding ice.

Scoop soft serve

Spoon or pipe 3/4 to 1 cup of the freshly churned matcha soft serve on top of the cold milk and ice. If the soft serve has been frozen firmer, let it sit 2–3 minutes at room temperature, then soften slightly with a quick pulse in a blender or by allowing to warm before scooping.

Top with chocolate crunch

Scatter a generous 2–3 tbsp of the chocolate crunch shards over the matcha soft serve so some falls onto the milk as well.

Serve

Optionally insert a straw and long spoon. Serve immediately while the soft serve is cold and the chocolate crunch remains crisp.