Matcha Condensed Milk Shaved Ice

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A beloved Japanese summer refresher made by piling feather-light shaved ice into chilled bowls, then drowning it in bittersweet matcha syrup and ribbons of rich sweetened condensed milk. The condensed milk melts into the ice, creating a creamy, frothy green-tea milkshake-like texture that is irresistibly cooling on hot days.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 4 gFat
• 2.5 gSaturated Fat
• 44 gCarbs
• 0 gFiber
• 42 gSugar
• 3 gProtein
• 65 mgSodium
• 95 mgPotassium
• 85 mgCalcium
• 0.5 mgIron
• 0 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the matcha syrup

• 1/2 cup (120 ml) water
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons ceremonial-grade matcha powder
• 1/4 teaspoon fine sea salt

For assembly

• 4 cups finely shaved ice (from about 600 ml water frozen solid)
• 1/2 cup (120 ml) sweetened condensed milk, chilled
• 2 tablespoons sweet azuki red beans (optional topping)
• 4 small scoops vanilla ice cream (optional topping)
• 2 tablespoons kinako roasted soybean powder (optional garnish)

Directions

1. In a small saucepan, combine the water and sugar and bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves (about 3 minutes).
2. Remove the pan from the heat and sift in the matcha powder along with the salt, whisking vigorously until completely smooth and vivid green. Let the syrup cool to room temperature, then chill it in the refrigerator for at least 30 minutes.
3. Pour water into shallow metal trays or ice cube molds and freeze until completely solid, ideally overnight for the clearest ice.
4. Working quickly, shave the frozen ice using a Japanese kakigori machine or a high-powered blender's ice-shaving setting, piling the fluffy snow into four chilled bowls.
5. Spoon about 2 tablespoons of the cold matcha syrup evenly over each mound of shaved ice, allowing it to seep down through the layers.
6. Drizzle 2 tablespoons of chilled sweetened condensed milk in a crisscross pattern across the top of each serving.
7. Add a small scoop of vanilla ice cream or a spoonful of sweet azuki beans on top if using, then dust lightly with kinako powder for a nutty aroma.
8. Serve immediately with a long-handled spoon or chopsticks before the ice begins to melt, encouraging diners to stir the layers together as they eat.

Cook’s Notes

• Use the freshest, hardest ice possible; a dedicated kakigori machine produces dramatically fluffier results than a blender or food processor.
• Freeze ice in shallow metal trays rather than plastic to produce clearer, easier-to-shave blocks with fewer air bubbles.
• Chill your serving bowls in the freezer for 10 minutes before assembling to slow melting and keep the texture fluffy longer.
• Whisk the matcha into the syrup while still warm to avoid clumps, but always chill before pouring or it will melt the ice too quickly.
• For a dairy-free version, replace the condensed milk with sweetened thick coconut cream whisked with a tablespoon of sugar until smooth.

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