Matcha & White Chocolate Protein Ice Cream

120 ml heavy cream

70 ml full cream milk

35 g white chocolate drops

¾ tsp matcha powder (sifted)

1 scoop Meta Lab vanilla milk protein powder

Small pinch of salt

¼ tsp vanilla extract (optional)

This yields approximately 210–220 ml, perfect for one container.

Heat the milk in the microwave.

Sift the matcha and whisk it into the milk.

Add the white chocolate and let it sit for a minute or two to melt, then stir until incorporated. Small flecks are completely fine and add to the flavour.

Add the milk protein powder, sugar, and salt. Blend or whisk until smooth.

Add the heavy cream and vanilla.

Once cooled, pour into the Freeze Wand container.

Freeze completely for a minimum of 8 to 10 hours.

Spin with the Freeze Wand until creamy.

Top with more white chocolate drops or use the mix-in function to fully incorporate them.

See recipe video here