You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate.

We all know green tea powder is very healthy. It gives us energy without the anxiety, crash, or jitters. Make us all younger as well as calm the mind and relaxes the body.

Not to mention that green tea powder is packed with antioxidants, vitamins, and minerals. I mean it is a powder house, so I do not have to add all the other matcha benefits.

CLICK HERE FOR MORE HOMEMADE ICE CREAM RECIPES

When I made this ice cream, I had in mind a healthy summer treat as well as matcha and chocolates caving satisfaction.

My family was blown away by the pleasant taste of this homemade ice cream, especially my husband who is a matcha enthusiast as much as I am.

I love the cross between mild sweetness and a slight bitterness from both matcha and dark chocolate.

CLICK HERE FOR MORE RECIPES TO SATISFY THE SWEET TOOTH

Before glorious summer is over I genuinely wanted to share one more delightful ice cream. It is very simple, and all the ingredients are accessible.

I use keto-friendly sweetener which is a sugar alternative if you are following a low-carb lifestyle. We were supplementing three types of sweeteners for the last year or so;

Monkfruit 1:1 Sugar Substitute by Lakanto, Truvia Baking Blend Sweetener, Swerve Granular Sugar Replacement. You may use regular sugar, of course.

If you make Matcha Ice Cream with Dark Chocolate recipe or any other from my blog please tag me. Instagram: @sandraseasycooking using hashtags #sandraseasycooking. Thank you in advance!

Yield: 2 Quarts

Matcha Ice Cream with Dark Chocolate

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Simple and easy green tea (matcha) ice cream. It is very delicious and perfect ice cream for hot summer days.

Prep Time 10 minutes

Churn Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 3 cups heavy whipped cream (700 g)
• 1 cups half & half (230 g)
• 2 tbsp matcha, green tea powder (12 g)
• 1 cup granulated sugar (I used keto-friendly sweetener) (200 g)
• 1 tablespoon vanilla extract
• Pinch salt
• 1 cup dark chocolate chunks (or chips), you may use chocolate shreds as well (175 g)

Garnish

• Dash of Matcha Powder
• Magic Shell Ice Cream Topping 

Instructions

1. Freeze the ice cream container for at least one hour.
2. Heat 1 cup of half & half with 2 tablespoons of green tea powder and sugar. Stir and simmer until everything is dissolved.
   Use a fine strainer and drain matcha and sugar milk in the bowl. This is just in case if there are any leftover matcha lumps.
3. Now to that add whipped cream, vanilla extract, and salt. Place the mixture to the fridge for about 30 minutes to up to one hour. The ice cream mixture should be cold before transferring it to the ice cream machine container.
4. After the mixture is cold enough, mix it well and transfer to a frozen ice-cream machine container.
5. Follow instructions of your ice cream maker; mine is an old fashioned ice cream maker so I use ice and ice cream salt.
6. Allow it to churn for 30 minutes, turn off the machine, then stir in chocolate chunks, shaved chocolate or chocolate chips.
7. Transfer ice cream to a freezer-safe container with a lid and freeze for a couple of hours before serving.
   

Notes

You may add any chocolate you prefer. Sometimes I use dark and sometimes milk chocolate.

I added additional time for freezing the container and ice cream before it gets completely done. Technically you would need about 40 minutes to finish it, but freezing the container is important to step to start your ice cream, chilling ingredients as well as freezing finished product.

Did you make this recipe?

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I know that all of you love Fluffy Pancakes, but Fluffy Cream Cheese Pancakes are even better.

My family went bananas over these. Yes, even I tried them because of YOLO! Well, the verdict is that I absolutely loved them. Then again, there is no pancake that I have not liked.

On the other thought, I made these “Keto” pancakes with almond flour, and it was not a pancake. In my humble opinion, it was cornbread hot cake? Perhaps… question mark, question mark.

Haha, it was really questionable in form of pancake. By the way, I do love cornbread, but with almond flour, it was just weird.

Anyhow, the good news is that these are not even close to cornbread. These are delicious, fluffy and super easy. I will have one more recipe for pancakes soon… meantime, please do enjoy these.

Click here for some tasty breakfast ideas.

I will not drag this post because to be quite honest I have been under major writer block. I have so many recipes to share and nothing valuable or informative is coming out of me.

Definitely not the time to have a writer block because grilling season is coming and have amazing recipes for that.

Ahh! Hopefully, it will all come back to me. I just need to get inspired, ’cause my inspiration at the moment is down the toilet. So I apologize for a rather plain and boring post. At least this recipe is bomb.

Check my Amazon Store. As an Amazon Affiliate, I add items or products that I like and recommend.

Yield: Serves 6

Fluffy Cream Cheese Pancakes

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Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Sugar or any other sweetener I used Swerve
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 Pinch Kosher Salt
• 2 large Eggs separated yolks, and egg whites
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cup buttermilk
• 6 ounces cream cheese room temperature
• 2 tablespoons Unsalted butter melted
• 1 teaspoon Vanilla Extract
• Ghee or unsalted butter for the skillet

Instructions

1. Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
2. In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like use electric mixer to make these as smooth as possible
3. Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
4. Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
5. Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
6. Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 to 3 minutes.
7. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven until ready to serve.
8. Serve with whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.

Notes

For the low carb you may use Almond flour. I must add that they do not taste like traditional pancakes, more like cornbread. However it is a great way to satisfy the cravings.

Did you make this recipe?

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Is there anything more comforting than a warm, sweet bread pudding for breakfast? This Breakfast Brioche Bread Pudding is rich, soft, slightly crisp on top, and perfectly sweet—ideal for cozy mornings, weekend brunch, or holiday gatherings.

I like to think of bread pudding as a sweet breakfast casserole, and honestly? Whoever came up with it was a genius. It’s one of those timeless dishes that feels indulgent but is deceptively easy to prepare.

My family absolutely devours it every time I make it. One time, the entire pan vanished in under 10 minutes. No leftovers in sight!

Why You’ll Love This Recipe:

• Easy to make ahead – Assemble the night before and simply bake in the morning.

• Perfect for a crowd – Great for holidays, brunches, or breakfast potlucks.

• Customizable – Switch up the add-ins to match the season or your cravings.

Tips for the BEST Bread Pudding:

1. Use day-old brioche
   Slightly stale bread absorbs the custard mixture better, creating that rich, pudding-like texture. If your bread is fresh, cube it and toast it lightly in the oven for 8–10 minutes.

2. Let it soak
   For best results, let the bread soak in the custard for at least 30 minutes—longer if possible. Overnight soaking in the fridge enhances the flavor and texture.

3. Flavor it your way
   Try adding:

   • Raisins + apples for a classic cozy combo

   • Chocolate chips + orange zest for a holiday vibe

   • Coconut + sliced almonds for an Almond Joy twist (my fave!)

4. Serve it right
   Drizzle with warm maple syrup, caramel sauce, condense milk or a dusting of powdered sugar just before serving. Fresh berries or whipped cream also take it to the next level!

When to Make It:

I usually make this recipe during the colder months—Thanksgiving weekend, Christmas morning, or even on birthdays.

It also makes the perfect Black Friday brunch after a long night of holiday shopping!

More Brunch Inspiration:

Love breakfast casseroles? You might also enjoy:

• Breakfast Casserole

• French Toast Casserole

• GF Chocolate Waffles

• Fluffy Blueberry Pancakes

Whether you’re making this for a holiday breakfast or just craving a sweet start to your day, I hope this Breakfast Brioche Bread Pudding brings you as much joy as it brings us. 🧡

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

I love this baking set so I will share what I used for this recipe:

• STAUB Ceramics Rectangular Baking Dish Set, 2 pc, White

Yield: Serves 6

Breakfast Brioche Bread Pudding

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Indulgent, sweet, and easy! This make-ahead brioche bread pudding is perfect for brunch, holidays, or cozy mornings. Customizable and family-approved.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 20 minutes

Total Time 1 hour 15 minutes

Ingredients

• 4 cups stale brioche bread, cut into 2-inch cubes (about 250g), I used chocolate chip brioche
• 3 large eggs, beaten
• ¼ cup whipped cream (60ml)
• 1¼ cups whole milk (300ml)
• ¼ cup granulated sugar (50g)
• 3 tablespoons unsalted butter (42g) – reserve 1 tbsp for greasing the pan
• 1 teaspoon ground cinnamon (2g)
• ¼ teaspoon salt (1.5g)
• 1 tablespoon vanilla extract (15ml)
• ¼ cup chocolate chips (about 45g) – semisweet or dark

Topping:

• 1 tablespoon sweetened condensed milk (for serving)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk the eggs, then add in the milk, whipped cream, sugar, cinnamon, vanilla, and salt. Whisk until smooth and well combined.
3. Grease a 5" x 7.5" (13 x 19 cm) baking dish with 1 tablespoon of butter. Add the cubed brioche, spreading it evenly.
4. Pour the custard mixture over the bread. Press down gently to soak any dry pieces on top. Let the mixture sit for 20–30 minutes so the bread absorbs all the flavor.
5. Dot with cubed butter and sprinkle chocolate chips over the top, pressing some gently into the bread.
6. Bake for 40–45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
7. Let it cool for a few minutes. I personally love it when it’s still a bit jiggly—it’s just my preference!

• Serve warm or cold, with your favorite topping: A drizzle of sweetened condensed milk
  Maple syrup
  A dusting of powdered sugar
  Or a big spoonful of whipped cream

Notes

• Use day-old bread for best results. Slightly stale brioche holds up better and absorbs the custard without getting mushy. If your bread is fresh, cube it and toast in the oven at 300°F (150°C) for 8–10 minutes.
• Let it soak. Allowing the custard to soak into the bread for at least 20–30 minutes (or overnight in the fridge) gives you a creamier, more flavorful pudding.
• Customize it! Try swapping chocolate chips with chopped nuts, berries, or even caramel bits. Add a touch of orange zest or espresso powder to level up the flavor.
• Sweetness check. Chocolate chip brioche is naturally sweet, so you can reduce the sugar slightly if you prefer less sweetness.
• Freezer-friendly: You can bake it, cool completely, then freeze in slices. Reheat in the oven or microwave when ready to enjoy.
• Make it dairy-free: Use full-fat canned coconut milk or your favorite plant-based milk + coconut cream in place of milk and whipped cream, and dairy-free butter for greasing.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 319Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 149mgSodium: 271mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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