• Matcha Powder, 10 grams
  • Light Cooking Cream, 105ml (whisked till fluffy)
  • Condensed Milk, 75 grams
  • Milk, 40ml
  • Egg Yolk, 1
  • Small ice cubes
  • Salt


  • Bowl, 1
  • Plastic Wrap



  1. Mix milk and egg yolk under small heat and stir continuously during the process. When small bubbles are formed, remove from heat and set aside to cool.
  2. After cooling, add matcha powder and condensed milk, and mix well. Add fluffy light cooking cream and mix well.
  3. Air-tight the mixture into a plastic wrap.
  4. Pre-cool a Thermos® Food Jar by adding small ice cubes and salt, immediately close the lid tightly, give it a good shake and let it sit aside for 1 minute. Discard ice cubes and salt.
  5. After 1 minute, open Food Jar and immediately place in the air-tight with plastic wrap mixture, small ice cubes and salt. Immediately close the lid tightly, give it a good shake and let it sit aside for 50 minutes.
  6. Before serving, top up with your favourite fruits!



  • The endothermic effect of salt accelerates the melting of the ice, and rapidly cools the temperature to below zero. This allows the ice cream to be moulded in a shorter time.
  • This recipe is based on using a 0.47L Thermos® Food Jar. The above ingredients quantity can fit into two 0.47L Thermos® Food Jar. You may adjust the ingredients quantity accordingly.



  • It is recommended to use small ice cubes and plenty of salt. Snowflake salt is preferred.
  • It is recommended to use a thicker plastic wrap, wrap tight and discharge all air.


Photo and recipe courtesy of Thermos China.