Matcha Yogurt Cooler 2.000

Goran Kosanovic for The Washington Post

Jul 18, 2016

Fans of green tea ice cream will appreciate matcha’s familiar flavor notes -- without the typical richness and sugar -- in this tangy and invigorating drink.

Those without a high-powered blender should plump the date in hot water for 5 minutes and chop it finely before blending to ensure even distribution.

Where to Buy: Find powdered matcha at Japanese markets, specialty grocers and online. Do not substitute loose-leaf or bagged green tea.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • 1 cup plain whole-milk yogurt
  • 1 cup ice
  • 1 1/2 teaspoons powdered matcha (see headnote)
  • 1 pitted date, chopped (see headnote)
  • 1/8 teaspoon vanilla extract
  • Pinch kosher salt


Combine the yogurt, ice, matcha, date, vanilla extract and salt in a blender, preferably an ice-crushing (high-powered) model. Puree until smooth; pour into a tall glass and serve right away.

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Recipe Source

From Cheryl Sternman Rule, author of “Yogurt Culture: A Global Look at How to Make, Bake, Sip and Chill the World’s Creamiest Food” (Rux Martin/Houghton Mifflin Harcourt, 2015).

Tested by Bonnie S. Benwick.

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