Raspberry and Matcha Affogato
By OcadoLife
Published on 20 June 2025
A favourite of food stylist and cookbook author Benjamina Ebuehi, Raspberry and Matcha Affogato is made for hot summer days. “I love an iced matcha latte, so I’ve given it a little twist and turned it into a fun dessert. The fruitiness of the raspberries is delicious with the matcha sauce.” For another cool pud from Benjamina, try her Blueberry, Cardamom and Lime Semifreddo – search for the recipe online.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
10 minsTotal time
4Servings
10 minsPrep time
Ingredients
- 150g raspberries, plus extra to serve
- 20g icing sugar
- 2 tsp matcha powder
- 4 scoops vanilla ice cream
Method
Step 1
To make a coulis, put the raspberries and icing sugar in a bowl and mash with a fork until smooth (or blitz in a food processor). Pass through a sieve to remove the seeds, if preferred. Divide between 4 glasses. (You can make the coulis up to 2 days ahead and store it chilled until needed.)Step 2
Place the matcha powder in a small jug with a splash of hot water and whisk well to remove any lumps (a milk frother works well). Top up with 250ml hot water.Step 3
Add a scoop of vanilla ice cream to each glass, on top of the coulis, and pour over some matcha. Decorate with a few more raspberries, then tuck in.