Mint Fudge Ice Cream (All natural color)


Mint chocolate chip ice cream is one of my favorite flavors, unfortunately for some reason it is not very popular here. So now that I finally have an ice cream machine, this was one flavor I was very eager to make at home. Instead of chocolate chips, I mixed it with fudge ice cream. It is such a delicious combination. And the best part, it has no artificial coloring. By placing the sugar and fresh mint leaves in the food processor, you get this wonderful natural green color.

This recipe makes about 2 liters of ice cream.


For the mint ice cream:

1 ½ cups of whole milk

2 cups of cream

1 1/2 cup of sugar

5 egg yolks

1 bunch of mint, leaves only (about 1 cup of packed mint leaves)

For the fudge ice cream:

3 cups of whole milk

2 cans of condensed milk (total of 800grs)

1 cup of sifted cocoa powder

1 tablespoon of vanilla essence


Start by making the fudge ice cream. Place the milk, vanilla and cocoa powder in a saucepan over medium heat. Whisk until the cocoa powder has dissolved into the milk. Then add the condensed milk and stir with a wooden spoon for about 15 minutes. You know it’s done when you draw a line with your finger on the back of the spoon and it stays. Allow it to cool down to room temperature.

In the meanwhile, start making the mint ice cream base. Place the mint and the sugar in the food processor. Pulse until the mint has been incorporated into the sugar and you have a nice even green colored sugar. Place the mint sugar in a large bowl and add the egg yolks. Whisk until it is well combined.

Place the milk and the cream in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the bowl with the mint and egg yolks while whisking fast. It is important to add it slowly so that the egg yolks don’t curdle. Then transfer it back to the saucepan and stir for about 8 minutes until it thickens. You know it’s done when you draw a line with your finger on the back of the spoon and it stays.

Then pass it through a fine mesh sieve. Allow it to cool down to room temperature.

Once both ice cream bases are at room temperature, place them in the fridge overnight for the flavors to develop or at least till both mixtures are complete cold.

Freeze the fudge mixture in the ice cream maker according to the manufactures instructions. This ice cream will be a lot softer than normal ice cream, so transfer it to an airtight container as fast as possible. Place it in the freezer.

Freeze the mint ice cream base in the ice cream maker according to the manufactures instructions. Once it is done, remove the fudge ice cream from the freezer. Get a large airtight container ready, add about ¼ of the fudge ice cream and then ¼ of the mint ice cream. Continue doing this until you have no more ice cream left, this will create a marble effect. Freeze overnight.

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Chocolate Roulade with Fudge & Matcha Icing Sugar


This is something my mom would make very often when I was growing up. The cake is soft and airy, and the fudge makes it decadent. And the best part is that it is so easy to make. My mom would always dust it with some icing sugar, I just added some matcha because I love how it combines with the chocolate. It gives it a slight earthiness.


On another note, the watch I am wearing on the picture below is from Daniel Wellington. They have beautiful and very classic watches, and you can get 15% off on all products from their website using the code “cravings”. It is valid until the 15th of January.



For the cake:

6 tablespoons of all-purpose flour

6 tablespoons of cocoa powder

6 eggs

1 cup of sugar

For the fudge:

1 cup of milk

1 can of condensed milk

½ cup of sifted cocoa powder

1 teaspoon of butter

For the matcha icing sugar:

3 tablespoons of icing sugar

1 tablespoon of matcha


First make the fudge, You can do this a few days ahead and keep it in the fridge. Pour the milk into a medium saucepan, add the cacao powder and whisk it until well combined. Then add the condensed milk and stir with a wooden spoon over medium-low heat. You have to stir constantly to avoid it from burning. This will take about 20 minutes. When the fudge is thick and you can see the bottom of the pot, add the butter. Mix well and pour into a bowl to cool down. It will thicken even more as it cools down. Let it cool down completely before starting to make the cake.

To make the cake, preheat the oven to 180C/350F. Sift the cocoa powder with the flour.

Whisk the egg whites with half of the sugar until stiff peaks form. In another bowl, whisk the egg yolk with the remaining sugar. Then add 1/3 of the egg whites to the bowl with the yolks and mix it well. Then fold in half of the remaining egg whites. Finally fold in the rest of the egg whites until it is all mixed through. Then fold in the sifted cocoa powder and flour.

Pour the cake batter into a baking sheet lined with parchment paper. Smooth it out with a spatula and tap it a bit to remove air bubbles.

Bake it for 15 minutes.

Once it is baked, remove it from the baking sheet by grabbing the parchment paper and place it on a cutting board. Let it cool for about 3 minutes and then grab one of the short ends and roll it with the parchment paper. Leave it rolled for about 5 minutes to cool down a bit. I find that this helps it mold better without it cracking. Once it has cooled down a bit, start spreading evenly the fudge. Then tightly roll it taking the parchment paper off as you roll. Transfer it to a plate and place it in the fridge for 1 hour to set.

Once the roulade has set, sift the icing sugar with the matcha. Once it is mixed, dust it over the roulade. Enjoy!

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Matcha Alfajores Filled with Fudge

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I love trying new recipes and of course I hate it when they don’t work out. We ended up having snacks and ice cream for dinner yesterday since our dinner turned out to be a disaster of a recipe. My husband called it this morning the dinner that shall not be named.


I wanted to make another dessert with matcha again and today I tried these alfajores. Alfajores are cookies from South America filled with dulce de leche. You can make them with flour or a mixture of cornstarch and flour. I prefer the last one as it is very crumbly. I filled them with fudge instead of dulce de leche since I love the combination of matcha with chocolate.  The dough for these cookies is quite dry and crumbly, so don’t worry when it cracks while rolling it. You can always patch it back together with your hands.  For the original Alfajores recipe with dulce de leche, click here. This recipe makes about 30 mini alfajores.



For the fudge:

1 can of condensed milk

1 cup of milk

½ cup of cocoa powder, sifted

1 teaspoon of vanilla essence

1 teaspoon of butter

For the Alfajores:

1 ¼ cup of cornstarch (Maizena)

½ cup all-purpose flour

2 teaspoons of baking powder

2 tablespoons of matcha

¼ cup powdered sugar (plus more for rolling the dough)

3 egg yolks

4 tablespoons of unsalted butter, softened

3 teaspoons of milk


To make the fudge:

Over medium heat, pour the milk and vanilla essence into a saucepan. Add the cocoa powder and whisk until it dissolves. Then add the condensed milk. Stir with a wooden spoon until you can see the bottom of the saucepan. This will take about 10 to 15 minutes. It is important to keep stirring to prevent it from burning.  Once you can see the bottom of the pan while stirring, turn off the heat.  Add the butter and stir until it dissolves and it is mixed through.

Pour the fudge into a bowl.  Allow to cool down and then keep it in the fridge covered with plastic wrap.  Leave it in the fridge for at least 1 hour to harden.

To make the Alfajores:

Sift the cornstarch with the flour, matcha and baking powder.

In another bowl, whisk the softened butter with the powdered sugar. Then whisk in one egg yolk at a time. Then add the dry ingredients in 3 batches. Finally add the milk.

Once it is all mixed through, place the dough on a clean surface and using your hands press it into a ball. Wrap the dough in plastic film and let it rest in the fridge for at least 20 minutes.

Once the dough has rested, preheat the oven to 180C/350F and line a baking tray with parchment paper.

Sprinkle a bit of powdered sugar on your working area and your rolling pin.

Grab ¼ of the dough and roll it very thin (about 2.5 millimeters). The dough will crack, but you can patch it back together using your hands. Just roll it out gently. Cut the dough using a small round cookie cutter (3 centimeters in diameter).  Place the cookies on the prepared baking tray. You can put the scraps back together and roll it out again. After that, I would just throw away the scraps and start rolling the other ¼ of the original dough. I don’t reroll it more than twice just because it becomes very crumbly and harder to work with.

Bake for 7 minutes.

Allow the cookies to cool down. Once the cookies are cold, place the fudge on a piping bag or Ziploc bag.

Flip half of the cookies upside down and pipe some fudge in the middle. Then place the other cookies on top and press to sandwich them together.

Only fill the cookies that you are going to eat on the same day, otherwise just keep the plain cookies on an air tight container. They will keep like this for a few days.