Yerba Mate Ice Cream

This recipe is originally from Locosxelmate and we have translated it, tried it and adapted it. This yerba mate ice cream has a creamy consistency, a light green color, and a sweet yerba taste.


  • 3 tbsp Yerba Mate (we recommend a strong and fine or “dusty” blend)
  • 3 Egg Yolks
  • 175 g Sugar
  • ½ tbsp Sifted Flour
  • 750 ml Milk
  • 100 ml Cream
  • Instructions

    1. Put the milk and yerba mate in a small pot and bring to a boil. Remove from heat and let it cool. If your blend of yerba mate has stems, we recommend draining the preparation before the next step.
    2. In another pot, combine and mix the egg yolk, sugar, and flour. Put the mixture in low heat and continue stirring until obtaining a cream. Careful not to turn the heat on too high as it will cook the eggs and scramble.
    3. After the milk and yerba mix has cooled down, slowly incorporate it with the egg yolk, sugar and flour mix. Continue stirring until it thickens, but be careful not to reach a boiling point.
    4. Remove from the stovetop and let it cool.
    5. Add the cream, and mix.
    6. To turn the mixture into ice cream, you have several options:
    7. If you have an ice cream machine: Add the mixture and follow the maker’s guidelines.
    8. If you have a blender: Put the mixture in a container and take it to the freezer. After two hours, remove it and blend it until it reaches a creamy consistency. Then, put the mixture back in the container, cover it with a film or lid, and put it back into the freezer.
    9. If you don’t have either an ice-cream or a blender: Pour the mixture in a tray or a flat container, and take it to the freezer. After two hours remove it from the freezer and using a fork or spoon, stir it to avoid crystallization. Repeat every half an hour until it reaches the desired consistency.