Matcha green tea ice cream is a delightful fusion of creamy sweetness and the rich, earthy notes of matcha. Originating in Japan, this dessert has gained global popularity for its unique balance of bitterness and sweetness, making it a favorite among ice cream lovers and tea enthusiasts alike.
Unlike traditional ice creams, matcha green tea ice cream offers more than just indulgence—it’s packed with antioxidants, promotes relaxation, and delivers a subtle energy boost thanks to its natural caffeine content.
Whether you’ve tried it in Japanese restaurants or as a store-bought treat, making it at home allows you to control the quality of ingredients and tailor the flavor to your preference.
In this guide, you’ll learn how to make matcha ice cream from scratch with or without an ice cream maker, ensuring a smooth, creamy, and flavor-packed result every time.
Why You’ll Love This Matcha Green Tea Ice Cream
A Perfect Blend of Creamy and Earthy Flavors
Matcha’s deep umami taste pairs beautifully with the rich, velvety texture of ice cream. This dessert is neither too sweet nor too bitter, striking a perfect balance that makes each bite satisfying.
Made with Simple, Wholesome Ingredients
This recipe uses just a handful of high-quality ingredients, free from artificial flavors and preservatives. You get pure, natural matcha flavor in every scoop.
Health Benefits of Matcha in a Dessert
Unlike regular ice cream, matcha green tea ice cream offers a dose of antioxidants, amino acids, and gentle caffeine, helping to enhance focus while keeping you relaxed.
Easy to Make at Home
With this step-by-step recipe, you can recreate your favorite matcha ice cream in your own kitchen, adjusting the sweetness and intensity to your liking. Whether you use an ice cream maker or opt for a no-churn version, the process is simple and rewarding.
A Unique and Elegant Treat
This ice cream is perfect for special occasions, a refreshing summer dessert, or as a sophisticated addition to any meal. Serve it with fresh berries, drizzle it with honey, or enjoy it alongside other Japanese sweets for a truly indulgent experience.
Ready to dive in? Let’s get started with the ingredients you’ll need! 🍵🍦
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Ingredients You’ll Need
To create a rich and creamy matcha green tea ice cream, you’ll need a few essential ingredients that blend perfectly to enhance both flavor and texture.
Key Ingredients:
- Matcha Powder – Use high-quality ceremonial or culinary-grade matcha for a vibrant green color and deep umami flavor.
- Whole Milk – Provides a creamy base while ensuring a smooth consistency.
- Heavy Cream – Adds richness and a velvety texture to the ice cream.
- Granulated Sugar – Sweetens the ice cream and balances the earthy notes of matcha.
- Egg Yolks – Used in custard-based ice cream for a thicker, richer texture. (Skip for a no-churn version.)
- Vanilla Extract – Enhances the overall flavor and complements the matcha’s natural earthiness.
- Salt – A pinch of salt intensifies flavors and prevents the ice cream from tasting flat.
For a No-Churn Version:
If you’re making matcha green tea ice cream without an ice cream maker, substitute the custard base with:
- Sweetened Condensed Milk – Provides sweetness and a creamy consistency.
- Whipped Heavy Cream – Creates an airy, smooth texture without needing churning.
Optional Add-ins & Variations:
- Honey – Adds a natural sweetness with floral undertones.
- Coconut Milk – A great dairy-free alternative.
- Mochi Pieces or White Chocolate Chips – For extra texture and a fun twist.
Equipment Needed
While this recipe is simple, having the right tools ensures the best results.
Essential Equipment:
- Mixing Bowls – For whisking ingredients together.
- Whisk – To smoothly blend the matcha with milk and eliminate lumps.
- Saucepan – Required for cooking the custard base in the traditional version.
- Fine Mesh Strainer – Ensures a silky-smooth ice cream base by removing any clumps.
- Freezer-Safe Container – Needed to store the ice cream while it sets.
For the Traditional Method (Custard-Based):
- Ice Cream Maker – Helps churn the ice cream for a creamy, airy texture.
For the No-Churn Method:
- Hand Mixer or Stand Mixer – To whip the heavy cream to stiff peaks, creating a light and fluffy base.
With all your ingredients and equipment ready, let’s dive into the step-by-step process of making your own matcha green tea ice cream! 🍵🍦
Step-by-Step Instructions to Make Matcha Green Tea Ice Cream
You’re now ready to bring this delicious matcha green tea ice cream to life!
Follow these simple steps to create a creamy, flavorful dessert with or without an ice cream maker.
Step 1: Preparing the Matcha Mixture
- Sift the Matcha Powder – Use a fine-mesh strainer to sift the matcha powder into a small bowl. This prevents clumps and ensures a smooth mixture.
- Dissolve in Warm Milk – In a saucepan over low heat, warm about ¼ cup of milk (don’t boil). Gradually whisk in the sifted matcha until fully dissolved and smooth. Set aside.
Step 2: Making the Custard Base (Traditional Method)
- Heat the Dairy – In a medium saucepan, combine the remaining milk and heavy cream. Heat over medium-low until warm but not boiling.
- Whisk Egg Yolks & Sugar – In a separate bowl, whisk egg yolks and sugar together until pale and slightly thickened.
- Temper the Eggs – Slowly pour a small amount of the warm milk mixture into the eggs while whisking constantly. This prevents the eggs from scrambling.
- Cook the Custard – Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 170°F or 77°C). Do not let it boil.
- Strain for Smoothness – Pour the custard through a fine-mesh strainer into a clean bowl to remove any lumps.
- Mix in Matcha – Add the prepared matcha mixture and whisk until fully combined.
- Chill the Mixture – Cover and refrigerate for at least 4 hours or until completely cold.
Step 3: Churning & Freezing
- Pour into an Ice Cream Maker – Once chilled, churn the mixture according to your ice cream maker’s instructions (usually 20–30 minutes).
- Freeze Until Set – Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
No-Churn Version (Without an Ice Cream Maker)
- Whip the Heavy Cream – In a mixing bowl, whip heavy cream until stiff peaks form.
- Fold in Sweetened Condensed Milk – Gently fold the condensed milk and matcha mixture into the whipped cream, being careful not to deflate it.
- Freeze Until Firm – Transfer to a container, cover, and freeze for at least 6 hours before serving.
Your homemade matcha green tea ice cream is now ready to enjoy! 🍵🍦
Tips for the Best Matcha Ice Cream
1. Use High-Quality Matcha
For the best flavor and color, choose a ceremonial-grade matcha for a delicate, smooth taste or a high-quality culinary-grade matcha for a more robust, earthy flavor. Lower-quality matcha can taste bitter and dull.
2. Avoid Overheating the Matcha
Matcha is sensitive to high heat, which can cause it to become bitter and lose its vibrant green color. Always dissolve it in warm, not boiling, milk.
3. Chill the Mixture Thoroughly
For the best texture, refrigerate the base for at least 4 hours (or overnight) before churning. This helps develop a rich, creamy consistency.
4. Strain for a Silky Texture
Using a fine-mesh strainer after cooking the custard ensures a smooth, lump-free ice cream base.
5. Adjust Sweetness to Taste
If you prefer a less sweet ice cream, reduce the sugar slightly. Matcha has natural bitterness, so balance is key.
6. Experiment with Add-ins
For extra flavor and texture, mix in:
- White chocolate chunks
- Mochi pieces
- Crushed almonds
- A drizzle of honey
7. Store Properly for Freshness
To prevent freezer burn, store your ice cream in an airtight container. Placing plastic wrap directly on the surface before sealing helps maintain its creamy texture.
Now that you’ve mastered the process, it’s time to serve and enjoy your homemade matcha green tea ice cream! 🍵🍨✨
Serving & Pairing Suggestions
Your matcha green tea ice cream is now ready to enjoy, but why stop there?
Elevate your dessert experience with these serving and pairing ideas.
1. Classic Scoops in a Bowl or Cone
Serve a generous scoop in a bowl for a simple yet indulgent treat, or enjoy it in a waffle cone for extra crunch.
2. Drizzle with Honey or Sweetened Condensed Milk
A light drizzle of honey or condensed milk adds extra sweetness and enhances the natural umami flavor of matcha.
3. Top with Fresh Fruits
Pair matcha’s earthy tones with strawberries, raspberries, or sliced bananas for a refreshing contrast.
4. Serve with Traditional Japanese Treats
Matcha ice cream goes beautifully with:
- Mochi – Soft, chewy rice cakes that add texture.
- Dorayaki – Sweet pancakes filled with red bean paste.
- Taiyaki – Fish-shaped pastries with a custard or red bean filling.
5. Make a Matcha Affogato
Pour a shot of hot espresso over a scoop of matcha ice cream for a matcha affogato, a fusion of Japanese and Italian flavors.
6. Ice Cream Sandwich or Parfait
Layer matcha ice cream between cookies for a homemade ice cream sandwich, or build a parfait with crushed biscuits, whipped cream, and fruit.
However you choose to enjoy it, this matcha green tea ice cream will be a refreshing and sophisticated treat! 🍵🍦✨
Final Thoughts
Homemade matcha green tea ice cream is not only delicious but also incredibly rewarding to make. Whether you’re a fan of matcha or trying it for the first time, this ice cream delivers a perfect balance of creaminess, sweetness, and umami-rich flavor.
By using high-quality matcha and following the tips in this guide, you can create a silky, flavorful ice cream that rivals store-bought versions.
Plus, with both churn and no-churn methods, you can make this treat no matter what equipment you have.
Now that you’ve mastered this recipe, get creative!
Experiment with mix-ins, try dairy-free versions, or pair it with your favorite desserts. Don’t forget to share your experience in the comments—I’d love to hear how your matcha ice cream turned out! 🍵🍨💚
Frequently Asked Questions (FAQs)
1. Can I use any type of matcha powder?
No, it’s best to use high-quality ceremonial or culinary-grade matcha. Lower-quality matcha can be overly bitter and lack the vibrant green color that makes this ice cream so appealing.
2. How long does homemade matcha ice cream last?
If stored properly in an airtight container, it lasts up to 2 weeks in the freezer. To prevent freezer burn, place plastic wrap directly on the surface before sealing.
3. What if I don’t have an ice cream maker?
You can still make matcha ice cream using the no-churn method—simply whip heavy cream, fold in sweetened condensed milk and matcha, and freeze until firm.
4. Can I make a dairy-free or vegan version?
Yes! Substitute coconut milk and coconut cream for dairy, and use maple syrup or agave instead of condensed milk. The result will be just as creamy and flavorful.
5. Why is my matcha ice cream bitter?
Bitterness can result from:
- Using low-quality matcha with a harsh taste.
- Overheating matcha, which breaks down its delicate flavor.
- Not adding enough sweetener to balance the natural bitterness of matcha.
If your ice cream tastes too bitter, try adjusting the sugar or adding a touch of vanilla extract or honey.
Matcha Green Tea Ice Cream
Equipment
- 1 mixing bowl
- (1) Whisk
- 1 Fine-Mesh Strainer
- 1 Saucepan
- 1 ice cream maker (optional)
- 1 Freezer-Safe Container
Ingredients
For Traditional Ice Cream (Custard-Based)
- 2 tbsp matcha powder high-quality
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
For No-Churn Method (Without an Ice Cream Maker)
- 2 tbsp matcha powder
- 2 cups heavy cream
- 1 can 14 oz sweetened condensed milk
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Matcha Mixture
- Sift the matcha powder into a small bowl to remove lumps.
- Warm ¼ cup of milk over low heat (do not boil).
- Whisk in the matcha powder until fully dissolved. Set aside.
Step 2: Make the Custard Base
- In a medium saucepan, heat the remaining milk and heavy cream over low-medium heat until warm but not boiling.
- In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Slowly pour a small amount of the warm milk into the egg mixture while whisking continuously to prevent scrambling.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon (about 170°F or 77°C).
- Remove from heat and strain through a fine mesh strainer for a smooth texture.
Step 3: Combine and Chill
- Stir in the matcha mixture, vanilla extract, and salt.
- Cover and chill in the refrigerator for at least 4 hours or until completely cold.
Step 4: Churn and Freeze
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
Notes
- Use High-Quality Matcha – For the best flavor and vibrant color, use ceremonial-grade matcha for a delicate taste or culinary-grade matcha for a bolder, more earthy flavor.
- Dairy-Free Alternative – Substitute whole milk and heavy cream with full-fat coconut milk for a rich, plant-based version.
- Avoid Bitterness – Never boil matcha; dissolve it in warm (not hot) milk to maintain its natural sweetness.
- Proper Storage – Store ice cream in an airtight container and press plastic wrap directly onto the surface to prevent ice crystals. Best enjoyed within 2 weeks.
- Adjusting Sweetness – If you prefer a less sweet ice cream, reduce the sugar slightly or add a drizzle of honey or condensed milk when serving.
