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Matcha Green Tea Ice Cream

Helen T. Patterson
This Matcha Green Tea Ice Cream is a creamy and refreshing homemade dessert featuring the rich, earthy flavors of Japanese matcha. With its vibrant green color and perfectly balanced sweetness, this ice cream is a delightful treat for matcha lovers. You can make it with or without an ice cream maker using simple ingredients like milk, cream, sugar, and high-quality matcha powder.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Asian Fusion, Japanese
Servings 6 servings
Calories 300 kcal

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.
Keyword Matcha Green Tea Ice Cream