Matcha Ice Cream Recipe

This matcha ice cream recipe is a creamy, dreamy blend of earthy green tea flavor and rich, velvety texture. It’s a refreshing treat that’s just sweet enough to let the vibrant taste of matcha shine through. Whether I serve it on its own, with mochi, or between cookies for a sandwich, this homemade matcha ice cream is always a hit.

Why You’ll Love This Recipe

I love how luxurious and smooth this ice cream is, with that unmistakable depth that only matcha can bring. It’s not overly sweet, which makes it feel sophisticated and balanced. The bright green color is beautiful, and the flavor is both calming and energizing at once. Plus, it’s surprisingly easy to make at home with or without an ice cream maker.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream

• Whole milk

• Granulated sugar

• Matcha green tea powder (culinary or ceremonial grade)

• Egg yolks (for custard-style, optional)

• Vanilla extract (optional)

• Pinch of salt

Directions

With custard base (for extra creaminess):

1. In a medium saucepan, I heat the milk, sugar, and salt over medium heat until warm, not boiling.

2. In a separate bowl, I whisk the egg yolks. I slowly pour some of the warm milk into the yolks, whisking constantly to temper them.

3. I pour the yolk mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.

4. I remove it from the heat and sift in the matcha powder, whisking until fully dissolved and smooth.

5. I stir in the heavy cream and vanilla, then strain the mixture through a fine sieve to ensure a smooth texture.

6. I chill the base in the fridge for at least 4 hours or overnight.

7. I churn the mixture in an ice cream maker according to the manufacturer’s instructions, then transfer to a container and freeze until firm.

Without custard (quick version):

1. I blend the milk, sugar, and matcha powder in a bowl until smooth.

2. I stir in the cream and a splash of vanilla.

3. I churn it in the ice cream maker, or pour it into a container, freeze, and stir every 30–45 minutes for 3–4 hours until creamy.

Servings and timing

This recipe makes about 1 quart, or 6–8 servings. It takes 15–20 minutes to prepare the base, plus 4+ hours for chilling and freezing. I usually make it the day before serving for best texture.

Variations

Sometimes I add white chocolate chips or swirl in sweet red bean paste for a traditional Japanese touch. For a dairy-free version, I use coconut milk and cashew cream. If I want a stronger matcha flavor, I simply add an extra teaspoon of powder.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes for easier scooping. I never reheat it—just thaw slightly and enjoy.

FAQs

What kind of matcha should I use?

I use culinary-grade matcha for ice cream—it has a bold flavor and is more cost-effective than ceremonial-grade, which is best for drinking.

Why is my matcha ice cream bitter?

Too much matcha or low-quality powder can cause bitterness. I start with 1–2 teaspoons and taste the base before freezing.

Can I make this without an ice cream maker?

Yes, I freeze the mixture in a shallow dish and stir every 30–45 minutes to break up ice crystals until smooth and firm.

How do I get a vibrant green color?

Sifting the matcha before whisking and using fresh, high-quality powder helps preserve that bright green shade.

Can I use sweetened matcha powder?

I don’t recommend it—pure matcha gives me control over sweetness and ensures a smoother texture without extra additives.

Conclusion

This matcha ice cream is a creamy, refreshing treat I turn to when I want something elegant and unique. It’s easy to make, incredibly flavorful, and always leaves me wanting another scoop. Whether I serve it on a summer day or as a finish to a Japanese-inspired meal, it’s one of those desserts that never goes out of style.