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My matcha ice cream recipe is perfectly balanced, with a light, creamy texture and subtle green tea flavor. NO ice cream maker is needed!
Ready for no churn ice cream recipes? Try my protein ice cream, cookie dough ice cream, and rolled ice cream.
It took me a while to board the matcha train, but my family kept egging me on to give it a try. Now, I can safely say I’ve been bitten by the matcha bug.
As much as I love matcha lattes, I’ve been dying to experiment with using it in desserts. The earthiness from the matcha complements the creamy, more ‘dessert-friendly’ ingredients. If ever I was skeptical, my family polishing off pint after pint makes me think it’s a success!
Table of Contents
Why I love this recipe
- Vibrant color. It almost looks like you used artificial colors, but that’s just the magic of matcha powder.
- Authentic green tea flavor. It tastes like a creamy matcha latte, just in ice cream form!
- So, so simple to make. Aside from the matcha powder, no special ingredients are needed.
- Adjust the sweetness. I’m kind of weird in that I prefer my matcha less sweetened, but if you’re new to the ‘matcha’ world, start with lesser powder and build on it as you get used to its unique flavor profile.
Ingredients needed
- Hot water. To dissolve the matcha.
- Matcha. Not all matcha powder is created equal. I prefer ‘ceremonial’ or premium-grade matcha powder, as it has a clean flavor and rich color.
- Egg yolks. You’ll need 2 large egg yolks separated from the whites.
- Sugar. I used white sugar, but a sugar-free sweetener can also be used.
- Milk. To make the crème anglaise, AKA a silky-smooth custard that’ll be the base of the ice cream.
- Heavy cream. Adds creaminess without the need for emulsifiers. Heavy whipping cream also works.
How to make matcha ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Whisk warm water and matcha until dissolved. Prepare a separate bowl of ice-cold water.
Step 2- Simmer. Combine eggs, sugar, and milk in a saucepan. Set it to medium-low heat and simmer until thickened.
Step 3- Add matcha. Set the pan on the water to cool the mixture and stir in the matcha.
Step 4- Add cream. Beat the heavy cream in a mixing bowl, then fold it into the matcha mixture.
Step 5- Freeze. Pour the mixture into a loaf pan and freeze overnight. Let it sit at room temperature briefly before scooping.
Can I use an ice cream machine?
Yes! If you happen to own an ice cream machine or a Ninja Creami, feel free to use them to make the ice cream.
Ice cream machine: Prepare the mixture as directed, pour it into the ice cream pot, and churn as per the instruction manual.
Ninja Creami: Prepare the mixture as directed and pour it in the pints. Freeze overnight, then blend on the ‘Ice Cream’ setting. Stir and re-blend with a splash of milk if necessary.
Arman’s recipe tips
- Go easy on the matcha. It can be a bit bitter, especially if you’re new to matcha. I recommend sticking with the bare minimum for the first round, then add 1-2 teaspoons in each round until you’re satisfied.
- Stir continuously as it simmers. This will prevent the eggs from getting cooked.
- Strain the mixture. If you’re not careful, sometimes the eggs can be slightly cooked, but don’t worry. Just strain it through a sieve before freezing it to remove any egg bits.
- Cover the ice cream with plastic wrap. This will help avoid ice crystals.
- Make vegan ice cream. Use coconut milk, condensed coconut cream, and skip the eggs.
Storage instructions
To freeze: Store the ice cream in an air-tight freezer-safe container for 2-3 weeks. Cover its surface with baking paper to prevent crystal formation.
Frequently asked questions
Matcha is a type of powdered green tea that has a very earthy, floral, slightly bitter flavor.
Yes, it does contain roughly half the amount of caffeine compared to coffee. A perfect pick-me-up for hot weather!
Both come from the same plant, but matcha is a fine powder made from hand-picked shade-grown dried, vibrant green tea leaves, whereas green tea is harvested from leaves grown under the sun and is less concentrated.
More creative frozen desserts
Matcha Ice Cream
Video
Ingredients
- 3 tablespoons water hot
- 1 tablespoon Matcha green tea powder
- 2 large egg yolks
- 4 tablespoons sugar
- 3/4 cup milk
- 1 cup heavy cream
Instructions
- Whisk hot water and matcha in a small bowl. Set aside.
- Prepare a bowl with ice-cold water and set aside.
- Whisk eggs with sugar in a saucepan. Add milk and set the mixture on the stove. Cook the eggs and milk over medium-low heat until the mixture thickens lightly.
- Place the saucepan on top of the ice-cold water to help cool the egg mixture. Add the matcha and stir until smooth.
- Beat heavy cream in a bowl. Stir in the matcha mixture.
- Transfer the mixture to an ice cream tray or a loaf pan and freeze overnight.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
Notes
Nutrition
Originally published July 2023, updated and republished November 2024
I think nobody would know this is matcha! Usually green icecream is always pistachio. I could surprise a friend with it.
Wait matcha is actually green tea powder? I didnt know.