Matcha Ice Cream

My matcha ice cream recipe is perfectly balanced, with a light, creamy texture and subtle green tea flavor. NO ice cream maker is needed! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American, Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 147kcal

Author Arman Liew

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.

Video

Notes

STORAGE: 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.

Nutrition