This matcha ice cream is a creamy, earthy, and slightly sweet frozen treat made with authentic Japanese green tea powder. Whether you’re a matcha lover or just discovering it, this recipe is easy to make at home with just a few ingredients—and it delivers on bold flavor and silky texture. No ice cream maker? No problem!
🍵 Why You’ll Love This
✔ Only 5 ingredients (no ice cream maker needed)
✔ Balanced flavor – not too bitter, not too sweet
✔ 3 dietary options (vegan, keto, traditional)
✔ Stays scoopable (no icy crystals!)
Yields: Approximately 1 quart
Prep time: 20 minutes
Chill time: 2 hours (for the base) + 4 hours (to freeze)
Ingredients:
- 1 ½ cups heavy cream
- ¾ cup whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons matcha green tea powder, sifted
- ½ teaspoon vanilla extract
Equipment:
- Medium saucepan
- Whisk
- Heatproof bowl
- Fine-mesh sieve
- Ice bath
- Ice cream maker
- Freezer-safe container
Instructions:
Step 1: Whisk together cream, milk, sugar, and salt.
- In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar is mostly dissolved.
Step 2: Heat the mixture.
- Place the saucepan over medium heat and cook, stirring occasionally, until the mixture is hot and steaming around the edges but not boiling. Remove from heat.
Step 3: Whisk the egg yolks.
- In a separate heatproof bowl, whisk the egg yolks until they lighten slightly in color.
Step 4: Temper the egg yolks.
- Slowly pour about one-third of the hot cream mixture into the egg yolks while continuously whisking to prevent the eggs from scrambling.
Step 5: Combine the mixtures.
- Pour the warm egg yolk mixture back into the saucepan with the remaining cream mixture.
Step 6: Cook the custard base.
- Place the saucepan back over low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not boil.
Step 7: Strain the base and whisk in matcha and vanilla.
- Pour the custard base through a fine-mesh sieve into a clean heatproof bowl. This will remove any cooked egg bits and ensure a smooth ice cream. Whisk in the sifted matcha green tea powder until fully dissolved and the mixture is a uniform green color. Stir in the vanilla extract.
Step 8: Chill the base.
- Place the bowl with the ice cream base in an ice bath to cool it down quickly. Stir occasionally. Once cooled to room temperature, cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the base to chill thoroughly.
Step 9: Churn the ice cream.
- Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the ice cream has reached a soft-serve consistency.
Step 10: Freeze the ice cream.
- Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the lid to help prevent ice crystals from forming. Freeze for at least 4 hours, or until firm.
Step 11: Serve and enjoy!
- Scoop the matcha green tea ice cream into bowls or cones and enjoy its creamy, slightly bitter, and refreshing flavor.
📊 Nutrition (Per ½ Cup)
- Calories 320
- Protein 6g
- Carbs 28g
- Caffeine ~25mg
💡 Pro Tips
✅ Vibrant color: Sift matcha to prevent clumps
✅ Scoop hack: Dip the spoon in hot water first
✅ Stronger flavor: Add ½ tsp matcha to serving bowl
🍽️ Serving Ideas
- Japanese Parfait
- Layer with red bean paste and mochi
- Affogato Style
- Pour hot espresso over the scoop
- Summer Dessert
- Serve with grilled peaches
Enjoy your delicious homemade Matcha Ice Cream!
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