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Matcha Green Tea Ice Cream

Maria G. Brooks
This Matcha Green Tea Ice Cream is a luxurious, creamy dessert made with high-quality matcha powder, whole milk, and heavy cream.
It’s a perfect balance of earthy matcha flavor and smooth, rich ice cream texture.
Whether you're a matcha enthusiast or just looking for a unique dessert, this homemade ice cream delivers a refreshing and sophisticated treat.
It’s easy to make with simple ingredients and will leave you wanting more with every spoonful.
Nutrition Facts (Per Serving)
Calories: 300 kcal, Fat: 22g, Saturated Fat: 13g, Cholesterol: 160mg, Sodium: 30mg, Carbohydrates:, 26g, Sugar: 23g, Protein: 3g, Fiber: 0g, Vitamin A: 15% DV, Calcium: 6% DV Iron: 2% DV
Estimated based on one serving (assuming 6 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Japanese
Servings 6 servings
Calories 300 kcal

Equipment

  • Ice Cream Maker – 1
  • Medium Saucepan – 1
  • Mixing Bowls – 2
  • Whisk (1)
  • Wooden Spoon or Silicone Spatula – 1
  • Airtight Container – 1

Ingredients
  

  • 2 cups 480 ml Heavy Cream
  • 1 cup 240 ml Whole Milk
  • 1 cup 200 g Granulated Sugar
  • 4 Large Egg Yolks
  • 2 tbsp Matcha Green Tea Powder
  • 1 tsp Vanilla Extract

Instructions
 

Dissolve the Matcha

  • In a small bowl, whisk the matcha powder with a small amount of warm milk until smooth and dissolved. Set aside.

Prepare the Custard Base

  • In a medium saucepan, combine the heavy cream, whole milk, and sugar.
    Heat over medium heat, stirring frequently, until the mixture is steaming (but not boiling).

Temper the Eggs

  • In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly.
    Gradually pour the rest of the milk mixture into the yolks while whisking.

Cook the Custard

  • Return the mixture to the saucepan.
    Stir over low heat constantly until the custard thickens enough to coat the back of a spoon.

Add Matcha and Vanilla

  • Remove the custard from the heat and stir in the dissolved matcha mixture and vanilla extract until fully incorporated.

Chill the Mixture

  • Allow the custard to cool to room temperature.
    Once cooled, cover and refrigerate for at least 4 hours or overnight.

Churn the Ice Cream

  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (about 20-25 minutes).

Freeze to Firm

  • Transfer the churned ice cream into an airtight container and freeze for an additional 3-4 hours to firm up.

Notes

  • Matcha Quality: To get the best results, always use high-quality matcha powder, preferably ceremonial grade, for a rich flavor and vibrant green color.
  • Adjust Sweetness: If you like your ice cream sweeter, feel free to add a little extra sugar to your custard mixture.
  • Alternative Milk: If you need a dairy-free option, you can replace the whole milk and heavy cream with coconut milk or almond milk. Keep in mind that the texture may change slightly.
  • No Ice Cream Maker?: No problem! Pour the chilled custard mixture into a shallow container and freeze it. Stir every 30 minutes for the first few hours to break up any ice crystals until it becomes firm and creamy.
  • Storage: Store the ice cream in an airtight container to keep it fresh. It will last for about 1-2 weeks in the freezer.
Keyword Matcha Green Tea Ice Cream