Name: Japanese Matcha Ice Cream Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 cups Heavy cream; 1 cup Whole milk; 3 tablespoons Matcha powder; 3/4 cup Sugar; 4 Egg yolks; 1 teaspoon Vanilla extract; a pinch Salt

Method

Matcha Paste

In a small bowl, whisk the matcha powder with a few tablespoons of warm milk until it becomes a smooth, lump-free paste for better flavor distribution.

Liquid Warm

In a saucepan, heat the remaining milk and heavy cream over medium heat until it becomes warm but not boiling, stirring occasionally to prevent scorching.

Egg Base

In a separate bowl, whisk the egg yolks and sugar together until the mixture turns pale, thick, and creamy in texture.

Egg Tempering

Slowly pour the warm milk mixture into the egg yolk mixture while whisking continuously to gently temper the eggs without curdling them.

Custard Thick

Return the combined mixture to the saucepan and cook on low heat while stirring constantly until it slightly thickens into a custard base.

Green Blend

Remove from heat and stir in the prepared matcha paste, vanilla extract, and a pinch of salt until fully blended and smooth in color.

Deep Chill

Allow the mixture to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.

Churn Freeze

Churn the chilled mixture in an ice cream maker according to instructions until it becomes thick, creamy, and frozen.

A silver spoon scooping through a bowl of ultra creamy vibrant green matcha ice cream

A silver spoon scooping through a bowl of ultra creamy vibrant green matcha ice cream

Set & Serve

Transfer to a container and freeze for a few hours until firm, then serve chilled as a refreshing Japanese dessert.

A hand sifting fine green matcha powder over several scoops of matcha ice cream in a bowl

A hand sifting fine green matcha powder over several scoops of matcha ice cream in a bowl

Three scoops of matcha ice cream in a ceramic bowl served in a quiet zen Japanese cafe with sunlight streaming through a shoji screen window

Cook’s tips

Use ceremonial grade matcha for the most vibrant green color and the smoothest earthy flavor profile.

Tempering the eggs slowly is vital; if you pour the hot liquid too fast, the eggs will cook and leave lumps in your ice cream base.

For an extra traditional touch, serve your scoops with a side of sweet adzuki (red bean) paste or chewy mochi balls.

Recipe notes

Matcha Ice Cream is a smooth and creamy Japanese dessert made with high-quality green tea powder. It has a rich, earthy flavor balanced with sweetness, making it a refreshing and elegant frozen treat.

Completing a Japanese feast? Serve this matcha treat after a savory meal of Authentic Chicken Teriyaki or pair it with a light Traditional Miso Soup lunch!

Frequently asked questions

Can I make this dairy-free?

Yes, you can substitute the cream and milk with full-fat coconut milk, though it will add a slight coconut flavor to the matcha.

Why is my ice cream icy?

Icy textures usually happen if the base wasn't chilled enough before churning, or if there is too much water content in the milk used.