This is the best creamy matcha green tea ice cream with easy-to-follow step-by-step instructions. This green tea delight will easily become your new favorite way to be caffeinated! The matcha flavor is light and subtle, perfectly matching this smooth-as-silk ice cream.
How to make this recipe
Want it extra scoopable and creamy?
Add 1/4 cup of heavy cream and 1 tablespoon of sugar to the recipe to make it freeze less solid and be more scoopable.
Ice Cream Maker Recommendations
The Ice cream attachment for Kitchen Aid mixer is what I use because it doesn’t require an additional appliance. If you do not have a Kitchen Aid mixer and prefer not to buy one, this is my favorite inexpensive option ice cream maker, and this is my favorite high-end ice cream maker. All three options work with gelato, ice cream, and sorbet.
Tips for Matcha Green Tea Ice Cream
- Want more matcha flavor? Add an extra teaspoon of matcha. Want to taste more vanilla flavor? Leave one teaspoon out.
- Cover the ice cream with parchment paper for a longer-lasting smooth, soft texture.
- Use culinary-grade matcha. There’s no need to waste that extra money on the ceremonial grade matcha for this recipe.
- Keep your matcha powder fresh: Make sure you store your matcha in a well-sealed container. It needs to be airtight to keep out moisture.
Make this matcha treat doubly delicious by turning it into a matcha affogato. It is also delicious topped with chocolate syrup or fresh fruit like strawberries.
More Delectable Matcha Recipes
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Not Too Sweet Matcha Green Tea Ice Cream
Print Recipe SaveIngredients
- 5 large egg yolks
- ⅓ cup sugar
- 2 cups whole milk
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 tbsp culinary grade matcha powder
- 1 ¼ cups heavy cream
Instructions
- Put the bowl of your ice cream maker in the freezer.
- Whisk the yolks and sugar together until pale yellow.
- Warm the milk and vanilla until it just lightly simmers.
- Temper the egg/sugar mixture with the milk/vanilla mixture.
- Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
- Remove from heat. Sift and whisk or blend the matcha into the mixture. Add the cream. Chill in the refrigerator overnight.
- The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes.
- Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.
The recipe is delicious and I enjoy it very much. But… it’s now sitting in the back of my freezer labeled laxative so I never eat it on a day I have to work. I beg everyone to err on the side of caution and to experiment with homemade ice cream on days where you have zero commitments.
I’m so glad you like it! I’m actually working on a dairy-free version… stay tuned!
What can I make a Taro ice cream mix Matcha ice cream? Do I use unsweetened condensed milk or heavy cream?
Thank you
Maya
I would still use heavy cream if you are following this recipe, not the condensed milk. If you give it a try, let me know how it goes!