The best matcha green tea ice cream with step by step photo instructions and answers to all your matcha questions. This easy matcha green tea ice cream will be your new favorite way to caffeinate.
After enjoying scoop after scoop on our trip to Japan and some seriously delicious recipe testing, I am excited to offer you my fantastically wonderful matcha ice cream.
Step by step green ice cream with photos
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 using an instant read thermometer.
Remove from heat. Sift (photo 1) and whisk or blend the matcha into the mixture (photos 2). Add the cream (photo 3). 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.
Tips & Tricks for matcha green tea ice cream
- Want more matcha flavor? Add an extra teaspoon of matcha. Want it more vanilla-y? Leave one out.
- Cover the ice cream with parchment paper for a longer lasting smooth, soft texture.
- Use culinary grade matcha…no need to waste that extra money on the ceremonial grade matcha for this recipe. FYI You should only be using that top shelf matcha with water…not even lattes.
Tips for storing matcha
- Make sure you store your matcha in a well-sealed container. It needs to be air tight to keep out moisture.
- How to keep it fresh: store your sealed matcha in the refrigerator for long lasting freshness.
What does matcha taste like?
Matcha has a complex flavor that can be described as umami. With hints of sweet, grassy, creamy, and , it starts on a vegetal-like taste, and ends on a sweet note.
Does matcha ice cream have caffeine?
Yes. Matcha has antioxidants, chlorophyll, and amino acids unlike other forms of caffeine, but are about half the amount of a cup of black coffee. One quart of this matcha ice cream has 6 servings of matcha.
Equipment & matcha used to make this matcha ice cream
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- Culinary Grade Matcha
- Ice cream attachment for Kitchen Aid mixer – I like to use this ice cream maker attachment 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.
- Instant Read Thermometer
- Kitchen Aid mixer
- Ice Cream Scooper
- Freezer container for ice cream
Other ice cream recipes
- London Fog Gelato Ice Cream
- Matcha Affogato with Vanilla Date Ice Cream
- Vanilla Date Ice Cream (No sugar added)
- Dairy-Free Hojicha Coconut Ice Cream
- Hojicha Gelato
- Matcha Macaron Ice Cream Sandwiches
Other matcha recipes
- Matcha Mascarpone Cream Puffs
- Matcha Dipped Candied Oranges
- Dairy-Free Matcha Pudding
- Simple & Traditional 2-Ingredient Matcha
- Matcha Peanut Butter Cups
- Dark Chocolate Gelt with Matcha Mousse Sandwiches
- Matcha Chia Pudding
- Matcha Crème Brûlée
- Matcha Latte Bubble Tea
Matcha Ice Cream
- 5 large egg yolks
- 1/2 cup sugar
- 1 1/2 cups whole milk
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 tbsp culinary matcha
- 1 1/2 cups heavy cream
- 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.
This post was originally published in May of 2018, but was republished with new photos, step by step instructions, and tips in August of 2019.