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 Green Tea 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.
Is green tea ice cream good for you?
Green tea has many health benefits - it is packed with antioxidants and amino acids. However, green tea ice cream is still ice cream.
What goes with green tea ice cream?
Make this matcha treat a double by turning it into a matcha affogato. It is also delicious topped with chocolate syrup or fresh tropical fruits like pineapple and strawberry.
Equipment & matcha used to make this matcha ice cream
- 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
...or peruse all my dessert recipes here.
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
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Matcha Green Tea Ice Cream
Ingredients
- 5 large egg yolks
- ½ cup sugar
- 1 ½ cups whole milk
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 tablespoon culinary grade matcha powder
- 1 ½ 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.
Video
Notes
Nutrition
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.
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!
Hi there, question concerning step 6 Remove from heat. Sift and whisk or blend the matcha into the mixture. Add the cream. Chill in the refrigerator overnight.
Do I just drop cream on top or do I have to mix it together ? Sounds like a silly question but I never done ice cream and I just received my kitchenaid... Thank you !
Hi Mark! Great question... yes, you can stir it so it's mixed in. Can't wait to hear what you think!
It was my first try, but I wanted to do a small batch only. I used 3 egg yolks and I halved all the rest but added a tadbit more matcha powder because I love the flavour and it turned out so well ! I churned the ice cream for 19 minutes exactly. I used a thermometer to reach 170 and even when I had turned off my induction cooktop it went up to 180-185 so I was a bit worried but it turned out amazing ! I am bookmarking this page for future reference and can't wait to surprise guests with my very own homemade matcha ice cream. Worry not, I'll happily share your link ! Thank you !
Thanks for sharing, Mark... you are so welcome! It's also nice to hear that the recipe works as a small batch... I've never tried it that way. Thanks again... I'm so glad to hear you liked it 🙂
Can i use magmix processor insteas of ice cream maker
Unfortunately, you need something similar to an ice cream maker for this recipe or it will form ice crystals during the cooling process.
I’m making my first batch now and can’t wait to try it. Thank you for publishing this recipe! One question: I note the entire recipe makes 8 servings but am not sure how much that is or how much each individual serving consists of, for example, is each serving 1/3 cup?
Would be grateful for advice since we have a few family members on strict diets and they’d like to not overdo it on the portion size.
Thanks!!
Great question, Dana! One serving is 1/2 cup. Enjoy!
Hi Candice
Can I substitute whole Milk with half and half ?! I just have a half and half I wanted to use 😂
Thank you!
Hi Jessica. Although I have never tried it myself, it should work! You can use half-and-half instead of both the milk and the heavy cream. Let me know how it goes!
How long can you keep it in the freezer for?
Hi Lucy,
When it comes to homemade ice cream, the fresher, the better. Two weeks is the general rule of thumb. It tends to get harder if it stays in there longer.
Hope this helps!