There’s something almost magical about matcha ice cream—the way that vibrant green powder transforms into a silky, dreamy dessert that dances between earthy and sweet. I still remember the first time I tried it in a tiny Kyoto tea house, the flavor so alive it practically hummed on my tongue.
This isn’t just any ice cream. It’s a scoopable tribute to centuries of Japanese tea tradition, where ceremonial-grade matcha meets rich dairy in a frozen embrace. Store-bought versions can’t compete—they’re either too sweet, too chalky, or worse, that weird artificial green that looks like it belongs in a cartoon. But when you make it at home? You control the script. More matcha intensity? Done. Less sugar to let those grassy notes shine? Absolutely.
Perfect for when you want to impress guests with something unexpected, or just treat yourself after a long day. Pro tip: serve it alongside a warm chocolate brownie and watch how the bitter matcha cuts through the sweetness like a culinary yin-yang.
Why This Recipe Works
- Quality matters—skip the grocery store matcha and splurge on ceremonial-grade. Your taste buds will thank you.
- No ice cream maker? No problem. I’ve included a foolproof no-churn method that’s just as creamy.
- Balance is everything. Matcha has natural bitterness—adjust the sugar to your preference, but don’t mute its character entirely.
Essential Ingredients & Tools
Ingredients for the Ice Cream Base
- 2 cups heavy cream (35% fat) – This is the backbone of richness. Skimp here, and you’ll regret it. For a lighter version, you can use half-and-half, but expect a less luxurious texture.
- 1 cup whole milk – Adds just enough lightness so it doesn’t feel like you’re eating frozen butter. Almond or oat milk works for dairy-free, but the result will be thinner.
- ¾ cup granulated sugar – Not just for sweetness—it keeps the ice cream scoopable straight from the freezer. Honey or maple syrup can substitute, but reduce by 2 tbsp to avoid overpowering the matcha.
- 2 tbsp high-quality ceremonial-grade matcha powder – The star. Cheap matcha tastes like lawn clippings. Don’t do it. If you must use culinary-grade, sift it twice to minimize graininess.
- 1 tsp vanilla extract – A whisper of warmth that rounds out the matcha without stealing the show. Vanilla bean paste works too for flecks of real bean.
- ¼ tsp salt – The unsung hero that makes every other flavor pop. Use flaky sea salt for a subtle crunch if you’re feeling fancy.
Tools You’ll Need
- Ice cream maker – Worth the investment if you’re serious about frozen desserts. No machine? See the no-churn method below—all you need is a hand mixer.
- Fine-mesh sieve – Because nobody wants gritty matcha lumps ruining the smooth vibe. A tea strainer works in a pinch.
- Whisk – A bamboo one is ideal for matcha, but any whisk will do. Even a fork can work if you’re determined.
- Airtight container – Essential unless you enjoy freezer-burned ice cream (hint: you don’t). A loaf pan wrapped tightly in plastic works too.
Serves: 6 | Prep: 15 min | Cook: 0 min (churning: 25–30 min) | Total: 4+ hrs (including freezing)
How to Make Matcha Ice Cream
1. Dissolve the Matcha
Think of this like making matcha’s first introduction to the party. Whisk the 2 tbsp high-quality ceremonial-grade matcha powder with 2 tbsp warm milk until it’s a smooth, clump-free paste. If you’ve ever had matcha that tasted like you were licking a chalkboard, it’s because this step was skipped. Pro tip: Use water just under boiling (about 175°F) if your matcha is stubborn—it “blooms” better.
2. Build the Base
In a saucepan, gently heat the 1 cup whole milk, 2 cups heavy cream, ¾ cup granulated sugar, and ¼ tsp salt over medium-low heat (160–180°F). Stir until the sugar dissolves—about 3 minutes. Don’t let it boil unless you want scrambled eggs (and not in a good way). A candy thermometer helps, but if you don’t have one, steam should rise but no bubbles should break the surface.
3. Bring It All Together
Off the heat, whisk in the matcha paste and 1 tsp vanilla extract. Then, strain it through a sieve because even the best whisking can leave behind stubborn clumps. This step is non-negotiable for silkiness—skip it, and you risk gritty spots.
4. Chill Out
Cover the bowl with plastic wrap pressed right onto the surface (prevents that weird skin from forming) and refrigerate for at least 4 hours. Overnight is even better—it’s like marinating flavors. The colder the base, the creamier the churn.
5. Churn Time
Pour into your ice cream maker and let it work its magic for 25–30 minutes. You’re looking for soft-serve consistency—thick enough to mound on a spoon but still slightly fluid. Over-churning turns it into fluffy foam, and nobody wants that.
6. Freeze to Perfection
Transfer to an airtight container, smooth the top, and freeze for 4+ hours. For the best texture, let it sit at room temp for 5–10 minutes before scooping.
Pro Technique
No-Churn Method
No machine? No sweat. Whip 2 cups of chilled heavy cream to stiff peaks, then fold in 1 can of sweetened condensed milk and the matcha mixture. Freeze in a loaf pan, stirring every 30 minutes for the first 2 hours to break up ice crystals. It’s like giving your ice cream a little wake-up call so it stays creamy.
Matcha Intensity Hack
For a deeper flavor without bitterness, bloom the 2 tbsp high-quality ceremonial-grade matcha powder in a tablespoon of hot water first. Want that Instagram-worthy green? Add ½ tsp spirulina powder—it’s flavorless but boosts color like magic.
Chef’s Wisdom
Matcha Quality is Non-Negotiable
Ceremonial-grade (look for Uji or Nishio) is the way to go. If your ice cream tastes too bitter, swirl in some white chocolate ganache or drizzle with acacia honey before freezing. For crunch, add toasted rice crackers during the last churn—trust me, it’s a game-changer.
Serving Temp Matters
Too cold and it’s a rock; too warm and it’s soup. Aim for slightly softened (around 15°F). If it freezes solid, pulse it in a food processor to bring it back to life.
Storage & Freshness Guide
Keep It Fresh
Store in a straight-sided container with parchment pressed on top. Good for 2 weeks at 0°F.
Reviving Hardened Ice Cream
If it turns into a brick, let it sit in the fridge for 20 minutes or microwave in 5-second bursts.
No-Crystal Trick
For no-churn versions, add 1 tbsp vodka or corn syrup to the base—they lower the freezing point for smoother texture.
Nutrition Profile
| Nutrient | Amount per serving (½ cup) |
|---|---|
| Calories | 290 |
| Fat | 20g |
| Protein | 3g |
| Carbs | 25g |
| Fiber | 0.5g |
Ingredient Variations and Their Impact
Coconut Milk Matcha
Swap dairy for full-fat coconut milk + 1 tbsp coconut oil. Top with toasted coconut for crunch.
Ube-Matcha Swirl
Blend 1 tsp ube powder into half the base for a purple-green marbled effect.
Egg Custard Base
Whisk 3 egg yolks into the warm milk for extra richness. Infuse with orange zest for a citrus twist.
Mochi Mix-In
Fold in ½ cup diced mochi for chewy contrast.
Black Sesame Swirl
Layer with a paste of black sesame powder + honey. Garnish with sesame brittle.
Perfect Pairings
Complementary Dishes
- Miso-Glazed Eggplant: The umami depth of miso mirrors matcha’s savory notes, while the eggplant’s silky texture contrasts with the ice cream’s chill. Serve warm for temperature play.
- Grilled White Peach: The fruit’s caramelized sweetness and smoky edges balance matcha’s bitterness. Drizzle with yuzu honey for acidity.
Drinks
- Hojicha Latte: Roasted green tea’s toasty flavor creates a warm-cold duality. The latte’s milkiness echoes the ice cream’s creaminess.
- Sparkling Yuzu Soda: The citrusy fizz cuts through the richness, cleansing the palate between bites.
Something Sweet
- Matcha Mochi: Double down on the tea flavor with these chewy, pillowy bites. Dust with kinako (soybean flour) for nuttiness.
- Red Bean Soup (Zenzai): The sweetened adzuki beans’ earthy sweetness pairs classically with matcha. Serve warm or chilled.
Creamy Homemade Matcha Ice Cream
Learn how to make silky, vibrant Matcha Ice Cream at home with my easy recipe. Perfectly balanced, rich, and better than store-bought. Get the recipe now!
Ingredients
For the Ice Cream Base
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2 cups heavy cream (35% fat)
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1 cup whole milk
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¾ cup granulated sugar
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2 tbsp high-quality ceremonial-grade matcha powder
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1 tsp vanilla extract
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¼ tsp salt
Instructions
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Whisk 2 tbsp high-quality ceremonial-grade matcha powder with 2 tbsp warm milk until smooth.01
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Heat 1 cup whole milk, 2 cups heavy cream, ¾ cup granulated sugar, and ¼ tsp salt over medium-low until sugar dissolves (3 minutes).02
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Off heat, whisk in matcha paste and 1 tsp vanilla extract. Strain through a fine-mesh sieve.03
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Chill covered for 4+ hours.04
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Churn in ice cream maker for 25–30 minutes until soft-serve consistency.05
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Freeze in airtight container for 4+ hours before serving.06
