There’s something magical about matcha soft serve—the way its vibrant green hue promises earthy depth, while its velvety texture delivers pure, creamy bliss. This isn’t just ice cream; it’s a whisper of Japanese tea ceremonies and sun-dappled Kyoto afternoons, all swirled into a single, luscious spoonful. No churner? No problem. This recipe is all about simplicity, letting the matcha shine without fuss.
Why This Recipe Works
- Instant gratification: From bowl to freezer in under 20 minutes—no patience required.
- A health halo (with indulgence intact): Antioxidants? Check. Gentle caffeine lift? Absolutely. Guilt-free pleasure? You bet.
- Endlessly adaptable: Dairy-free, vegan, or extra-decadent—it bends to your cravings.
Essential Ingredients & Tools
Ingredients for the Matcha Soft Serve Base
- 2 cups heavy cream (creates a rich, smooth texture; coconut cream can substitute for a vegan version)
- 1 cup whole milk (balances richness; almond or oat milk work for dairy-free)
- 3 tbsp high-quality matcha powder (provides vibrant color and earthy flavor; culinary-grade works but may taste bitter)
- ½ cup granulated sugar (adjust to taste; honey or maple syrup can replace for a refined sugar-free option)
- 1 tsp vanilla extract (enhances depth; optional but recommended)
- 1 pinch of salt (heightens flavor contrast)
Tools You’ll Need
- Blender or hand mixer (ensures a smooth, lump-free mixture; a whisk and elbow grease can work in a pinch)
- Fine-mesh sieve (removes matcha clumps for silky texture; a tea strainer works as a substitute)
- Freezer-safe container (shallow works best for quick freezing; a loaf pan or baking dish will do)
- Whisk (helps dissolve matcha evenly)
How to Make Matcha Soft Serve
- Whisk the dry team: In a medium bowl, whisk together the 3 tbsp matcha powder, ½ cup granulated sugar, and 1 pinch of salt. This step ensures the matcha disperses evenly without clumping, which is critical for a smooth texture. Pro tip: Sift the matcha first if it’s prone to clumping—this avoids gritty bits in your final dessert.
- Warm the milk gently: Heat the 1 cup whole milk in a saucepan over low heat until just warm to the touch (about 110°F/43°C). Avoid boiling, as high heat can scorch the matcha, making it bitter. Warming the milk helps the sugar dissolve fully and melds the flavors.
- Blend with purpose: Pour the warm milk into a blender, then add the matcha-sugar mixture. Blend on medium speed for 30 seconds until the matcha is fully dissolved and the liquid turns a vibrant green. Scrape down the sides if needed to incorporate any stubborn powder.
- Creamy crescendo: With the blender running on low, slowly drizzle in the 2 cups cold heavy cream and 1 tsp vanilla extract. This gradual addition prevents splashing and ensures a homogenous mixture. For extra airiness, blend for an extra 10–15 seconds after adding the cream to lightly whip it.
- Strain and conquer: Pour the mixture through a fine-mesh sieve into a shallow, freezer-safe container. Straining catches any undissolved matcha or sugar granules for a silky texture. Freeze for 4 hours, stirring once halfway through to break up ice crystals. Critical: Don’t skip the stir—it’s key for a creamy, scoopable consistency.
- Serve with flair: Let the soft serve sit at room temperature for 5 minutes before scooping to soften slightly. Serve in bowls or cones, and dust with extra matcha powder for a bold visual and flavor boost.
Pro Technique
Cold Infusion Method
For matcha purists: Skip heating the milk entirely. Instead, blend the 3 tbsp matcha with 2 tbsp cold water or milk first to form a smooth paste (this is called cold infusion). Then add the remaining cold liquids. This method preserves matcha’s delicate grassy notes but requires extra blending time—about 1 full minute—to fully dissolve the sugar.
Double-Strain Secret
After blending, pass the mixture through a sieve twice: once to remove matcha clumps, and again after freezing for 2 hours to break up ice crystals. This yields a texture closer to professionally churned soft serve. For ultra-smooth results, use a chinois strainer if available.
Chef’s Wisdom
Grade Matters
Ceremonial-grade matcha (the $20+ per 30g stuff) has a sweeter, more nuanced profile than culinary-grade, which is sharper and often bitter. If using culinary matcha, reduce the powder to 2 tbsp and add ½ tsp corn syrup to round out the edges. Always taste the unfrozen base—matcha’s intensity varies wildly by brand.
Dairy-Free Hacks
For vegan versions, coconut cream mimics richness but adds a tropical note. Neutralize this with ½ tsp almond extract or use cashew cream for a cleaner taste. If using nut milks, opt for barista blends—they’re formulated to resist curdling and have a creamier mouthfeel.
Storage & Freshness Guide
Storage Smarts
Store in a glass or stainless steel container with a tight-fitting lid. Plastic can absorb odors over time. Press a piece of parchment paper directly onto the surface before sealing to prevent freezer burn.
Revival Tactics
If the texture becomes too hard, let it thaw for 10 minutes, then pulse in a blender for 15 seconds with 1 tbsp milk. Avoid refreezing more than once, as ice crystals will multiply, turning it grainy.
Eat It Fast
Best consumed within 3 days for peak creaminess, but technically safe for 2 weeks. For longer storage, omit dairy and use stabilizers like 1 tsp guar gum to maintain texture.
Perfect Pairings
Complementary Dishes
- Black Sesame Cookies provide a nutty, toasty contrast to matcha’s vegetal notes. Their crumbly texture also offsets the soft serve’s creaminess. For a savory counterpoint, try shichimi togarashi-spiced popcorn—the heat and citrus peel brighten the richness.
Drinks
- Hojicha tea, a roasted green tea, balances matcha’s intensity with its smoky, caffeine-free profile. For something fizzy, Yuzu Soda adds citrusy acidity that cuts through the dairy.
Something Sweet
- Red bean paste (anko) is a classic pairing—its earthy sweetness mirrors matcha’s depth. For a lighter option, candied ginger offers spicy warmth and chewiness against the cool soft serve.
Matcha Soft Serve: A Creamy Dream of Japanese Elegance
Craving creamy Matcha Soft Serve? My easy, no-churn recipe delivers rich, velvety texture and authentic flavor in minutes. Get your sweet fix now!
Ingredients
Main
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2 cups heavy cream
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1 cup whole milk
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3 tbsp high-quality matcha powder
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½ cup granulated sugar
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1 tsp vanilla extract
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1 pinch salt
Instructions
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Whisk together 3 tbsp matcha powder, ½ cup granulated sugar, and 1 pinch of salt in a bowl.01
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Warm the 1 cup whole milk gently to 110°F (43°C).02
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Blend warm milk with matcha mixture until smooth.03
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Slowly add 2 cups cold heavy cream and 1 tsp vanilla extract while blending.04
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Strain mixture into a freezer-safe container.05
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Freeze for 4 hours, stirring once halfway.06
