If you’re looking for a unique and refreshing dessert that combines both creamy sweetness and a touch of earthiness, matcha green tea ice cream is the perfect choice. This Japanese-inspired dessert is not only delicious but also offers a unique flavor profile that sets it apart from traditional ice cream. Its vibrant green color and the distinct flavor of matcha make it an unforgettable treat for any occasion.
The base of matcha green tea ice cream is rich and creamy, made with a blend of heavy cream, milk, and sweetened condensed milk. The matcha powder, which is finely ground green tea leaves, is the star ingredient that imparts the ice cream with its beautiful color and earthy flavor. The matcha’s slightly bitter taste is balanced with the sweetness of the condensed milk, creating a perfect harmony of flavors.
Making this ice cream is simple and can be done without an ice cream maker. Start by whisking the matcha powder with warm milk to dissolve it smoothly, then combine it with the cream and condensed milk. The mixture is chilled before being poured into a container and frozen until firm. For extra creaminess, you can periodically stir the ice cream as it freezes, helping to create a smooth, scoopable texture.
This ice cream is an excellent dessert on its own, but it also pairs wonderfully with other sweets like red bean paste, fresh fruit, or even a drizzle of chocolate sauce. Whether you’re hosting a dinner party or just treating yourself after a long day, matcha green tea ice cream is a sophisticated and satisfying dessert option.
Its creamy texture, balanced sweetness, and distinct green tea flavor make this dessert a perfect choice for those looking to try something a little different.
Learn how to make this easy, healthy and delicious summer dessert.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks large,
- 2 tbsp matcha green tea powder
Instructions
- In a medium saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat.
- Meanwhile, in a medium bowl, whisk together the egg yolks and remaining sugar until well combined.
- Slowly pour the heated cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
- Remove from heat and whisk in the matcha green tea powder until fully incorporated.
- Pour the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or curdled bits.
- Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- Once the custard is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
I was worried about curdling the eggs, but tempering actually worked. Straining in step 6 saved me from lumps.
This is absolutely delicious! The matcha flavor is just right. I’ll definitely make this again.
I don’t really like green tea, is there an alternative flavor? Maybe chocolate?
You could try using vanilla instead of matcha, chocolate might not be the best substitute. But hey, get creative! 😄
This is legit! I added a little bit of vanilla, turned out great!
Love it! I mixed in some chocolate chips and it was a fun twist! Try it!
I found this really complicated… isn’t there an easier way to make ice cream?!
So good! I added a bit of vanilla extract too, made it even better! 🍦💚
So delicious!! My kids loved it too. They thought it was like magic ice cream!
Magic ice cream? Sounds odd… Is it really that good? 🤔
That sounds amazing! My kids would love that too! 😊
I love green tea, but 2 tbsp matcha powder felt like a lot. Next time I’d use 1.5 tbsp because it was kinda intense for me.
Matcha ice cream is life! I’m definitely making this again. Love it!
I love matcha! Can’t wait to try this recipe. Thanks for sharing!
I followed steps exactly and it thickened great… until I tried the ice cream maker. It came out more like soft gelato than scoopable ice cream, maybe I didn’t freeze long enough.
This is way more effort than I thought for ice cream. If you don’t own a machine, you’re kinda out of luck, huh.
I tried making this, but my ice cream maker broke halfway! So sad. 😢
Egg yolks intimidate me but I tried anyway. It came together! I love that the recipe reminds you to press plastic wrap onto the custard—no skin, yay.
I tried making this and it didn’t turn out. The mixture curdled, what did I do wrong?
Matcha ice cream is my weakness and this delivered. The “coat the back of the spoon” step is the key—watch it closely, don’t multitask.
Yes!! I swear that “coat the back of the spoon” moment is the whole deal. I’ve overcooked it before and it turned grainy 😅
Easy recipe! My kids loved it, although they prefer chocolate. Still, great for adults!
Looks fancy, but I don’t even know what matcha is. Anyone can explain?
I thought matcha was just a fancy name for regular green tea? Do you really need it for this ice cream to taste good? 🤔
Matcha is powdered green tea that’s really popular in Japan! It has a nice earthy flavor and a lot of health benefits too. You should definitely give it a try!
Matcha in ice cream? No thanks. You guys are crazy. Just stick to vanilla and chocolate, that’s real ice cream.
Yum! But why do we need to strain it? Seems pointless to me.