Green Tea Ice Cream Matcha Ice Cream Recipe

I absolutely love this matcha ice cream recipe because it combines the creamy richness of homemade ice cream with the earthy, sophisticated flavor of matcha, making it both indulgent and refreshingly unique. Plus, there’s something so satisfying and zen about the process of whisking and simmering—it feels like a delicious little escape from the hustle and bustle.

I adore crafting a sinful, smoothly textured, and creamy Green Tea Ice Cream using fresh components. Three-quarters of a cup of granulated sugar, 1 cup of whole milk, and 2 cups of heavy cream create this dessert’s rich texture.

The star ingredient—1 tablespoon of matcha green tea powder—gives the dish a unique flavor profile that is clean and bright. When you taste it, your mouth understands that this is not your average green ice cream; it’s something special.

A sprinkle of salt wakes up the flavor, and four large egg yolks deepen the richness and creaminess.

Ingredients

Whole Milk: Delivers a creamy texture, and it’s abundant in protein and calcium.

If you want a creamy, luscious sauce, add heavy cream.

Sugar, in its crystalline form, alters the flavor profile of the matcha ice cream.

From a gustatory standpoint, it sweetens the ice cream, making it more palatable.

But it does something else, too, that is less obvious yet equally important: it balances the matcha.

Powdered Matcha Green Tea: Provides a vivid hue, is packed with antioxidants, and lends a distinct umami flavor.

Yolks: Augment richness, supply creaminess, give a smooth, silky base.

Ingredient Quantities

• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1 tablespoon matcha green tea powder
• Pinch of salt
• 4 large egg yolks

Instructions

1. A medium saucepan requires the following ingredients: whole milk, heavy cream, and half the granulated sugar. These items are combined and warmed over a medium heat until they achieve just the right amount of bubbling, some may even call it simmering. The important part to remember is this: it’s necessary to stir occasionally while warming so that the sugars and other ingredients combine into a cohesive mixture.

2. Take the saucepan off the heat and incorporate the matcha green tea powder, along with a pinch of salt, using a whisk until they are completely dissolved.

3. In another bowl, vigorously whisk the egg yolks and the other half of the sugar until they are light and slightly thickened.

4. Slowly add approximately one cup of the warm milk mixture to the egg yolks, all while whisking continuously to ensure the eggs are tempered and won’t scramble.

5. The egg yolk mixture should be poured back into the saucepan with the remaining milk and cream in a slow and steady manner. Whisking continuously is essential during this operation.

6. Put the saucepan back on medium-low heat. Use a wooden spoon or spatula to stir the contents constantly. You want to heat the mixture gently, bringing it to a thickened state where it will coat the back of a spoon. Aim for around 170°F (77°C).

7. Take the custard off the heat and pass it through a fine-mesh sieve into a clean bowl to make certain it’s smooth and free of any lumps.

8. Chill the mixture in the refrigerator for a minimum of 4 hours or overnight after it has cooled to room temperature.

9. After the custard has cooled, pour it into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches the soft-serve stage.

10. Put the churned ice cream into a container with a tight-fitting lid. Smooth the top of the ice cream so that there is as little air as possible between the ice cream and the lid. Freeze the ice cream for at least 2 hours before serving.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Wooden spoon or spatula
4. Medium mixing bowl
5. Fine-mesh sieve
6. Ice cream maker
7. Cooking thermometer (optional for checking temperature)
8. Container with a tight-fitting lid for storing ice cream

FAQ

• What is matcha green tea powder?Powdered green tea, made from shade-grown tea leaves that have been finely milled, is what matcha is. What sets matcha apart from other kinds of green tea is its color and concentration. When mixed up, matcha has a vibrant green hue that is almost luminescent. This pay-off in color comes from the high chlorophyll content, but it also owes something to the fact that the ratio of leaf-to-liquid when using matcha is much greater than with other brewed teas.
• Can I substitute the whole milk or heavy cream?Whole milk can be replaced with lower-fat milk, though it may affect creaminess. For heavy cream, use coconut cream or a combination of half-and-half and extra egg yolks for a rich texture.
• Is it necessary to use egg yolks in the recipe?This recipe’s smooth, custardy texture hinges on the egg yolks. Their thickening power and creamy richness keep the mixture from curdling and give it an almost silky quality.
• How do I prevent the matcha from clumping?To avoid having clumps of matcha in your matcha latte, you can sift the matcha powder into the milk mixture, then whisk it as if your life depended on it. Or you could do what I do and make the matcha paste first with a couple of tablespoons of the warm milk until I get a smooth consistency before adding it to the rest of the ingredients.
• Can this recipe be made in an ice cream maker?This ice cream recipe is a perfect match for the ice cream maker. When preparing it, you first make the custard base. Next, you cool it completely and then churn it in your ice cream maker. Follow the directions that come with the appliance. Otherwise, use a standard churn time of 20 to 25 minutes, and aim for a not-quite-fluffy, creamy texture akin to soft serve when you stop the machine.
• How long will the ice cream last in the freezer?Matcha ice cream made at home can be kept in the freezer in an airtight container for as long as 2 weeks. To serve, the ice cream is better if allowed to soften a few minutes at room temperature, so that it can attain the best texture possible.
• Is there a way to enhance the matcha flavor?To achieve a bolder matcha taste, you can bump the amount of matcha powder up to 1.5 tablespoons, or you can add a few drops of vanilla extract. The extract won’t ramp up the matcha flavor on its own, but it will enhance the matcha flavor and make it seem bolder when tasted alongside matcha made without the vanilla.

Substitutions and Variations

1 cup of whole milk
1 cup milk made from almonds
1 cup soy milk
Cream, heavy, 2 cups
2 cups coconut cream
Cashew cream, 2 cups
3/4 cup white sugar
3/4 cup of honey
¾ cup agave syrup
1 tablespoon of green tea powder from the Camellia sinensis plant
1 tablespoon of green tea extract
1 tablespoon hojicha powder

Pro Tips

1. Use Quality Matcha Choose high-quality matcha powder for a more vibrant color and authentic flavor. Sift the matcha before incorporating it to prevent clumping and ensure a smooth mixture.

2. Chill Your Equipment Before churning, place your ice cream maker bowl in the freezer for at least 24 hours if it’s the type that requires pre-freezing. This helps achieve the best texture.

3. Whisk Consistently When adding the warm milk mixture to the egg yolks, make sure to whisk vigorously and continuously to fully incorporate and prevent the eggs from scrambling.

4. Monitor the Temperature Use a kitchen thermometer to precisely monitor the custard temperature while thickening. This ensures it’s heated adequately without overcooking, which could lead to curdling.

5. Optimal Freezing After churning, transfer the ice cream into a pre-chilled container to speed up the freezing process and maintain a smooth texture. Cover the surface with parchment paper or plastic wrap before sealing to minimize ice crystals.