This matcha green tea ice cream recipe is so easy to make whether you have an ice cream maker or not. The ice cream has a very creamy texture and heavenly delicious green tea flavor with a touch of vanilla.
Why you should try this ice cream recipe
Unique and delicious flavor - Matcha green tea ice cream has a unique and delicious flavor that's unlike any other ice cream. The subtle bitterness of the matcha pairs perfectly with the sweetness of the ice cream, creating a balanced and flavorful dessert. If you’re a big matcha fan, you should also try this Matcha cake and these easy-to-make Matcha cookies.
Easy to customize - Matcha green tea ice cream is also incredibly easy to customize to your taste. You can adjust the sweetness level or even add in other flavors, such as chocolate chips or chopped nuts, to make it your unique creation.
No special equipment required - While an ice cream maker can make the process of making green tea matcha ice cream easier, it's not necessary. With just a few simple steps and a hand mixer, you can create a delicious batch of ice cream without any special equipment.
Ingredients you will need
Matcha powder – I use Japanese ceremonial grade matcha but premium grade green tea powder will also work in this recipe. You can also use culinary grade matcha, but the color will be yellowish and the taste can be a bit more bitter.
Egg yolks – This ice cream is a custard-based one. Egg yolks make ice cream more creamy and rich in flavor. And if you don’t know what to do with your egg whites leftovers, check out my Mini pavlova recipe and Meringue cookies.
Milk – Use whole milk to create matcha custard for the ice cream.
Sugar – I use powdered sugar to ensure that it will completely dissolve in the mixture. Alternatively, you can use white granulated sugar or caster sugar.
Salt and vanilla extract – Vanilla is optional and you can skip it if you want pure green tea flavor in your ice cream, but salt is a must-to-add ingredient. It balances the flavors and makes ice cream taste sweeter even with a moderate amount of sugar.
Heavy cream – You will need a very cold heavy whipping cream.
Use high-quality matcha powder to get the best flavor and color in your matcha green tea ice cream. If you’re after flavor and bright green color, you want to use ceremonial grade or premium grade matcha powder.
Be patient when heating the mixture. When heating the milk and egg yolk mixture, it's important to do so slowly and not let it come to a boil. This will prevent the mixture from curdling and ruining the flavor of the ice cream.
Strain the mixture before churning to ensure a smooth and creamy texture in your matcha green tea ice cream. Strain the mixture through a strainer before churning. This will remove any lumps or clumps that may have formed during the heating process.
Don't over-churn the ice cream. Over-churning the ice cream can lead to a grainy or icy texture. Follow the manufacturer's instructions for churning and stop when the ice cream is thick and creamy.
Freeze the ice cream properly. After churning the ice cream, transfer it to an airtight container and place it in the freezer for at least 2 hours, or until it has hardened. Make sure to store the ice cream away from any strong-smelling foods to prevent it from picking up unwanted flavors.
How to make green tea ice cream in an ice cream maker
1. In a saucepan, combine egg yolks, sugar, salt, vanilla extract, and matcha powder.
2. Add the milk and heat over medium to medium-low heat stirring continuously until the mixture thickens and will leave a thick film on the back of the spoon.
3. When done, set aside to cool down to room temperature.
4. Whip the heavy cream to stiff peaks.
5. Add the egg mixture to the whipped cream and whisk until homogeneous in consistency.
6. Pour the mixture into your ice cream maker and churn it according to the manufacturer’s instructions. Then, transfer the soft ice cream to an air-tight container, close it tightly, and refrigerate further until the ice cream is at desired consistency.
How to make no-churn matcha ice cream
1. Whisk together the egg yolk matcha custard with whipped cream.
2. Transfer the mixture to an air-tight container and freeze.
3. After one hour, take the container out, open it, and mix the mixture with a rubber spatula or a spoon to break ice crystals. Close it and freeze it again. Repeat 2-3 times. Then, you can freeze the ice cream until it reaches desired consistency. It will be very creamy and smooth, like after churning.
Serving and Pairing Ideas for Matcha Green Tea Ice Cream
Serve your creamy ice cream on top of a warm slice of chocolate cake or a Fudgy brownies for a delicious contrast of flavors and textures.
Drizzle honey or Salted caramel sauce over your homemade green tea ice cream for a sweet and decadent treat.
Pair matcha ice cream with fresh fruit or freeze-dried berries, such as strawberries or raspberries, for a refreshing dessert.
Sprinkle crushed walnuts, pecans, pistachios, or any nut of your choice to add a crunchy texture to our creamy ice cream.
Sure, you can! It will take a few more minutes to cook the egg yolk and milk mixture and the freezing time may be a bit longer.
Stored in an air-tight container, homemade ice cream can be frozen for 1-2 weeks. After that, you may notice that the texture becomes grainy from ice crystals that will form over time.
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Matcha green tea ice cream
- Digital kitchen scale
- Hand mixer
- Mixing bowl
- 8" by 5" (20cm by 13cm) loaf pan or similar size air-tight container
- 3 egg yolks of large eggs
- 110 g powdered sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract optional
- 1 tablespoon matcha powder
- 75 ml whole milk
- 400 ml heavy cream
- In a saucepan, combine egg yolks, sugar, salt, vanilla extract, and matcha powder.
- Add the milk and heat over medium to medium-low heat stirring continuously until the mixture thickens and will leave a thick film on the back of the spoon. Do not let the mixture boil by controlling the heat.
- When done, set aside to cool down to room temperature.
- Whip the heavy cream to stiff peaks.
- Add the egg mixture to the whipped cream and whisk until homogeneous in consistency.
- Pour the mixture into your ice cream maker and churn it according to the manufacturer's instructions. Then, transfer the soft ice cream to a container, close it tightly, and refrigerate further until the ice cream is at desired consistency.
- To make no-churn ice cream, transfer the whipped cream and egg yolk mixture into an air-tight container or in a container and close it with plastic wrap, and place it in the freezer. I use a loaf pan and plastic wrap.
- After one hour, take the container out, open it, and mix the mixture with a rubber spatula or a spoon. Then, close it and freeze it again. Repeat 2-3 times. Then, you can freeze the ice cream until desired consistency.