This rich and creamy matcha ice cream (green tea ice cream) is one of my favorite ways to enjoy matcha. It’s a slightly bitter, yet perfectly sweet Japanese-inspired treat for any occasion. It’s easy to make at home, and you only need five ingredients!
It’s no secret that I love making ice cream at home . This time, I’m sharing a homemade version of matcha ice cream, a popular Japanese treat. It’s rich and earthy, with a signature green tea bitterness balanced by just the right amount of sweetness. Using simple ingredients and an easy method, this creamy, dreamy matcha ice cream is surprisingly straightforward to make at home—and incredibly rewarding.
What type of matcha to buy?
Matcha is a finely ground green tea powder made from young tea leaves grown in the shade, which increases their chlorophyll and gives matcha its vibrant green color. Its flavor is earthy and vegetal with a pleasant bitterness and subtle sweetness, and it’s widely used in Japan in teas, desserts, and even savory dishes.
There are two main types of matcha: ceremonial grade and culinary grade. Ceremonial grade is brighter green, more delicate in flavor, and typically used for tea, while culinary grade has a slightly duller color and stronger taste, making it a great choice for matcha ice cream.
Two more matcha recipes you might want to try next are my chia matcha pudding and my bright green matcha cookies with white chocolate chips .
Ideas for serving matcha ice cream
Matcha ice cream is the perfect dessert or treat on a warm day. It’s delicious on its own, in a waffle cone or bowl, or with one of our favorite toppings. Above, you see dark chocolate shavings, coconut, white chocolate chips, and pistachios. But the fun doesn’t stop there.
- Cacao nibs
- Oreo cookie crumbles
- Sliced strawberries
- Black pepper
- Sprinkles!
Matcha Ice Cream Recipe
- Pin
Ingredients
- ▢ 1 ½ cup milk
- ▢ ¾ cup granulated sugar
- ▢ 3 large egg yolks
- ▢ 5 teaspoons matcha powder
- ▢ 1 ½ cups heavy cream
Instructions
- Whisk the milk, sugar, and egg yolks in a medium-sized pot over medium heat. Continue whisking occasionally until the milk is steaming and has reached 165 degrees Fahrenheit. Remove the pot from the heat. 1 ½ cup milk, ¾ cup granulated sugar, 3 large egg yolks
- Put the matcha powder into a small bowl and add a few tablespoons of the hot milk. Whisk well then add milk until it becomes a thin paste. 5 teaspoons matcha powder
- Whisk the matcha paste into the hot milk then strain through a fine-mesh sieve into a large bowl.
- Whisk in the whipping cream then chill the ice cream base in your fridge until completely cold. 1 ½ cups heavy cream
- Once the ice cream is cold, churn it in your ice cream maker according to the manufacturer’s directions.
- Transfer the ice cream to a freezer-proof container and freeze it for at least 2 hours. Homemade ice cream will keep well for about 2 weeks in the freezer.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Matcha Ice Cream Recipe
Ingredients
- 1 ½ cup milk
- ¾ cup granulated sugar
- 3 large egg yolks
- 5 teaspoons matcha powder
- 1 ½ cups heavy cream
Instructions
- Whisk the milk, sugar, and egg yolks in a medium-sized pot over medium heat. Continue whisking occasionally until the milk is steaming and has reached 165 degrees Fahrenheit. Remove the pot from the heat. 1 ½ cup milk, ¾ cup granulated sugar, 3 large egg yolks
- Put the matcha powder into a small bowl and add a few tablespoons of the hot milk. Whisk well then add milk until it becomes a thin paste. 5 teaspoons matcha powder
- Whisk the matcha paste into the hot milk then strain through a fine-mesh sieve into a large bowl.
- Whisk in the whipping cream then chill the ice cream base in your fridge until completely cold. 1 ½ cups heavy cream
- Once the ice cream is cold, churn it in your ice cream maker according to the manufacturer’s directions.
- Transfer the ice cream to a freezer-proof container and freeze it for at least 2 hours. Homemade ice cream will keep well for about 2 weeks in the freezer.
