Matcha Ice Cream Recipe
If you adore the vibrant, earthy flavor of Japanese green tea, you are going to absolutely fall in love with this Matcha Ice Cream Recipe. It’s creamy, richly indulgent, and perfectly balanced with just the right touch of sweetness from both sugar and honey. Whether you have an ice cream maker or prefer the no-churn method, this recipe delivers a smooth, luscious texture that beautifully showcases the unique umami notes of matcha. Trust me, there is something truly special about the way homemade matcha ice cream melts on your tongue, leaving behind that fresh, grassy hint that keeps you coming back for more.
Ingredients You’ll Need
The beauty of this Matcha Ice Cream Recipe lies in its simplicity. Each ingredient plays a key role, whether it’s creating the luxuriously creamy base or enhancing the complex matcha flavor and beautiful green hue. You won’t need anything fancy, just quality staples combined thoughtfully.
- Heavy whipping cream (2 cups): This provides the rich, creamy foundation that makes every scoop smooth and indulgent.
- Whole milk (1 cup): Adds a lighter dairy note and helps balance the fat content for the perfect mouthfeel.
- Granulated sugar (3/4 cup): Sweetens the ice cream and helps achieve a smooth texture.
- Honey (1 tablespoon): Optional but highly recommended to boost the matcha’s natural umami and prevent crystallization.
- Matcha powder (2 tablespoons): The star ingredient that gives this ice cream its signature vibrant flavor and stunning green color.
- Salt (pinch): Enhances all the flavors by balancing sweetness and deepening the matcha notes.
- Vanilla extract (1 teaspoon): Adds a subtle warmth and rounds out the flavor profile beautifully.
- Large egg yolks (4): Key for creating a rich custard base that is silky and holds the ice cream together beautifully.
How to Make Matcha Ice Cream Recipe
Step 1: Prepare the Matcha Paste
Start by sifting the matcha powder into a small bowl to remove any lumps—this step is crucial for a smooth final texture. Then, whisk in 2 tablespoons of warm milk until you have a lump-free, vibrant green paste. This smart step ensures the matcha blends perfectly into the custard without clumping, delivering a consistent flavor throughout.
Step 2: Heat the Dairy
In a medium saucepan, combine the remaining milk, heavy cream, sugar, honey, and a pinch of salt over medium heat. Stir occasionally until the sugar dissolves fully and the mixture is hot but not boiling. This warms the ingredients and begins to meld the flavors, setting the stage for the creamy custard.
Step 3: Temper the Egg Yolks
Whisk the egg yolks in a separate bowl to prepare them for the heat ahead. Gradually add about half a cup of the warm cream mixture to the yolks while whisking constantly—this prevents the eggs from scrambling. Then, slowly whisk the tempered yolks back into the saucepan with the rest of the cream mixture, creating a smooth blend that’s going to thicken into custard.
Step 4: Cook the Custard
Return the saucepan to low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon—around 170°F or 77°C is perfect. Never let it boil, as that can ruin the texture by scrambling the eggs. This step transforms your ingredients into a rich, silky custard that forms the foundation of your ice cream.
Step 5: Strain and Cool
Pour the hot custard mixture through a fine mesh sieve into a clean bowl, catching any tiny solids for a perfectly smooth ice cream base. Stir in the vanilla extract and the matcha paste until perfectly combined. Cover tightly and refrigerate for at least four hours to chill completely, ensuring the custard sets up beautifully before churning.
Step 6: Churn the Ice Cream
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions—usually around 20 to 25 minutes—until it reaches a soft-serve consistency. This process aerates the mixture and transforms it into that delightfully creamy texture we all crave.
Step 7: Freeze to Set
Transfer your freshly churned ice cream into an airtight container. Press a layer of parchment paper directly on the surface to prevent ice crystals from forming. Pop it in the freezer for at least four hours or until firm enough to scoop. Patience here pays off with that perfectly creamy scoop!
How to Serve Matcha Ice Cream Recipe
Garnishes
Matcha ice cream looks as stunning as it tastes when paired with just the right garnishes. Try topping it with a sprinkle of toasted sesame seeds or crushed pistachios to add a wonderful nutty crunch. A few fresh berries can add a pop of color and a sweet-tart contrast that brightens the earthy matcha notes beautifully.
Side Dishes
This Matcha Ice Cream Recipe shines as a refreshing finish alongside other Japanese desserts like mochi or dorayaki pancakes. It also pairs wonderfully with fresh fruit or a drizzle of black sesame sauce for a truly fabulous flavor combination that feels both traditional and inventive.
Creative Ways to Present
Serving your matcha ice cream in small glass bowls layered with red bean paste offers an authentic Japanese-inspired treat. Alternatively, try presenting scoops within a crisp waffle cone dusted lightly with matcha powder, or even alongside a hot cup of green tea for a delightful dessert duo that celebrates the matcha flavor profile fully.
Make Ahead and Storage
Storing Leftovers
Keep your matcha ice cream fresh by storing leftovers in an airtight container in the freezer. This helps maintain its creamy texture and delicate flavor. For the best experience, consume it within two weeks; beyond that, the flavor and texture may begin to deteriorate.
Freezing
If you want to prep this Matcha Ice Cream Recipe in advance, freezing is straightforward. Just make sure to cover the surface tightly with parchment paper or plastic wrap before sealing the container to prevent ice crystals from forming. Freeze for up to two weeks for optimal taste and texture.
Reheating
Ice cream isn’t typically reheated, but if you find it too hard straight from the freezer, simply let it sit at room temperature for 5 to 10 minutes before scooping. This softens the texture without compromising the luscious flavor of your matcha ice cream.
FAQs
Can I make Matcha Ice Cream Recipe without an ice cream maker?
Absolutely! The no-churn method uses whipped cream and sweetened condensed milk mixed with the matcha paste for an easy, creamy alternative. Just fold the whipped cream gently into the matcha mixture and freeze until firm, saving you time and equipment.
Why use both honey and sugar in this recipe?
Honey adds a distinct depth and natural umami that enhances the matcha, while sugar ensures proper sweetness and texture. Together, they prevent crystallization, resulting in an ultra-smooth, creamy ice cream.
How can I prevent my matcha ice cream from becoming icy?
The key is to churn the ice cream properly and seal the surface with parchment before freezing. Honey in the recipe also helps inhibit ice crystal formation. If no ice cream maker is used, folding whipped cream in gently maintains softness.
Is it important to sift matcha powder?
Yes! Sifting matcha removes lumps, ensuring the powder blends evenly into the custard for a smooth texture and consistent flavor without any gritty bits.
Can I substitute the eggs in the Matcha Ice Cream Recipe?
Egg yolks create the creamy custard base that gives this ice cream its silky texture. While you can make no-churn versions without eggs, eliminating them completely from the custard recipe will change the texture significantly.
Final Thoughts
If you’ve never made ice cream from scratch, this Matcha Ice Cream Recipe is the perfect place to start. It’s a lovely introduction to pairing vibrant flavors with creamy textures, with a delightful balance that only matcha can deliver. Once you try it, I promise it will become a go-to treat for impressing friends, satisfying your sweet tooth, or simply indulging in a little moment of green tea magic at home. Happy chilling!
