How to Make Creamy Matcha Ice Cream at Home

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A simple Recipe for Delicious Matcha Ice Cream

If you love matcha, turning it into ice cream is one of the most satisfying and surprisingly simple upgrades you can make.

Prep
10 mins

Cook
20 mins

Total
30 mins

Serves
4

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 large egg yolks
• 2–3 teaspoons matcha green tea powder (adjust for taste)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Mix Matcha and Sugar

In a small bowl, combine the matcha powder with 1–2 tablespoons of sugar to prevent clumping. Set aside.

2. Heat Milk and Cream

In a medium saucepan, combine the milk and 1 1/2 cups of the cream. Heat over medium heat until it just starts to simmer. Do not boil.

3. Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until smooth.

4. Temper Eggs

Slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly. Then gradually pour the yolk mixture back into the saucepan with the rest of the milk mixture.

5. Cook the Custard

Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).

6. Add Matcha

Whisk in the matcha-sugar mixture until fully incorporated. Remove from heat and stir in vanilla extract if using.

7. Chill the Mixture

Pour the custard through a fine mesh sieve into a bowl to remove lumps. Chill in the refrigerator for at least 15–20 minutes (or longer for best results).

8. Churn

Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions (usually about 15–20 minutes). Freeze
Transfer the ice cream to a container and freeze for a few hours to firm up before serving. This recipe will create a smooth, creamy, lightly earthy dessert that feels premium but takes minimal effort and is relatively good for you.

Notes

To make no-churn matcha ice cream, whip 1 cup of heavy cream to stiff peaks and gently fold in a mixture of 1/3 cup sweetened condensed milk and 2 tablespoons of sifted matcha powder. Freeze in an airtight container for at least 6 hours or overnight for a creamy texture. 

Making Matcha Ice Cream Without an Ice Cream Maker

Creating creamy, light matcha ice cream at home without an ice cream maker is surprisingly simple with a few key techniques. Start by whipping heavy cream until stiff peaks form—this incorporates air and ensures a smooth, airy texture. For the basic preparation, use the simple whisk method: combine the sifted matcha powder with your chosen base ingredients, then freeze while stirring every 20–30 minutes during the first two hours to prevent large ice crystals from forming. Choosing the right container—metal loaf pans, plastic containers, or even ice cube trays—can speed up freezing and improve consistency. Make sure the container is airtight or cover the surface with plastic wrap to avoid freezer burn. For a vegan or egg-free version, coconut cream or soy milk can be used as a creamy alternative. Before serving, allow the ice cream to sit at room temperature for 5–10 minutes to reach the perfect scoopable texture, ensuring each bite is smooth and rich with the delicate flavor of matcha. If you like this recipe, then subscribe to my YouTube Channel, where I'll be sharing cooking with Naija Videos.