Matcha Ice Cream is the perfect refreshing sweet treat on a hot day. This recipe has a deep intensity and creamy texture that instantly takes me back to Japan. If you want to know what authentic Japanese green tea ice cream tastes like, this is for you.
Green tea is one of the most popular flavors for sweets in Japan, especially in the form of ice cream. I’ve been living in the U.S. for over 15 years now, and I admit that it’s been hard to find green tea ice cream that tastes authentic to what I enjoyed growing up. The majority of what I’ve tried is either way too sweet or overly creamy, masking the delicate flavor of the tea itself. Also, with matcha ice cream, there should never be a need for any artificial coloring or flavors.
If you want to know what true Matcha Ice Cream (抹茶アイスクリーム) tastes like, I have just the recipe for you. The flavors instantly bring me back to Japan whenever I have this ice cream.
What Does Matcha Ice Cream Taste Like?
The ideal flavor of this refreshing treat should be a perfect balance of earthy, sweet, and slightly bitter. Because matcha is much more concentrated than regular green tea, you often don’t need much to experience its robust profile.
This homemade ice cream recipe accentuates the deep intensity of matcha flavor and is rich in texture. That’s how matcha ice cream tastes in Japan! It should not be overly creamy or milky like what you’d expect from some commercial ice cream brands which downplay the distinct matcha character. In short, expect intense matcha in authentic Japanese ice cream. No weak matcha flavor here.
Since matcha ice cream contains caffeine, consider it the perfect hot weather pick-me-up!
Matcha vs. Green Tea
Yes, both types of traditional Japanese teas come from the same plant (Camellia sinensis). But what sets them apart?
You will find that matcha (抹茶) is more expensive and sold in small canisters as a finely ground powder. This is because matcha is made using only shade-grown tea leaves, meaning the leaves never encounter direct sunlight (resulting in a darker shade of green due to increased chlorophyll production). Only the finest buds are hand-picked, de-stemmed, and stone-ground to become the vibrant green powder that we find in stores.
Green tea (緑茶), on the other hand, is cultivated from leaves that have been left in the sun. This type of tea is often found in tea bags or sold as loose leaf. The flavor is lighter than matcha. It’s still earthy, but it is much less intense because it’s not as concentrated.
To learn more about matcha and how best to store it, please read this post.
Ingredients for Matcha Ice Cream
My Matcha Ice Cream recipe is super simple. It only takes 4 simple ingredients to make— and eggs are not necessary!
- Matcha (Green tea powder)
- Half-and-Half or Milk & Cream (more on this below)
- Sugar
- Salt
5 Tips for Making Matcha Ice Cream
Tip #1: Buy the right matcha
When purchasing matcha, you’ll notice there are often three types: ceremonial, premium, and culinary grade.
High-grade matcha (ceremonial and premium) is used for drinking and tends to have a bright, vibrant green hue. The “lower grades” are used mostly for culinary purposes, such as this recipe.
Premium quality matcha rarely goes on sale. Even if it does, do not buy in big volume because you need to use it in 2-3 weeks once you open the package. Matcha oxidizes and turns to yellow-green color as time passes. Unless you’re running a commercial bakery, I wouldn’t buy a big bag of matcha for home use.
Even in Japan, matcha is considered an expensive ingredient because of the care required for cultivation.
Tip #2: Half-and-Half vs. Milk & Cream
When I shared this original recipe in 2011, I used Half-and-Half (an American dairy product that is an equal blend of whole milk and light cream) to make the recipe.
Since then, I learned that many of you, who live outside of the U.S., don’t have access to this product, so I’ve included other options for you in this updated recipe. There are 4 options:
- Option 1: 2 ¼ cups (540 ml) whole milk + ¾ cup (180 ml) heavy cream – I used this for my video/recipe below
- Option 2: 3 cups (720 ml) Half-and-Half
- Option 3: 2 cups (480 ml) low-fat milk + 1 cup (240 ml) heavy cream
- Option 4: 1 ½ cups (360 ml) whole milk + 1 ½ cups (360 ml) light cream
Reference: The Kitchn
Tip #3: Freeze your ice cream bowl
Before diving into making the ice cream, be sure to freeze your ice cream bowl for 24 hours beforehand. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning. If you are not using an ice cream maker, please read this post for helpful tips.
After having this ice cream maker for several years, we invested on this ice cream maker and really love it. We don’t have to worry about reserving a space in the freezer to store the ice cream bowl before making ice cream any more. It’s much more convenient now to make homemade ice cream.
Tip #4: Make Matcha Paste
Matcha is a fine powder and you can’t add it to the large volume of liquid because the powder becomes lumps as soon as it absorbs moisture. Therefore, when you mix matcha with liquid (milk mixture in this recipe), you have to make matcha into the paste form before adding to the large volume of liquid.
Tip #5: Refrigerate the Matcha Milk Mixture
To facilitate the churring properly, you have to chill the ice cream mixture in the refrigerator for at least 4 hours. I consider this the hardest part of ice cream making!
Other Ice Cream Recipes:
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Matcha Ice Cream
Video
Ingredients
- ¾ cup sugar
- ⅛ tsp Diamond Crystal kosher salt
- 5 Tbsp matcha (green tea powder) (1 Tbsp matcha is 6 g)
- 3 cups milk mixture (pick one option below)
For the Milk Mixture
Option 1 (I use this in the recipe and video):
- 2¼ cups whole milk
- ¾ cup heavy (whipping) cream
Option 2:
- 3 cups half-and-half (an American dairy product of equal parts whole milk and cream that contains 10.5–18% milkfat)
Option 3:
- 2 cups 2% reduced-fat milk
- 1 cup heavy (whipping) cream
Option 4:
- 1½ cups whole milk
- 1½ cups light cream or coffee cream
Instructions
To Freeze the Ice Cream Bowl (at least 24 hours prior)
- If you‘re using an ice cream maker that requires you to pre-freeze the bowl (like this one), make sure to freeze it for at least 24 hours. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning. I use this ice cream maker that does not require pre-freezing the bowl. If you don‘t have an ice cream maker, I hope this post helps.
To Make the Ice Cream Mixture
- Gather all the ingredients.
- In a medium saucepan, combine the ingredients for 3 cups milk mixture and turn on the heat to medium low. Here, I use option 1 with 2¼ cups whole milk and ¾ cup heavy (whipping) cream. Alternatively, you could use option 2 with 3 cups half-and-half; option 3 with 2 cups 2% reduced-fat milk and 1 cup heavy (whipping) cream; or option 4 with 1½ cups whole milk and 1½ cups light cream or coffee cream.
- Add ¾ cup sugar and ⅛ tsp Diamond Crystal kosher salt to the milk mixture and whisk together. Heat until the sugar is dissolved, then turn off the heat. Remove the saucepan from the heat if you see small bubbles around the edges of the pan. NEVER let it boil.
- Next, make a paste with the matcha powder. Place 5 Tbsp matcha (green tea powder) in a medium bowl. Then, add 3–4 Tbsp of the heated milk mixture to the matcha bowl. Stir it with a silicone spatula until the matcha completely absorbs the liquid and no lumps remain. Tip: Matcha is a fine powder that will float and never dissolve if you add it to a large volume of liquid at once. To prevent lumps, we must first make a paste with the powder, starting with only a small amount of liquid. Let the powder completely absorb the liquid while you stir to work out any lumps. Make sure your matcha paste has no lumps before you add more small additions of liquid. When you eventually achieve a smooth and thick liquid, you can add it to the rest of the milk mixture.
- Next, add another 3–4 Tbsp of the milk mixture to the bowl and stir until the matcha absorbs the liquid.
- For the third time, add another 3–4 Tbsp of the milk mixture to the bowl and stir. The mixture will start to become pasty. Stir and mash the paste to incorporate any dry lumps of powder.
- For the fourth time, add another 3–4 Tbsp of the milk mixture and stir to further loosen up the paste. Continue to work out any lumps as you go.
- Add a final 3–4 Tbsp of the milk mixture to the bowl and stir. Now, the matcha mixture should be a thick liquid with no lumps. Tip: If your matcha is not yet a smooth and thick liquid, continue to add and incorporate more small additions of the milk mixture until it reaches the right consistency.
- Transfer the matcha mixture into the milk mixture and stir together.
- Change to a whisk and combine this matcha ice cream mixture well. Then, prepare an ice bath and a bowl (I use this 8 cup measuring cup with a spout) that can sit in the ice bath. Set a fine-mesh sieve over the bowl or measuring cup. Next, pour the ice cream mixture through the sieve.
- Press and strain any matcha lumps left in the sieve. Let the ice cream mixture cool on the countertop. When the mixture has cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours. IMPORTANT: If you don‘t chill the mixture thoroughly, the ice cream maker will not produce an ice cream consistency.
To Churn the Ice Cream
- My ice cream maker doesn‘t require pre-freezing, but the machine needs to run for 15 minutes until the interior bowl is -33ºF (-36ºC). When your ice cream maker bowl is ready to use, whisk the matcha ice cream mixture one last time.
- Transfer the mixture to the ice cream maker bowl and churn according to the manufacturer‘s instructions.
- After 25 minutes, when the mixture is thickened and not moving, turn off the ice cream maker.
- Transfer the “soft“ ice cream into an airtight container. Freeze until the ice cream is firm and the flavor develops, at least 4 hours.
To Serve
- Scoop the ice cream and serve in a small bowl.
To Store
- You can keep it in the freezer for up to 2 weeks, but enjoy it sooner for the best flavor and color and to avoid the formation of ice crystals on the surface.
Nutrition
Editor’s Note: The post was originally published on August 15, 2011. The blog content and images have been updated and a new video has been added to the post in August 2021.
Thanks for this recipe Nami. I have made this twice now (Option 2 with heavy cream) and it was a big hit both times. For those that have found it a bit “icy”, try using about a tablespoon of vodka while the ice cream is churning in the machine. One tablespoon of vodka should not affect the matcha, as vodka is pretty neutral tasting.
Hi Kurtis, Thank you very much for trying Nami’s recipe and sharing your tip with us!
We are glad to hear Matcha ice was a big hit! 😊
Hi Nami,
I don’t have any ice cream maker at home.What should I do?
Hi Uyen! Thank you very much for reading Nami’s post and trying her recipe!
The texture of ice cream might be icy compared to the one made with the ice cream maker. But you can make ice cream by pouring the mixture into the container and freezing it, then mixing it every 30 minutes for the first few hours.
We hope this helps!
Love the flavor but I can’t figure out why my batch came out more icy than creamy. Any suggestions?
Hi, Canny! Thank you very much for trying Nami’s recipe!
We are glad to hear you love the flavor!😊
Icy ice cream could be due to the freezing processing time during the churning.
Please make sure the freezer bowl is frozen. It usually asks for 24 hours in the freezer for best results but freezing it longer (about two days), so your ice cream maker is really frozen. And chill the ice cream mix in the refrigerator longer before churning. These extra steps will help freeze faster during the churning, and it will help maintain the ice crystal’s smaller size, and your ice cream will be creamy.
We hope this helps!
I just made a batch of this. The warm base is absolutely delicious and I look forward to churning up the ice cream. One small note: after blending the matcha paste in with the cream/milk combo one can remove any little lumps of the matcha paste with a fine sieve or chinois just as you might do with other ice cream recipes which use powdered ingredients. Not a game changer for sure but I thought it would be worth mentioning.
Hi Fran! We hope you enjoyed the Matcha Green Tea Icecream!
Thank you very much for trying Nami’s recipe and sharing your tip with us! 🙂
I followed your previous version and never had issues with lumps when adding matcha directly to the pot. Also skipped the sieve/strainer step. It turned out great. Even if there are small lumps I suspect they get mixed in the ice cream machine. Are the ratios (sugar/milk) same as in the previous recipe? I recall it was 1/2 cup sugar and now is 3/4 cup. Anyway, let’s see how it turns out now.
Hi Nenad! Thank you very much for trying Nami’s recipe!
This recipe uses the same amount as the previous recipe you mentioned. Because this recipe yield is increased to 1.5 QT, the sugar amount is also adjusted using the same ratio. We hope your ice cream turned out great as the previous recipe!🙂
This recipe has spoiled me for local green tea ice creams–Nami’s version has so much matcha flavor to the point where there’s a refreshing bitter aftertaste! I just made a small batch and it’s amazing–all the matcha, not too sweet or creamy!
Hi Jess! We couldn’t be happier to hear how much joy and excitement Nami’s recipe has brought to you!
Thank you very much for trying Nami’s recipe and for your kind feedback!🥰
Hi Namiko! This is the first time I’ve tried a recipe from your website and this matcha ice-cream was lovely. My mum even said it tastes like the green tea ice-cream served at the Japanese tonkatsu chain called Saboten before they diluted the green tea flavour (here in Thailand, at least). This is definitely a new favourite ice-cream recipe in our home. Thanks for this great recipe!
Hi Caroline! Wow!🤩 That looks so delicious!
We are so happy to hear you enjoyed true Matcha Green Tea at home!
Thank you very much for trying Nami’s recipe and for your kind feedback and photo!
Nami-san!!! Absolutely delicious!! And yes, I made the mistake by eating it way too late in the evening and stayed awake longer than usual. But it was totally worth it!! Thanks for a LOVELY recipe!!
Hi Juana! Thank you very much for trying Nami’s recipe and sharing your experience with us! 😊
Happy Cooking!
Hi Juana! Thank you very much for trying Nami’s recipe and sharing your experience with us! 😊
Happy Cooking!
Hi Namiko! Love the recipe but it seems to have been changed/updated recently (didn’t use to need to make a paste with the matcha). Do you have a copy of the old version of the recipe which I think was simpler? Thanks, DK
Hi Don! Sorry, we missed your comment, and we apologize for our late response.
The old version of this recipe is the exact same recipe, but instead of sifting the green tea powder into the mixture, Nami made a matcha paste with a small amount of matcha to avoid lumps. We hope this helps!
Is there a way of doing the recipe with non dairy options??
Hi Mar, Thank you very much for reading Nami’s post!
We are sorry that we have not tried a non-dairy version of this ice cream. Some people use coconut milk as a substitute, but not sure how the taste and texture will be. We thought using a non-dairy vanilla ice cream recipe and modified it with Matcha powder might give a better result.
I absolutely love matcha tea ice cream. Thank you so much for this recipe.
Hi Tammi! We are so happy to hear you enjoyed Matcha Green Tea Ice Cream!
Thank you very much for trying Nami’s recipe and for your kind feedback!
Any suggestion how I can do this recipe without an ice cream maker?
Hi Gloria! Thank you very much for trying Nami’s recipe!
The ice cream texture may feel slightly different from machine-made, but you can make good ice cream without the machine too. You can pour the mixture into a baking dish and freeze them. During the first 2~3 hours of the freezing process, you can whisk/mix the mixture every 30 minutes!
We hope this helps!
Hi, can this be done without the machine and without whipping and checking on it every 30 min? Is it different from other ice creams and has to be somehow whipped longer? I made other ice creams using a blender and they were good so my question is , can I use a blender, freeze it and eat?
Hi Cara! Hum… We haven’t tried using a blender and freeze it without mixing it every 30 minutes.
We think it would turn to ice cream, but it would not be smooth, creamy ice cream.
Let us know how it goes!
To be honest, I was a little suspicious of this recipe because of the simplicity and lack of eggs. But this is the BEST. It will be my goto – I’m so happy that I can use half and half and no eggs and it tastes so incredibly flavorful and creamy. Thank you!
Hi Ginger, Yay! We are so happy to hear you enjoyed Homemade Green tea ice cream!
Thank you very much for trying Nami’s true green tea flavor!😊
Hi Nami, omg I think I want to try all your ice cream recipes! I’ve been considering to buy an ice cream maker for a while. Do you have one that you could recommend? Thank you 🙂
Hi Adela, Thank you very much for trying Nami’s recipes!
We hope you enjoy all kinds of homemade ice cream. Here is the link for Nami’s recommend ice cream makers.
https://www.amazon.com/shop/justonecookbook?listId=2SUF7835VZQ0E
She currently likes “no pre-freezing – ice cream maker.” 🙂 We hope this helps!