Matcha Ice Cream (Green Tea Ice Cream)

So when I saw the recipe for matcha ice cream on my friend Nami’s beautiful site, Just One Cookbook, I thought it would be the perfect way to try matcha.

Finding matcha wasn’t as easy as I expected. You can find it online, but not many stores sell it here in Sydney.

When I finally managed to get my little tin of precious green powder, I felt quite fortunate and tried this ice cream immediately.

I loved it. It’s delicious. Sweet with a delicate earthy flavour from the matcha. Creamy but not too rich. And it looks really pretty!

Key Ingredients for Matcha Ice Cream

Matcha Powder

Matcha gives the ice cream its beautiful green colour and gentle earthy tea flavour. Look for a bright green powder rather than a dull olive shade. Culinary-grade matcha is a good choice for desserts and works well in ice cream.

Cream

Adds richness and a silky texture that makes each scoop feel smooth and creamy. Heavy cream or whipping cream with around 30–35% fat gives the best consistency.

Milk

Whole milk keeps the ice cream lighter while still giving it a creamy feel. It balances the richness from the cream without making the dessert too heavy.

Sugar

Sugar adds sweetness and helps the ice cream stay soft enough to scoop from the freezer. Regular white sugar works best because it dissolves easily and keeps the flavour neutral.

Find the complete list with measurements in the recipe card below.

How to Make Matcha Ice Cream

Step 3: Pour mixture into a large bowl and allow it to cool to room temperature. Refrigerate until completely chilled.

Extra Help from the Kitchen

Bloom the Matcha First – Whisk the matcha with 2–3 tablespoon of the milk in a small bowl before adding it to the saucepan. This helps the powder dissolve smoothly and prevents tiny green specks in the finished ice cream.

Strain Before Chilling – Pour the warm mixture through a fine sieve before refrigerating. This removes any small lumps from the matcha and gives the ice cream a smoother texture.

Cover the Surface Directly – Place cling film directly on the surface of the mixture while it chills in the fridge. This prevents a thin skin from forming on top.

Chill the Container in Advance – Place your freezer container in the freezer for 20–30 minutes before transferring the churned ice cream. A cold container helps the ice cream firm up faster and keeps the texture finer.

Avoid Overchurning – Stop the machine once the ice cream reaches a soft-serve consistency. Overchurning can make the texture slightly grainy instead of smooth.

Variations and Twists

Add White Chocolate Chips – Fold in ½ cup – 85 g white chocolate chips during the last few minutes of churning. The sweetness pairs nicely with the gentle earthy flavour of matcha.

Stir in Sweet Red Beans – Add ½ cup – 120 g sweetened red bean paste or whole azuki beans after churning. This classic pairing adds small pockets of sweetness and a soft texture.

Add Fresh Ginger – Stir 1–2 teaspoon freshly grated ginger into the warm cream mixture for a light spicy flavour that complements the green tea.

Create Matcha Cookies and Cream – Fold crushed chocolate sandwich cookies into the ice cream before the final freezing step. The crunchy pieces contrast with the creamy texture.

Make Coconut Matcha Ice Cream – Replace the milk and cream with 2 cups – 480 ml full-fat coconut milk for a dairy-free option. Coconut adds richness while still allowing the matcha flavour to come through.

Storage and Shelf Life

Store the matcha ice cream in an airtight container in the freezer, ideally in the coldest part of the freezer. It will keep well for about 2–4 weeks, although the texture is best within the first week or two.

If the ice cream becomes very firm, let it sit at room temperature for 5–10 minutes before scooping to soften slightly. Avoid repeated thawing and refreezing, as this can create ice crystals and affect the texture.