With earthy matcha, sweet cream, and a smooth frozen finish, Matcha Ice Cream scoops like a dream and melts slowly into a delicate green tea sweetness.
I’ve always wanted to try a sweet made with matcha. I really like its intense green colour and think it’s so pretty.
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!
Why We Love Green Tea Ice Cream
- Bright green colour makes any dessert bowl look instantly more interesting without extra effort.
- Light green shade looks beautiful next to fresh berries or a simple sponge cake.
- Slightly earthy flavour feels different from classic vanilla or chocolate and keeps things exciting.
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 1: Put the cream, milk, green tea or matcha powder, sugar, and salt into a saucepan and whisk until well combined.
Step 2: Heat the mixture until it reaches a full boil, whisking continuously. Once it begins to foam, remove it from the heat.
Step 3: Pour mixture into a large bowl and allow it to cool to room temperature. Refrigerate until completely chilled.
Step 4: Churn in an ice cream maker for 20 to 25 minutes, according to the manufacturer's instructions.
Step 5: Transfer to a container and freeze for at least 3 hours before serving.
Step 6: Serve and enjoy!
Frequently Asked Questions
An ice cream maker gives the smoothest texture and the best scoop. If you don’t have one, you can freeze the mixture in a container and stir it every 30 minutes during the first few hours to help keep it creamy.
You can, but the ice cream will feel lighter and a little firmer once frozen. Whole milk gives a richer texture and a creamier scoop, especially when mixed with the cream.
Make sure the mixture is completely chilled before churning, as a cold base freezes more evenly. Also, avoid letting the ice cream melt and refreeze repeatedly, since that encourages ice crystals to form.
Culinary-grade matcha works perfectly here because its flavour comes through against the cream and sugar. Look for a bright green powder for the best colour.
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.
Signature Ice Cream Recipes with a Twist
- Torrontes Ice Cream
- Malbec Ice Cream
- Gelato al Puffo
- Cookies & Cream Frozen Yogurt
- Baileys Chocolate and Salted Almond Ice Cream
Matcha Ice Cream Recipe (Green Tea Ice Cream)
Equipment
Ingredients
- 240 ml – 1 cup cream
- 240 ml – 1 cup milk
- 100 g – ½ cup sugar
- 15 g – 3 tablespoon matcha green tea powder
- pinch of salt
Instructions
- Put the cream, milk, green tea or matcha powder, sugar, and salt into a saucepan and whisk until well combined.
- Heat the mixture until it reaches a full boil, whisking continuously. Once it begins to foam, remove it from the heat.
- Pour mixture into a large bowl and allow it to cool to room temperature. Refrigerate until completely chilled.
- Churn in an ice cream maker for 20 to 25 minutes, according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 3 hours before serving.
- Serve and enjoy!
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YUM! your photography is beautiful!
LOVE this color! And it pops so nicely on that black plate!
These photos are so beautiful Manu! What a wonderful job. I love green tea ice cream. I have never made it myself but if I do attempt to I think Nami's recipe would be a great place to start.
Oooh the ice cream looks great- Nami's recipes never fail!! Is it weird I want to make an iced tea float with this? LOL
Oh Manu this looks beautiful! I have never used matcha before either. Just beautiful. I have never been to Just One Cookbook before. I will hop on over to check it out!
looks divine...kudos to you dear..:)
Tasty Appetite
This is so pretty Manu you did an awesome job. And you're so right about Nami, her blog is beuatiful and she is a sweetheart.
I absolutely LOVE green tea ice cream! It turned out perfectly! Bookmarked!
Ohhh! I love matcha, I love green tea ice cream, I love Nami and Just One Cookbook, love your blog - so this recipe is sure to be amazing!! I miss my ice cream maker 🙁 (It's back at home in the States.)
Hi Manuela,
Perfect time for me to stop your blog. I have been craving matcha ice cream and from the intense green color from your photo, I can even smell it 🙂
It's also not easy to find matcha here in Italy but fortunately I have some at home because I love green tea in general. I don't have an ice cream machine so will do it the old fashion way like how I did it when I made ice cream last month. It will take some time but definitely worth it 🙂
This ice cream is just beautiful! I now have a little can of matcha and was looking for recipes to try with it. I'll bet this is delicious and I would love to try it.
Green is refreshing! I love Starbucks green tea frap, but this ice cream is way, way cooler! I will just have to get a new ice cream maker because mine just stopped working. Now I have a good reason to have the machine replaced, this green tea ice cream recipe is worth it!
Oh Manu, you have no idea how many brownie points I am going to win with my husband for this recipe- he loves this stuff!! Lovely photos too!!
Good,so good ,I like IT,THANK YOU
Thank you, Thank you, Thank you! Our local Asian restaurant makes this and it is so refreshing. They serve a little scoop of it on a delicate flat cookie like an ice cream cone.
My problem is, where do you get the powder? I have searched and searched prior to this because I love Starbucks Green Tea Frappucino. I ordered what was supposedly this powder but instead I got the tea leaves. I am really frustrated.
Hi Lynda, I have asked my friends who live in the USA and they told me they get their matcha tea online from http://maeda-en.com/store/productdetail.php?p_id=018424 and http://search.mightyleaf.com/search?w=matcha&x=18&y=9 I hope it helps! 🙂 I had a hard time finding it in Sydney too...
I love green tea ice cream; keep in mind, however, that it's caffeinated, so eating a lot of it as an after-dinner treat is not necessarily the best idea if you are sensitive to caffeine.