Matcha green tea ice cream

    5 hours 20 min

    Use this recipe to make your own homemade matcha green tea ice cream with just five ingredients.

    2 people made this

    Serves: 8 

    • 1 tablespoon matcha green tea powder, or more to taste
    • 250ml whole milk
    • 500ml whipping cream
    • 150g caster sugar
    • 2 eggs

    Prep:10min  ›  Cook:10min  ›  Extra time:5hr  ›  Ready in:5hr20min 

    1. Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
    2. Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
    3. Whisk sugar and eggs together in a bowl. Pour 120ml hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
    4. Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
    5. Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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    Reviews in English (10)


    The texture and flavor were just like store bought ice cream. I added 2 tbsp of matcha and a 3rd yolk (as suggested by another user) and the matcha taste was nice and strong. This had the same matcha ice cream taste that I could get when I lived in Japan. We froze it to get it harder, but it never went rock hard, like most homemade ice creams get in the freezer, which is a huge plus. And I served it at a dinner party and everyone loved it!  -  26 Jun 2016  (Review from Allrecipes US | Canada)


    Delicious. I recommend doubling the matcha powder for tea lovers and adding an extra egg yolk.  -  05 Aug 2015  (Review from Allrecipes US | Canada)


    I decided to add 1/2 tsp of vanilla extract - saw on another recipe. I may eliminate this in the future in order to let the team flavor dominate. I used 2 tablespoons of Matcha powder. I might consider adding 1/2 tbs more next time. Used 1/2 c milk and 1/2 cup half and half instead of 1 c milk as called for. Also added 1/8 c vanilla flavored vodka prior to pouring into ice cream machine to keep the final product from freezing too solid in the freezer. This is a typical addition to all of my ice cream recipes.... and it works! Really liked the end result except that is was a little too sweet. Will cut the sugar in half next time. Will also add an egg yolk as suggested by another - for richness.  -  07 Dec 2017  (Review from Allrecipes US | Canada)

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