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.

    12 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 & ratings
    Average global rating:

    Reviews in English (18)


    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)


    Definitely add extra Matcha powder for a more intense flavor. I followed the reviews and added an extra egg yolk as well and it seemed to work out well.  -  23 Feb 2019  (Review from Allrecipes US | Canada)