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 (9)


    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)


    Will make again. Two tweaks: 1) Converting sugar to granulated sugar substitute (I do this successfully ALL THE TIME due to medical dietary paramaters) made the finished product HUGELY too sweet, not only for me (with the medical issue) but also for my spouse (skinny as a stuffed string and genuinely cannot taste the difference between real sugar and sugar subs). Next time I will cut the sweetener by 1/3 and see what happens. 2) Spouse and I both like a STRONG matcha flavor, so I doubled the amount. Most of that stuck to container walls as I transferred various stages of the mixture from measuring cups to mixer bowls to saucepan. There has GOT to be a more streamlined process that does not waste so much (expensive) flavor!  -  02 Sep 2017  (Review from Allrecipes US | Canada)

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