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Easy homemade Matcha Ice Cream made from only five ingredients. This delightful treat delivers a balanced taste of bitterness and sweetness in every scoop. It's rich, creamy, and overloaded with a distinct earthy matcha flavor that no one can resist.
Matcha Ice Cream Recipe
Matcha ice cream offers a delightful balance of sweetness and the slightly bitter, earthy undertones characteristic of matcha. The perfect combination of a creamy texture and refreshing taste makes it the best dessert for any time.
In Japanese cuisine, matcha ice cream holds a special place among the most popular desserts. You might even find some unique ice cream shops in Japan that sell only matcha flavors but offer a range of bitterness levels.
Now, you can make your favorite matcha ice cream without flying over to Japan. Garb the best matcha powder and delve into this delectable recipe.
Craving more cold, sweet homemade ice cream? These tasty flavors have got you covered; Coffee Ice Cream, Toasted Marshmallow Ice Cream, and Banana Pudding Ice Cream.
Why This Recipe Works
This easy recipe yields an authentic flavor and creamy texture with only a few ingredients.
You can always customize the taste according to your preference by adjusting the amount of matcha powder and sugar.
The homemade treat is always better than the store-bought ones. It’s crafted with premium ingredients and costs less. With a batch of the finest matcha ice cream stored in your fridge, you may enjoy it anytime you like.
Recipe Ingredients
Homemade matcha ice cream is simply prepared with only five ingredients.
- Matcha powder
- Whole milk
- Heavy cream
- White sugar
- Eggs
See the recipe card for full information on ingredients.
How To Make Matcha Ice Cream
First, prepare a smooth matcha paste by dissolving the matcha powder in 2 tablespoons of milk. Mix well with a bamboo whisk for the best result. Add the remaining milk and heavy cream to a saucepan.
Bring the matcha milk mixture to a gentle boil over medium-low heat. Stir occasionally to ensure all ingredients are fully incorporated. Remove from the heat.
Whisk together sugar and eggs in a separate bowl. Pour 1/2 cup of hot matcha mixture into the egg, stir quickly until well combined. Gradually add the egg mixture to the hot matcha mixture in the saucepan. Cook over medium-low heat, stirring occasionally, until the mixture thickens.
Strain the ice cream base through a fine sieve and let it cool at room temperature for 20 minutes. Then, chill it in the refrigerator for 2 hours.
Finally, pour the chilled ice cream base into an ice cream machine and churn according to the manufacturer’s instructions. Once the ice cream is made, transfer it to a freezer-safe container and let it freeze for at least 4 hours.
Cooking Tips
To make the best matcha ice cream, please follow my tips below:
- Use premium quality matcha powder for the best taste.
- Ensure that the matcha powder is thoroughly dissolved in the initial milk portion to avoid any lumps in your ice cream.
- Be cautious with the temperature when combining the hot matcha cream mixture with the egg. Gradually incorporate the hot matcha mixture into the eggs and heat the mixture under low heat consistently to prevent curdling.
Frequently Asked Questions
Homemade ice cream is healthy and made from high-quality ingredients only. Matcha contains antioxidants called catechins, which have potential health benefits that are good for our body.
While making matcha ice cream in your kitchen, please use moderate amounts of sugar for healthy consideration.
While homemade ice cream can be stored for several weeks, it’s best enjoyed within the first 2-3 weeks for optimal flavor and texture. Over time, ice cream can develop ice crystals and lose its freshness.
This recipe has 233 calories per serving.
What To Serve With Matcha Ice Cream
Pair this Japanese dessert with these beloved Japanese dishes to end your meal on a sweet note.
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Matcha Ice Cream
Ingredients
- 2 tablespoons matcha powder
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup white sugar
- 2 eggs
Instructions
- Add 2 tablespoons of milk to the matcha powder in a bowl. Whisk with a bamboo whisk until the powder is completely dissolved. Pour the matcha mixture into the remaining milk and mix well.
- Transfer the matcha milk to a saucepan, add heavy cream, and gently bring to a boil over medium-low heat, about 3 minutes. Remove from heat.
- Whisk sugar and eggs in a bowl. Gradually stir 1/2 cup of hot matcha cream into the egg mixture. Add the egg mixture to the hot matcha cream and cook over medium-low heat, stirring occasionally, until the mixture thickens to coat the back of a spoon and reaches 170°F (76°C) on an instant-read thermometer, about 5 minutes.
- Remove from heat and strain the ice cream base through a fine sieve. Let it cool at room temperature for 20 minutes, then cover with plastic wrap and chill in the refrigerator for 2 hours.
- Remove the ice cream base from the refrigerator and whisk it well. Pour it into the bowl of an ice cream machine and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to a freezer-safe container. Cover tightly and freeze for at least 4 hours or overnight before serving.
- To scoop the ice cream easily, allow it to soften for a few minutes at room temperature before serving.
Video
Notes
- Use premium quality matcha powder for the best taste.
- Ensure that the matcha powder is thoroughly dissolved in the initial milk portion to avoid any lumps in your ice cream.
- Be cautious with the temperature when combining the hot matcha cream mixture with the egg. Gradually incorporate the hot matcha mixture into the eggs and heat the mixture under low heat consistently to prevent curdling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So hot now I need this matcha ice cream.
What sweeteners can I use to lower the carbohydrates? Will stevia, or monk fruit work instead of sugar?
Yes, stevia works in this recipe.