Ready for no churn ice cream recipes? Try my protein ice cream, cookie dough ice cream, and rolled ice cream. It took me a while to board the matcha train, but my family kept egging me on to give it a try. Now, I can safely say I’ve been bitten by the matcha bug. As much as I love matcha lattes, I’ve been dying to experiment with using it in desserts. The earthiness from the matcha complements the creamy, more ‘dessert-friendly’ ingredients. If ever I was skeptical, my family polishing off pint after pint makes me think it’s a success!
Why I love this recipe
Vibrant color. It almost looks like you used artificial colors, but that’s just the magic of matcha powder. Authentic green tea flavor. It tastes like a creamy matcha latte, just in ice cream form! So, so simple to make. Aside from the matcha powder, no special ingredients are needed. Adjust the sweetness. I’m kind of weird in that I prefer my matcha less sweetened, but if you’re new to the ‘matcha’ world, start with lesser powder and build on it as you get used to its unique flavor profile.
Ingredients needed
Hot water. To dissolve the matcha. Matcha. Not all matcha powder is created equal. I prefer ‘ceremonial’ or premium-grade matcha powder, as it has a clean flavor and rich color. Egg yolks. You’ll need 2 large egg yolks separated from the whites. Sugar. I used white sugar, but a sugar-free sweetener can also be used. Milk. To make the crème anglaise, AKA a silky-smooth custard that’ll be the base of the ice cream. Heavy cream. Adds creaminess without the need for emulsifiers. Heavy whipping cream also works.
How to make matcha ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 5- Freeze. Pour the mixture into a loaf pan and freeze overnight. Let it sit at room temperature briefly before scooping.
Arman’s recipe tips
Go easy on the matcha. It can be a bit bitter, especially if you’re new to matcha. I recommend sticking with the bare minimum for the first round, then add 1-2 teaspoons in each round until you’re satisfied. Stir continuously as it simmers. This will prevent the eggs from getting cooked. Strain the mixture. If you’re not careful, sometimes the eggs can be slightly cooked, but don’t worry. Just strain it through a sieve before freezing it to remove any egg bits. Cover the ice cream with plastic wrap. This will help avoid ice crystals. Make vegan ice cream. Use coconut milk, condensed coconut cream, and skip the eggs.
Storage instructions
To freeze: Store the ice cream in an air-tight freezer-safe container for 2-3 weeks. Cover its surface with baking paper to prevent crystal formation. Yes! If you happen to own an ice cream machine or a Ninja Creami, feel free to use them to make the ice cream. Ice cream machine: Prepare the mixture as directed, pour it into the ice cream pot, and churn as per the instruction manual. Ninja Creami: Prepare the mixture as directed and pour it in the pints. Freeze overnight, then blend on the ‘Ice Cream’ setting. Stir and re-blend with a splash of milk if necessary.
Frequently asked questions
More creative frozen desserts
Kulfi Superman ice cream Cottage cheese ice cream Hot chocolate ice cream
Originally published July 2023, updated and republished November 2024
