The Secret to the Creamiest Matcha Ice Cream You’ve Ever Tasted
Why Your Matcha Ice Cream Never Tastes Like the Real Deal
You’ve seen matcha ice cream on menus, in fancy grocery stores, and all over social media.
It looks vibrant, promises a smooth, creamy texture, and has that deep, earthy-sweet taste people can’t get enough of.
But when you try to make it at home, something’s missing.
The color is off.
The texture feels icy.
The matcha tastes bitter. Sound familiar?
That changes today. We’ve pulled the best secrets from top chefs and traditional Japanese methods to bring you a foolproof way to make matcha ice cream at home.
Get ready for a rich, creamy, and balanced treat that tastes like it came straight from a Tokyo dessert shop.
Want to try another ice cream with unique herbal depth? Don’t miss our chamomile honey ice cream for a soothing, floral twist on frozen dessert.
What Is Matcha and Why Does It Work So Well in Ice Cream?
Matcha is finely ground green tea leaves, loaded with natural umami and a gentle bitterness that balances perfectly with the rich creaminess of ice cream.
Unlike regular green tea, which you steep, matcha is consumed whole—giving you all its antioxidants and a deep, complex flavor.
High-quality matcha ice cream depends on two things: the grade of matcha you use and how well you blend it into the base.
Skip the cheap stuff—it’s often dull and bitter.
Look for vibrant green, ceremonial or high-quality culinary-grade matcha.
Ingredients Breakdown: What Each One Brings to the Table
To get the texture just right, every ingredient plays a role. Let’s break it down:
- Heavy Cream & Whole Milk – The backbone of the ice cream, delivering richness and smoothness.
- Egg Yolks – Thicken the custard base and give it that scoopable, velvety texture.
- Granulated Sugar – Balances bitterness and helps maintain a soft consistency.
- Honey (Optional) – Not just for sweetness; it adds depth and prevents ice crystals.
- Matcha Powder – The star of the show. High-quality matcha gives the best color and taste.
- Vanilla Extract – Subtle but effective in rounding out the flavors.
- Salt – A tiny pinch enhances everything, making the flavors pop.
If you’re gathering pantry staples, this simple vanilla pudding recipe uses many of the same ingredients and is perfect for beginners.
The Step-By-Step Guide to Perfect Matcha Ice Cream
1. Blend the Matcha Right (Or Regret It Later)
Lumpy matcha ruins ice cream. To avoid this, sift your matcha powder before using it. Then, whisk it with a few tablespoons of warm milk until smooth. This step makes sure the matcha evenly incorporates into the ice cream base.
2. Heat the Dairy Without Burning It
Combine your heavy cream, whole milk, sugar, and salt in a saucepan. Heat on medium until warm (don’t let it boil). Stir constantly so the sugar dissolves completely.
3. Temper the Egg Yolks for That Rich Texture
In a separate bowl, whisk your egg yolks. Slowly, and we mean slowly, pour in about ½ cup of the warm milk mixture while whisking non-stop. This prevents the eggs from scrambling. Once smooth, pour it back into the saucepan.
4. Cook to Perfection
Keep stirring over low heat until the mixture thickens. You’ll know it’s ready when it coats the back of a spoon and leaves a line when you run your finger through it.
5. Strain and Chill
Run the mixture through a fine sieve to remove any lumps. Stir in the matcha paste and vanilla. Cover and chill for at least 4 hours, preferably overnight.
6. Churn for Creaminess
Pour into an ice cream maker and churn according to instructions. It should look like soft-serve when done.
7. Freeze Until Firm
Transfer to an airtight container. Press a piece of parchment paper against the surface to prevent ice crystals. Freeze for 4 hours before serving.
Looking for a savory dish to serve before dessert? This chicken katsu recipe brings a crispy, umami-packed main that pairs beautifully with a sweet finish like matcha ice cream.
No-Churn Method: Still Creamy, No Machine Needed
If you don’t have an ice cream maker, don’t worry.
- Whip 2 cups of heavy cream to stiff peaks.
- Mix a 14-oz can of sweetened condensed milk with your prepared matcha paste and vanilla extract.
- Gently fold the whipped cream into the matcha mixture.
- Pour into a container, cover, and freeze for 6 hours.
It won’t be as airy as churned ice cream, but it’ll still be incredibly creamy.
Pro Tips for Better Matcha Ice Cream
- Use High-Quality Matcha – Bright green, not dull yellow. Cheap matcha is a no-go.
- Sweetness Adjustments – If you like it less sweet, reduce the sugar but keep the honey.
- Storage – Best eaten within two weeks. After that, texture changes.
- Serving Trick – Let it sit at room temperature for 5 minutes before scooping.
Nutritional Insights
Per Serving (Approximate)
- Calories: 290
- Fat: 20g
- Carbohydrates: 24g
- Protein: 4g
Ingredient Swaps and Alternatives
Can’t find something? No problem.
- No Heavy Cream? – Use full-fat coconut milk.
- No Dairy? – Swap both the milk and cream for oat milk and coconut cream.
- No Egg Yolks? – Skip them for a lighter texture but expect a slightly icier finish.
Matcha Ice Cream Recipe
- Prep Time: 15 minutes
- Freeze Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churned or No-Churn
- Cuisine: Japanese
Description
Creamy, rich, and packed with earthy matcha flavor, this homemade matcha ice cream is easy to make with or without an ice cream maker. Using a unique combination of honey and sugar for sweetness, this version enhances the matcha’s natural umami while keeping a perfectly balanced, smooth texture.
Equipment:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh sieve
- Ice cream maker (optional)
- Airtight container
Ingredients
- 2 cups (480 ml) heavy whipping cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon honey (optional but recommended)
- 2 tablespoons matcha powder
- Pinch of salt
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions
- Prepare the Matcha Paste: Sift the matcha powder into a small bowl to remove any lumps. Add 2 tablespoons of warm milk and whisk until a smooth paste forms. This prevents clumping when added to the ice cream base.
- Heat the Dairy: In a medium saucepan over medium heat, combine the remaining milk, heavy cream, sugar, honey, and salt. Stir until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly add ½ cup of the warm cream mixture to the yolks, whisking constantly to prevent scrambling. Gradually whisk the tempered yolks into the saucepan with the remaining cream mixture.
- Cook the Custard: Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F or 77°C). Do not let it boil. Remove from heat.
- Strain and Cool: Pour the mixture through a fine mesh sieve into a clean bowl to remove any solids. Stir in the vanilla extract and prepared matcha paste until fully combined. Cover and refrigerate for at least 4 hours or until completely chilled.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
- Freeze to Set: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
Notes
No-Churn Method:
- In a large bowl, whip 2 cups of heavy cream to stiff peaks.
- In another bowl, mix a 14-ounce can of sweetened condensed milk with the matcha paste and vanilla extract.
- Gently fold the whipped cream into the matcha mixture until smooth.
- Pour into a container, cover, and freeze for 6 hours or until firm.
This recipe stands out by incorporating honey along with sugar, which enhances the matcha’s natural umami while giving the ice cream a smoother mouthfeel. Honey also helps prevent crystallization, leading to a creamier texture after freezing.
Storage Tip:
Store in an airtight container in the freezer for up to 2 weeks for the best texture and flavor.
Nutrition
- Serving Size: 1 Serving
- Calories: 290
- Fat: 20g
- Carbohydrates: 24g
- Protein: 4g
FAQ’s On Homemade Matcha Ice Cream
You probably used low-grade matcha. Try a better quality one and adjust the sweetness.
Yes! Follow the no-churn method above.
Up to two weeks, but it’s best within the first few days.
It’ll be less creamy, but it works if you adjust the sugar slightly.
Keep it in an airtight container in a cool, dark place. Light exposure dulls the color.
Not recommended. It often contains fillers that change the texture.
Try it with mochi, fresh strawberries, or a drizzle of sweet red bean paste.
The Final Bite
Great recipes should be shared, just like a scoop of homemade matcha ice cream.
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Written by Ryan Yates, a culinary expert with 20 years of experience in commercial kitchens and a working executive chef, this digest is packed with everything you need to elevate your home cooking.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.