This is the best creamy matcha green tea ice cream with easy-to-follow step-by-step instructions. This green tea delight will easily become your new favorite way to be caffeinated! The matcha flavor is light and subtle, perfectly matching this smooth-as-silk ice cream.

Several scoops of green ice cream in a tub with grey background.

How to make this recipe

Mixing ingredients for an ice cream base on a grey backdrop.
  • Whisk the yolks and sugar together until pale yellow. Then, warm the milk and vanilla until it just lightly simmers.
Two hands tempering an egg mixture in a purple pot with whisk.
  • Temper the egg/sugar mixture with the milk/vanilla mixture.
A hand whisking and taking the temperature of cream custard with a thermometer.
  • Return the mixture to the saucepan and cook it until it has thickened, stirring slowly and constantly. It should get to 170F using an instant-read thermometer.

Want it extra scoopable and creamy?

Add 1/4 cup of heavy cream and 1 tablespoon of sugar to the recipe to make it freeze less solid and be more scoopable.

Step by step photos showing a hand mixing matcha powder into an ice cream custard base.
  • Next, remove from heat. Sift (photo 1 above) and whisk or blend the matcha into the mixture (photos 2 above). Add the cream (photo 3 above). Chill in the refrigerator overnight.

Ice Cream Maker Recommendations

The Ice cream attachment for Kitchen Aid mixer is what I use because it doesn’t require an additional appliance. If you do not have a Kitchen Aid mixer and prefer not to buy one, this is my favorite inexpensive option ice cream maker, and this is my favorite high-end ice cream maker. All three options work with gelato, ice cream, and sorbet.

Green ice cream in a KitchenAid ice cream attachment on grey background.
  • The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes.
Green ice cream in circular dish on grey dishtowel shown with and without parchment paper on top.
  • Transfer to a container you can freeze, cover with parchment paper (optional), and freeze for at least 4 hours.

Tips for Matcha Green Tea Ice Cream

  • Want more matcha flavor? Add an extra teaspoon of matcha. Want to taste more vanilla flavor? Leave one teaspoon out.
  • Cover the ice cream with parchment paper for a longer-lasting smooth, soft texture.
  • Use culinary-grade matcha. There’s no need to waste that extra money on the ceremonial grade matcha for this recipe.
  • Keep your matcha powder fresh: Make sure you store your matcha in a well-sealed container. It needs to be airtight to keep out moisture.
Scoops of green ice cream.

Make this matcha treat doubly delicious by turning it into a matcha affogato. It is also delicious topped with chocolate syrup or fresh fruit like strawberries.

More Delectable Matcha Recipes

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Green ice cream scoops.
Author: Candice Walker

Not Too Sweet Matcha Green Tea Ice Cream

4.98 from 39 votes
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The best matcha green tea ice cream with step-by-step photo instructions. This will be your new favorite way to get your matcha fix.
Prep Time30 minutes
Cook Time30 minutes
Resting Time4 hours
Total Time1 hour
Course: Dessert
Cuisine: Japanese
Servings: 8
Calories: 273kcal

Ingredients

  • 5 large egg yolks
  • 1/2 cup sugar
  • 1 1/2 cups whole milk
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 2 tbsp culinary grade matcha powder
  • 1 1/2 cups heavy cream
US Customary – Metric

Instructions

  • Put the bowl of your ice cream maker in the freezer.
  • Whisk the yolks and sugar together until pale yellow.
  • Warm the milk and vanilla until it just lightly simmers.
  • Temper the egg/sugar mixture with the milk/vanilla mixture.
  • Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
  • Remove from heat. Sift and whisk or blend the matcha into the mixture. Add the cream. Chill in the refrigerator overnight.
  • The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes.
  • Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.

Video

Notes

Want more matcha flavor? Add an extra teaspoon of matcha. Want it more vanilla-y? Leave one out.
Cover the ice cream with parchment paper for a longer lasting smooth, soft texture.
Make sure you store your matcha in a well-sealed container. It needs to be air tight to keep out moisture.
How to keep it fresh: store your sealed matcha in the refrigerator for long lasting freshness.
Use culinary grade matcha…no need to waste that extra money on the ceremonial grade matcha for this recipe. FYI You should only be using that top shelf matcha with water…not even lattes.

Nutrition

Calories: 273kcal | Carbohydrates: 16g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 41mg | Potassium: 103mg | Sugar: 14g | Vitamin A: 1045IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

39 Comments

  1. 4 stars
    The recipe is delicious and I enjoy it very much. But… it’s now sitting in the back of my freezer labeled laxative so I never eat it on a day I have to work. I beg everyone to err on the side of caution and to experiment with homemade ice cream on days where you have zero commitments.

    Reply

  2. What can I make a Taro ice cream mix Matcha ice cream? Do I use unsweetened condensed milk or heavy cream?

    Thank you

    Maya

    Reply
4.98 from 39 votes (30 ratings without comment)

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