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.
How to make this recipe
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.
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.
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.
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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Not Too Sweet Matcha Green Tea Ice Cream
Print Recipe SaveIngredients
- 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
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.