Matcha Ice Cream Recipe
Vytautas Butkus · Japanese culture & matcha expert
No-churn matcha ice cream is forgiving, but the colour is not. Matcha pigment dulls after several days in the freezer, especially if the container is not airtight. Make it, eat it within a week, and use culinary or premium matcha. Ceremonial matcha is wasted here.
Recipe snapshot:
- Prep: 15 minutes
- Freeze: 4-6 hours
- Total: about 6 hours
- Yield: 6-8 servings
- Matcha grade: culinary or premium
Why this works
The important choice is making a smooth matcha paste before it touches the cream. Dry powder folded into whipped cream leaves dusty streaks and bitter pockets. I use 10-15 g matcha with 2 tbsp hot water, whisk it glossy, then let it cool before mixing with condensed milk. Cold mutes flavour, so the matcha needs to taste slightly too strong before freezing.
Ingredients
- 400ml double cream, cold
- 200g sweetened condensed milk
- 10-15g matcha powder, culinary or premium grade
- 2 tbsp hot water
- Pinch of salt
Instructions
- Sift matcha into a bowl, add hot water, whisk into a smooth paste, and let it cool.
- Whip cold double cream until stiff peaks form.
- Mix condensed milk, matcha paste, and salt until smooth.
- Fold matcha mixture into whipped cream until evenly combined.
- Transfer to a freezer-safe container, smooth the top, and cover tightly.
- Freeze for 4-6 hours or overnight until firm.
Texture and colour tips
- Freeze shallow: a wide container sets faster and forms fewer large crystals.
- Press film to the surface: then add the lid. Air dulls the top layer.
- Rest before scooping: 5-8 minutes at room temperature gives cleaner scoops.
- Eat within a week: it remains safe longer, but the colour and aroma fade.
Variations
White chocolate matcha ice cream
Melt 60 g white chocolate, cool it slightly, and mix it into the condensed milk before adding the matcha paste.
Sesame matcha ice cream
Add 1 tbsp toasted sesame paste. It makes the finish nuttier and less sweet.
Dairy-free note
Use chilled coconut cream and coconut condensed milk. The texture is lighter and the coconut will show, but matcha still works.
More matcha desserts
Try matcha cake, matcha chocolate, matcha mochi, or the broader matcha recipes list.
Frequently Asked Questions
Do I need an ice cream machine for matcha ice cream?
No. This is a no-churn recipe.
Why is my matcha ice cream icy instead of creamy?
Weak whipping, overmixing, or poor covering. Whip properly, fold gently, and seal the container tightly.
What matcha should I use for ice cream?
Culinary or premium matcha. Ceremonial grade is better saved for drinking.
Can I make matcha ice cream with coconut cream?
Yes, using the thick chilled part. Expect coconut flavour.
How long does homemade matcha ice cream last?
Best within one week for colour and flavour, though it can remain safe longer if stored properly.
What I'd change next time: I would add 1 tsp vodka to the base for a slightly softer scoop, especially if serving straight from a very cold freezer.
Use a strong baking-grade cup
For frozen desserts, use clean culinary or premium matcha such as Popcha matcha powder.
Written by Vytautas Butkus.
Frequently asked
- Do I need an ice cream machine for matcha ice cream?
- No. This recipe is no-churn, so you only need a whisk or mixer, bowls, and a freezer-safe container.
- Why is my matcha ice cream icy instead of creamy?
- The usual causes are weak whipping, overmixing, or poor freezer cover. Whip cream to stiff peaks, fold gently, and cover the container tightly.
- What matcha should I use for ice cream?
- Culinary or premium grade matcha is ideal for ice cream. It gives good colour and flavour without needing ceremonial grade.
- Can I make matcha ice cream with coconut cream?
- Yes, but texture will be a little lighter and less rich than dairy cream. Chill the coconut cream well and use only the thick part.
- How long does homemade matcha ice cream last?
- It is best within 1-2 weeks in the freezer, stored airtight. After that it is still safe to eat, but texture may become less smooth.
