Matcha Ice Cream at Home
Rich, creamy, and vividly green—make authentic Japanese matcha ice cream with a classic custard base or an easy no-churn method.
TL;DR
Whisk 2 tsp matcha to a smooth paste → cook a light custard (milk + yolks + sugar) → fold in whipped cream → freeze 4–6 hours. For no-churn, skip yolks and use sweetened condensed milk + whipped cream.
Ingredients (Classic Custard)
Make a Smooth Matcha Paste
Whisk 2 tsp matcha with 2 tbsp warm water until lump-free.
Heat the Milk
Warm 200 ml milk with half the sugar until steaming (don’t boil).
Temper the Yolks
Whisk yolks with remaining sugar; slowly stream in warm milk while whisking.
Color & Chill
Stir in the matcha paste (and vanilla). Cool completely in the fridge.
Fold in Whipped Cream
Whip 200 ml heavy cream to soft peaks; fold into the chilled base.
Freeze
Transfer to a container; freeze 4–6 h. Stir once at 2 h for smoother texture.
No-Churn (Egg-Free)
- Whisk 2 tsp matcha with 2 tbsp warm water.
- Fold into 1 can (395 g) sweetened condensed milk.
- Whip 400 ml heavy cream to soft peaks; fold gently; freeze.
Common Pitfalls
- Boiling the custard → scrambled eggs. Keep heat low.
- Skipping the sift → clumps & dull color.
- Too much matcha → bitterness. Start with 2 tsp, adjust to taste.
Serving Ideas
Serve with mochi, a spoon of anko (red bean paste), or a dusting of kinako. Great on a warm brownie or alongside fresh strawberries.