Delicious Homemade Matcha Ice Cream

A delightful homemade treat that transforms simple ingredients into a creamy matcha ice cream—perfect for impressing friends and family.

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Prep Time 20

Cook Time 10

Total Time 30

Course: Dessert

Cuisine: Japanese

For the Ice Cream Base

2 cups heavy cream This gives the ice cream its rich creaminess.
1 cup whole milk Adds a smooth texture and balances the heaviness of the cream.
3/4 cup granulated sugar Sweetens the ice cream just right!
1 tbsp matcha green tea powder The star ingredient, adding flavor and that gorgeous green color.
1 tsp vanilla extract Enhances the flavor profile beautifully.
1 pinch salt Just a little helps to elevate all the flavors.
4 large egg yolks These make the ice cream rich and custardy.

Step 1: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is warm but not boiling.
Step 2: In a separate bowl, whisk together the matcha powder, remaining sugar, and a pinch of salt. Add the egg yolks and whisk until smooth.
Step 3: Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.
Step 4: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
Step 5: Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
Step 6: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Step 7: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Step 8: Serve and enjoy your matcha ice cream!

To keep your homemade matcha ice cream fresh, store it in an airtight container for up to two weeks in the freezer.