Learn how to make authentic matcha ice cream at home with two easy methods. Our no-churn and custard-based recipes deliver that rich, earthy flavour you crave.
What makes a great matcha ice cream recipe?
The best matcha ice cream balances creamy richness with that distinctive earthy, slightly bitter green tea flavour. You want a smooth texture without ice crystals, and a vibrant green colour that looks as good as it tastes. The secret lies in using quality culinary matcha, sifting it properly to avoid lumps, and choosing a method that suits your equipment. Whether you have an ice cream maker or not, you can achieve that authentic Japanese ice cream parlour taste at home.
Which method should you choose: no-churn or custard-based?
No-churn is your friend when you want results with minimal effort. No special equipment needed, just a freezer and a whisk. The combination of whipped cream and condensed milk creates air pockets that mimic churning, giving you a surprisingly smooth result. It's sweeter and slightly denser than traditional ice cream.
Custard-based delivers that classic gelato-style creaminess. The egg yolk custard creates a silkier mouthfeel and allows the matcha flavour to shine through more prominently. If you own an ice cream maker, this method produces superior results. The texture is lighter and more scoopable straight from the freezer.
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How do you make no-churn matcha ice cream?
This method takes just 15 minutes of active work before the freezer does the rest.
Ingredients:
- 300ml double cream
- 1 tin (397g) condensed milk
- 2 tablespoons culinary grade matcha
Instructions:
- Sift the matcha into the condensed milk and whisk until completely smooth. This step is crucial for avoiding green specks.
- In a separate bowl, whip the double cream to soft peaks. You want it billowy but not stiff.
- Fold one third of the cream into the matcha mixture to lighten it, then gently fold in the remaining cream.
- Pour into a freezer-safe container and smooth the top.
- Freeze for at least 6 hours, preferably overnight.
How do you make custard-based matcha ice cream?
This traditional method requires more attention but rewards you with exceptional texture.
Ingredients:
- 500ml whole milk
- 5 egg yolks
- 120g caster sugar
- 2 tablespoons culinary grade matcha
- Pinch of salt
Instructions:
- Sift the matcha into a small bowl. Add 3 tablespoons of the milk and whisk to form a smooth paste.
- Heat the remaining milk in a saucepan until steaming but not boiling.
- Whisk the egg yolks and sugar together until pale and thick.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return to the pan and cook over medium-low heat, stirring continuously, until the custard coats the back of a spoon (about 8 to 10 minutes).
- Remove from heat and whisk in the matcha paste and salt.
- Strain through a fine sieve, then chill completely in the fridge.
- Churn in your ice cream maker according to manufacturer instructions.
What tips ensure perfect matcha ice cream every time?
Always sift your matcha. Those stubborn lumps will not dissolve during mixing, no matter how vigorously you whisk. A fine mesh sieve takes seconds and makes all the difference.
Use culinary grade matcha. Ceremonial grade is wasted in ice cream as the subtle flavour notes disappear among the dairy. Culinary matcha has a stronger, more robust flavour that holds its own, and costs significantly less. Brands available at Waitrose, Holland & Barrett, and online speciality retailers work brilliantly. For tested UK options, use our best culinary matcha UK guide, including picks for frozen desserts and no-bake recipes.
Chill everything thoroughly. Cold cream whips better, and cold custard churns faster with smaller ice crystals.
Store properly. Press cling film directly onto the surface before lidding to prevent ice crystals forming. Your ice cream keeps well for up to 2 weeks.
Frequently asked questions
Can I make matcha ice cream without an ice cream maker?
Absolutely. The no-churn method produces excellent results using just whipped cream and condensed milk. The key is whipping the cream to soft peaks, which incorporates enough air to create a smooth, scoopable texture after freezing.
What matcha should I use for ice cream?
Culinary grade matcha works best for ice cream. It has a more intense, robust flavour that stands up to the richness of cream and sugar. Ceremonial grade matcha is designed for drinking and its delicate notes get lost in desserts. You will also save money using culinary grade.
How long does homemade matcha ice cream last?
Stored properly in an airtight container with cling film pressed against the surface, homemade matcha ice cream keeps for up to 2 weeks in the freezer. After this point, ice crystals begin forming and the texture deteriorates. For best results, consume within the first week.
Why is my matcha ice cream not green enough?
The most common culprits are using too little matcha or choosing a low-quality powder. Increase to 3 tablespoons for a more vivid colour and stronger flavour. Also ensure your matcha is fresh, as it oxidises and turns brownish-green over time. Store matcha in the fridge in an airtight container away from light.
Can I add mix-ins to matcha ice cream?
Yes, and some pairings work beautifully. White chocolate chips, red bean paste, and black sesame seeds are traditional Japanese combinations. Fold mix-ins in during the last minute of churning or just before freezing the no-churn version. Avoid anything too wet, which can create icy pockets.
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