Matcha Ice Cream

Name: Matcha Ice Cream
Cook time: 80 min
Total time: 80 min
Cuisine: European
Ingredients: milk — 250 ml; heavy cream 33-35% — 250 ml; sugar — 125 g; egg yolks — 4 pcs; matcha powder — 3 tsp; boiling water — 3 tbsp

80 minutes

Medium

This ice cream is for all the matcha lovers out there! As you may have noticed, matcha is having a huge moment right now, though mostly in the form of lattes.

If you're new to matcha, it's a type of Japanese green tea made by grinding the top leaves of the tea bush into a fine powder. It has a unique, earthy flavor and aroma that works beautifully in desserts, not just in tea. I've even shared a recipe for a matcha loaf cake.

For those accustomed to classic flavors, this ice cream might taste quite unusual. I wouldn't serve it on its own to unprepared guests, but it pairs beautifully with a variety of berries, especially raspberries. Lemon curd is also a fantastic addition here—its bright acidity really complements the flavor of the matcha.

Desserts & Sweets European cuisine Japanese cuisine

18.08.2025

Ingredients :

Base

milk
250 ml
heavy cream 33-35%
250 ml
sugar
125 g
egg yolks
4 pcs
matcha powder
3 tsp
boiling water
3 tbsp

Recipe:

Ingredient Notes:

Matcha Powder. Matcha is the key ingredient that gives this ice cream its unique flavor and aroma. There is no substitute for it. It’s now widely available in most tea shops and online stores.
Milk and Cream. Feel free to adjust the ratio of milk and cream to your liking. The higher the fat content of the mixture, the richer and more velvety your ice cream will be.
Sugar. Use regular white granulated sugar. The fineness of the sugar isn’t a concern here, as it will dissolve completely in the custard base.
Egg Yolks. This recipe calls for yolks from medium eggs, which typically weigh about 18-20g each. Do not use whole eggs, as they will not give the proper texture.

Let’s start cooking!

Combine the milk and cream. Bring the mixture to a boil, then remove it from the heat.

Mix the matcha tea with 3 tablespoons of boiling water, then add it to the milk mixture. Stir.

Beat the egg yolks with sugar until they are light and fluffy.

Slowly pour the cream and milk mixture into the egg yolk mixture, stirring constantly with a whisk.

Pour the mixture into a saucepan and place it over low heat. Cook, stirring constantly, until the mixture thickens.

Pour the mixture into a thin-walled metal bowl and place it in a larger bowl filled with ice water to cool quickly.

Pour the mixture into an ice cream maker and prepare according to the machine’s instructions. For my machine, this takes about 25–30 minutes. The mixture should have this consistency:

Transfer the ice cream to a container, and freeze for an hour or two.

Serve. I like to top mine with fresh raspberries, lemon curd, and grated lemon zest.

Enjoy!

This Matcha Ice Cream recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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