Green Tea Ice Cream

Name: Green Tea Ice Cream
Prep time: 15 min
Cook time: 285 min
Yield: 4 to 6 servings
Cuisine: Japanese Menu
Ingredients: Whole Milk — 540 ml; Heavy Cream — 180 ml; Sugar — 150 g; Salt — ¼ tsp; Matcha Powder — 30 g

This rich, homemade matcha ice cream offers an elegant fusion of premium green tea flavour with a velvety, smooth texture that melts beautifully on the palate. Made by gently incorporating a concentrated matcha paste into a sweet, creamy base, this classic Japanese dessert delivers an authentic, sophisticated balance of earthy bitterness and delicate sweetness that is both deeply refreshing and remarkably simple to prepare in your own home kitchen.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 285 minutes

Servings: 4 to 6

Notes:

To achieve the smoothest texture without any gritty lumps, always make a smooth paste by adding the milk mixture to the matcha powder in small, gradual increments rather than all at once.

Whisking the sugar and milk mixture over medium-low heat until the sugar has fully dissolved—without letting it come to a boil—is crucial to maintaining the delicate, creamy base required for premium ice cream.

Chilling the matcha base thoroughly in the refrigerator for at least 4 hours before churning helps ensure the final ice cream sets with a firmer, more scoopable consistency.

While an ice cream maker is highly recommended for achieving the most professional, airy texture, you can experiment with alternative freezing methods if you do not have one, though churning is ideal for the smoothest results.

The final churning time in the ice cream maker can vary between 25 and 35 minutes depending on your specific machine; simply look for the mixture to thicken significantly before transferring it to your freezer to firm up further.

Heat Base
Gently warm the milk, cream, sugar, and a pinch of salt in a saucepan over medium-low heat, whisking constantly until the sugar has fully dissolved, then remove from the heat.

Create Matcha Paste
Place the matcha powder in a separate bowl, adding small amounts of the warmed milk mixture at a time, whisking into a smooth, lump-free paste before stirring in the remaining liquid.

Chill
Pass the cooled matcha mixture through a fine-mesh strainer to remove any remaining clumps, then place it in the refrigerator to chill thoroughly for at least 4 hours.

Churn
Pour the chilled mixture into an ice cream machine and churn for 25 to 35 minutes, or until the mixture has reached a thick, creamy consistency.

Set and Serve
Transfer the churned ice cream into a container, cover, and freeze until it reaches your desired scoopable consistency, then serve and enjoy.