Matcha Ice Cream

Vibrant, creamy matcha ice cream with real green tea depth and just the right sweetness. This no-churn version freezes beautifully smooth and delivers an elegant, bittersweet Japanese treat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Servings: 4 servings
Calories: 260

Ingredients

2 tbsp high-quality matcha powder, sifted
60 ml hot water (not boiling)
400 ml sweetened condensed milk
500 ml heavy whipping cream, well chilled
1 tsp pure vanilla extract
Pinch of salt
2 tbsp granulated sugar (optional, for extra sweetness)
Fresh mint leaves, to serve (optional)

Instructions

Whisk the sifted matcha with the hot water until completely smooth and free of lumps.
Whisk the matcha liquid into the condensed milk until evenly green. Stir in the vanilla and salt.
In a cold bowl, whip the heavy cream to soft peaks.
Fold one third of the whipped cream into the matcha mixture to lighten it, then gently fold in the rest until just combined.
Pour into a freezer-safe container, smooth the top, and cover.
Freeze at least 6 hours or overnight. Let sit 5 minutes at room temperature before scooping.

Pro tips

Sift the matcha before whisking — lumps never disappear once frozen.
Chill your bowl and beaters for faster, more stable whipping.
Press plastic wrap directly on the surface to stop ice crystals forming.
For a deeper color and flavor, add an extra teaspoon of matcha.

Frequently asked questions

Why does my matcha ice cream taste bitter?

The matcha was too old or low quality. Use ceremonial or high-quality culinary grade matcha and whisk it smoothly before adding.

Can I make matcha ice cream without an ice cream maker?

Yes — whisk the matcha with the condensed milk first, then whip and fold in the cream. No churner needed.

How long does homemade matcha ice cream keep?

Up to 2 weeks in a covered container, with plastic wrap pressed on the surface to prevent ice crystals.

How do I make it sweeter?

Stir in a spoonful of honey or a little more condensed milk to taste before freezing.