Japanese Green Tea Ice Cream (egg yolk free!)

Japanese Green Tea Ice Cream

Didn’t think I was going to leave you hanging without dessert now did you?!?

Japanese Green Tea Ice Cream (egg yolk free!). A tasty and reduced guilt way to increase your green tea consumption and satisfy your sweet tooth! | www.alldayieat.com

This is green tea ice cream made with matcha (抹茶 or powdered green tea) and without egg yolks.

In terms of making this without egg yolks, you might think how can it possibly be as creamy and silky as one with egg yolks. Well…

The secret is in the picture below. Can you tell?

Corn starch

I’ve used it before in ice cream and it adds it’s own unique texture.

Depending on your ice cream eating experiences and degree of sensitivity to creamy textures… you may or may not be able to tell the difference.

It does make the ice cream healthier since there is less fat/cholesterol.

And that is what I liked about this recipe!

Look at that silky texture!!!


This ice cream still was able to provide all the flavor and sweetness that a traditional (with egg yolk) green tea ice cream has.

And needless to say, this ice cream did not last more than a few days.

(Yes, I’ve said it before and I’ll say it again. I eat that much ice cream. Just wait and see what other things I’ve been churning!!)

Hope you get a chance to experiment with this alternative way to make green tea ice cream.

Next time, I may try substituting the matcha powder with hojicha (roasted green tea leaves).

Hojicha is another popular ice cream flavor in Japan where it can be found as a soft serve, as ice cream, or even on shaved ice!

It’s much earthier and is special in it’s own way.

Just writing about it, makes me want to make it!

I’m such a bad influence on myself sometimes. Bad bad bad.

Maybe you can balance me out with some good good good and hold off making this ice cream for three days.

Be good for three days, then be bad for the next two and enjoy it. 😀


Here is a video demonstrating how to make this ice cream!


Need an ice cream machine? Check out my review of the Breville Smart Scoop, which is one of my favorite kitchen appliances! 


In case you’ve missed them, here are some of my other ice cream recipes!



Print Recipe
Japanese Green Tea Ice Cream (egg yolk free!) BigOven - Save recipe or add to grocery list Yum
Course dessert
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Course dessert
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 60 minutes
  1. Combine the first 4 ingredients in a saucepan and heat on medium low heat. Mix until sugar has dissolved.
  2. Once the mixture just starts to bubble, remove from heat.
  3. Add the cream to a heat/cold proof bowl (plastic or stainless steel) and place that in another bowl with cold ice water.
  4. Add the hot milk mixture to the cream and stir until cooled. (May be necessary to change out water and add additional ice).
  5. Once cooled, pour into your ice cream maker and follow the manufacturer instructions to churn.
Recipe Notes

Matcha powder can be found on Amazon, I would recommend using the Ito-en brand. If not using this brand, make sure the product is made in Japan and the ingredients to ensure nothing else is mixed in!

The trick to making this quickly is keeping the cream cool. Traditional ice cream recipes have you heat both cream and milk in the pot. By keeping out the cream, you help to quickly cool the hot milk when you add it to your bowl for chilling. You could even stick the cream in the freezer for a bit. Just make sure you don't freeze it!


Yo! I'm Pat, a self-taught cook, who travels for music, food, and adventure. Here I share my knowledge of Japanese cooking with a weekly video and recipe.

I'm going to publish my first Japanese cookbook in July! If you'd like to stay in touch, sign up for more Japanese cooking tips + recipes!


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