Japanese Green Tea Ice Cream (egg yolk free!)


  • 200 mL milk
  • 85 grams sugar
  • 15 grams cornstarch
  • 10 grams matcha powder
  • 200 ml cream


  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.


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!

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