Matcha Ice Cream

matcha ice cream-7

5 from 1 reviews


  • 1.5 cups milk
  • 100 grams sugar
  • 3 egg yolks
  • 1.5 cup cream
  • 16 grams matcha powder


  1. Heat milk in a saucepan on medium low heat.
  2. Once the milk just starts to bubble, remove from heat.
  3. In a large heatproof bowl or cup, beat the egg yolks with the sugar until nice and fluffy.
  4. Gradually add about 1 cup of hot milk to the mixture while continuously whisking.
  5. Add the entire mixture back to the saucepan while whisking and heat until 165-170 degrees. Remove from heat and whisk in matcha powder.
  6. Add the cold cream to a heat/cold proof bowl (plastic or stainless steel) and place in an ice water bath.
  7. Stir occasionally to expedite cooling.
  8. 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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