Matcha Ice Cream

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This vibrant Japanese green tea ice cream delivers the earthy, slightly bitter notes of ceremonial-grade matcha balanced by a rich, creamy custard base. It is the perfect treat on a warm afternoon or alongside a slice of castella cake. A few quality ingredients and a little patience during chilling yield a silky, scoopable dessert with a beautiful jade hue.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 18 gCarbs
• 0 gFiber
• 17 gSugar
• 4 gProtein
• 110 mgSodium
• 140 mgPotassium
• 95 mgCalcium
• 0.8 mgIron
• 1 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the Matcha Custard Base

• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup ceremonial-grade matcha powder
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract

For Finishing

• 2 tablespoons granulated sugar (optional, for slightly sweeter result)

Directions

1. In a medium saucepan, whisk together the heavy cream and whole milk and warm over medium heat until steaming and small bubbles form around the edges, about 4 minutes; do not let it boil.
2. Sift the matcha powder into a small bowl and whisk in 2 tablespoons of the warm cream mixture until completely smooth, then stir the matcha slurry back into the saucepan.
3. In a separate heatproof bowl, whisk the egg yolks with the sugar and salt until the mixture is pale and slightly thickened, about 1 minute.
4. Slowly pour about one-third of the hot cream mixture into the yolks while whisking constantly to temper, then pour the yolk mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and registers 170 to 175°F, about 5 to 7 minutes.
5. Remove from heat, stir in the vanilla, and strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or matcha clumps.
6. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's directions, about 20 to 25 minutes, until it reaches a soft-serve consistency.
8. Transfer the churned ice cream to a freezer-safe container, press plastic wrap onto the surface, cover, and freeze until firm, at least 3 hours, before serving.

Cook’s Notes

• Use ceremonial-grade matcha for the brightest color and cleanest, least-bitter flavor; culinary-grade will taste more astringent and look duller.
• If you do not have an ice cream maker, pour the chilled custard into a shallow metal pan, freeze for 45 minutes, then beat vigorously with a fork; repeat every 30 minutes three to four times until creamy.
• For a dairy-free version, substitute full-fat coconut milk for the cream and use a plant-based milk in place of the whole milk.
• Always sift the matcha before whisking it into the cream to avoid green lumps in the finished ice cream.
• Press plastic wrap directly onto the surface before freezing to prevent ice crystals and keep the texture silky.

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