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Making matcha ice cream has never been this easy! It only takes 5 minutes, and you’ll end up with the creamiest, dreamiest treat. No fancy ice cream maker needed!
Who says summer, says ICE CREAM! Honestly, I love ice cream so much I even enjoy it in winter. My favorite? A balance of icy and creamy, not overly rich.
Matcha ice cream is one of my biggest weaknesses. I love anything matcha and can never resist it, especially paired with patbingsu (Korean shaved ice).
While matcha ice cream can be tricky to find, you can easily grab matcha powder from an Asian grocery store. Then you can whip up this incredibly easy matcha ice cream at home in just 5 minutes. No ice cream maker needed!
Trust me, you have to give this a try! Make it, share it with friends and family, and watch their jaws drop when you tell them it only took a few minutes and no ice cream maker. The texture is perfectly creamy, not overly rich, and the matcha flavor is just right: balanced, not too strong or bitter. I’ve tested different amounts of matcha to create the PERFECT RECIPE!
Why you’ll love this recipe
Ingredients
All you need is 4 INGREDIENTS!
- Matcha powder – Use high-quality ceremonial grade matcha for the best flavor and vibrant green color. Lower-quality matcha might taste bitter.
The different types of matcha powder:
Brown tint: matcha with a brownish tint is made from mature leaves. It tends to have a more bitter taste and is best used in recipes combined with other ingredients to balance the bitterness.
Yellow tint: a yellowish tint suggests a mix of mature and younger leaves. This type has a slightly bitter flavor.
Vibrant green: vibrant green matcha indicates it’s made from younger leaves, often ceremonial grade and of premium quality. This type is less bitter and slightly sweeter than the others, making it ideal for ice cream. It also creates a bright, appealing green color in your dessert.
- Heavy whipping cream – Make sure you buy the type of cream that you can whip. The cream must be whipped up to about 3/4, not fully, or else you’ll obtain a matcha whipped cream rather than ice cream.
- Vanilla sugar – I use vanilla sugar to bring some sweetness and flavor to the ice cream. This is optional. You can also substitute it with sugar and a drop of vanilla essence but make sure your vanilla essence is not the essence with a vanilla taste imitation (cheaper but not appropriate for ice cream).
- Sweetened condensed milk – The condensed milk brings extra sweetness and goes very well with the matcha flavor.
How to make matcha ice cream?
- In a large bowl, combine the condensed milk, vanilla sugar, and matcha powder. Use a whisk or hand mixer to blend the ingredients until smooth.
- Add the heavy whipping cream to the mixture. Using a hand mixer, whip the cream until it reaches about ¾ stiffness (soft peaks that are slightly smooth but not fully firm).
- Transfer the mixture into a container, cover it, and freeze for at least 6 hours.
Variations
- Swirls – Add a swirl of sweetened red bean paste (anko) for a Japanese-inspired treat.
- Toppings – Serve with mochi pieces, crushed cookies, or a drizzle of condensed milk.
Storage
Store the matcha ice cream in an airtight container in the freezer. For the best texture, enjoy it within the first few weeks. After that, it may start to lose its creamy consistency and develop ice crystals.
If the ice cream becomes too hard in the freezer, allow it to sit at room temperature for 5-10 minutes before scooping for easier serving.
Emma’s tips
- Chill your equipment – Chill the mixing bowl and whisk beforehand to help the cream whip faster.
- Use a fine mesh sieve – Sift the matcha powder to prevent clumps for a smooth mixture.
- Container choice – Use a freezer-safe container with a tight lid to avoid freezer burn.
- Flavor adjustments – Add more or less matcha powder based on your taste preference.
More Asian desserts?
- Matcha Patbingsu – Korean Shaved Ice Dessert
- Mango Bingsu
- Matcha Dorayaki – Japanese Pancakes
- Strawberry Cheesecake Mochi
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No-Churn Matcha Ice Cream
Equipment
- hand mixer or stand mixer
Ingredients
- 80 ml sweetened condensed milk
- 10 g vanilla sugar | or 2 tsp (10 g) sugar + 1 drop vanilla essence (Note 1)
- 7 g matcha powder (Note 2)
- 200 ml heavy whipping cream
Instructions
- In a large bowl, combine the condensed milk, vanilla sugar, and matcha powder. Use a whisk or hand mixer to blend the ingredients until smooth.
- Add the heavy whipping cream to the mixture. Using a hand mixer, whip the cream until it reaches about ¾ stiffness (soft peaks that are slightly smooth but not fully firm).
- Transfer the mixture into a container, cover it, and freeze for at least 6 hours.
Notes
- Sweetness adjustments – If you prefer your ice cream sweeter, you can increase the sugar slightly.
- Matcha quality – Use high-quality ceremonial grade matcha for the best flavor and vibrant green color. Lower-quality matcha might taste bitter.
