Matcha ice cream is creamy, lightly sweet and pleasantly bitter, with the grassy flavor of green tea. Below are three ways to make it at home: an easy no-churn version with four main ingredients, a classic custard version for an ice cream maker, and a dairy-free coconut version. All three use culinary-grade matcha and keep the same key trick: turn the matcha into a smooth paste first.
Before you start: matcha tips
- Use culinary-grade matcha. Its bolder flavor holds up to cream and sugar. Save ceremonial grade for drinking. See ceremonial vs culinary matcha.
- Sift, then make a paste. Matcha does not dissolve, so whisk it into a little liquid first to avoid green specks and clumps.
- Adjust the strength. Use a little less matcha for a milder, sweeter scoop, or a little more for a deeper green and a more bitter tea flavor.
- Look for bright green powder. A dull or yellowish color usually means a flatter flavor.
No-Churn Matcha Ice Cream
A creamy, scoopable matcha ice cream with just four main ingredients and no ice cream maker. Prep 10 min | Total 6 hr 10 min | Makes about 1 1/2 quarts (12 half-cup servings).
Ingredients:
- 2 tbsp (about 12 g) culinary-grade matcha powder
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups cold heavy whipping cream
- Make the matcha base. Sift the matcha into a large bowl. Add about 1/4 of the condensed milk and whisk into a smooth paste, then whisk in the rest of the condensed milk, the vanilla and the salt.
- Whip the cream. In a separate cold bowl, whip the cream to stiff peaks with a hand or stand mixer.
- Fold. Stir a big spoonful of whipped cream into the matcha base to loosen it, then gently fold in the rest until no streaks remain.
- Freeze. Spread into a loaf pan or freezer container, press plastic wrap onto the surface and freeze for at least 6 hours, or overnight, until firm.
- Serve. Let it sit at room temperature for 5 minutes before scooping.
Caffeine: about 14 to 35 mg per half-cup serving.
Classic Custard Matcha Ice Cream
A rich, Japanese-style green tea ice cream made with an egg-yolk custard and churned in an ice cream maker. Prep 15 min | Total 5 hr | Makes about 1 quart (8 half-cup servings).
Ingredients:
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2/3 cup sugar, divided
- 2 tbsp (about 12 g) culinary-grade matcha powder
- 5 large egg yolks
- Pinch of salt
- Warm the milk. Heat the milk, cream and half the sugar in a saucepan over medium heat until steaming, but not boiling.
- Add the matcha. Sift the matcha into a small bowl, whisk in about 1/2 cup of the warm milk to make a smooth paste, then whisk the paste back into the pan.
- Temper the yolks. Whisk the yolks, the rest of the sugar and the salt in a bowl. Slowly whisk in about 1 cup of the hot matcha milk, then pour everything back into the pan.
- Cook the custard. Stir constantly over medium-low heat until the custard thickens enough to coat the back of a spoon and reaches 160°F on a thermometer. Do not let it boil.
- Chill. Strain into a bowl, cool, then cover and refrigerate for at least 4 hours or overnight until very cold.
- Churn and freeze. Churn in an ice cream maker according to its instructions, then freeze until firm enough to scoop.
Caffeine: about 21 to 53 mg per half-cup serving.
Dairy-Free Coconut Matcha Ice Cream
A vegan matcha ice cream made with full-fat coconut milk and maple syrup, churned or made in a pan. Prep 10 min | Total 6 hr 10 min | Makes about 1 quart (8 half-cup servings).
Ingredients:
- 2 cans (13.5 oz each) full-fat coconut milk, chilled
- 1/2 cup maple syrup
- 1 tbsp (about 6 g) culinary-grade matcha powder
- 1 tsp vanilla extract
- Pinch of salt
- Blend. Blend the coconut milk, maple syrup, matcha, vanilla and salt until completely smooth.
- Churn or pan-freeze. Churn in an ice cream maker, or pour into a shallow pan and freeze, stirring well every 30 to 45 minutes for the first 2 to 3 hours to break up ice crystals.
- Freeze. Freeze until firm, about 6 hours in total, and let it soften for 10 minutes before scooping, since coconut ice cream freezes harder than dairy.
Caffeine: about 10 to 27 mg per half-cup serving.
Does matcha ice cream have caffeine?
Yes. Matcha is made from whole green tea leaves, and lab tests of matcha powders have found about 14 to 35 mg of caffeine per gram (Meyer et al., 2023; Koláčková et al., 2022). Spread across a batch, that works out to roughly 10 to 53 mg per half-cup serving of these recipes, depending on the recipe and the matcha you use.
The FDA cites 400 mg a day as an amount not generally linked to negative effects in healthy adults (FDA). If you are sensitive to caffeine or are serving it in the evening, use less matcha or a smaller scoop. For more, see does matcha have caffeine.
Serving ideas
- Matcha affogato: whisk 2 tablespoons of NeuroMatcha with a splash of hot water and pour it over a scoop. NeuroMatcha has 17.64 mg of caffeine per 2-tablespoon serving and also contains Alpha-GPC.
- Top with fresh strawberries, toasted sesame seeds or a drizzle of honey.
- Sandwich a scoop between two butter cookies.
- Serve with sweet red bean paste for a classic Japanese pairing.
A note on eggs
The classic custard version is cooked to 160°F, the temperature the FDA recommends for dishes that contain eggs. If you prefer a recipe where the eggs stay raw or undercooked, the FDA advises using pasteurized eggs or pasteurized egg products (FDA).
Frequently asked questions (FAQ)
What is matcha ice cream?
Matcha ice cream, also called green tea ice cream, is ice cream flavored with matcha, a powdered green tea. It has a creamy, slightly bitter, grassy tea flavor and a natural green color, and is a classic dessert in Japan.
Does matcha ice cream have caffeine?
Yes. Matcha powders contain about 14 to 35 mg of caffeine per gram, so a half-cup serving of these recipes has roughly 10 to 53 mg, depending on the recipe and the matcha. Each recipe below lists its own estimate.
What kind of matcha is best for ice cream?
Culinary-grade matcha works well. Its stronger, slightly more bitter flavor stands up to cream and sugar, and it costs less than ceremonial grade. Choose a bright green powder over a dull, yellowish one.
How do you keep matcha from clumping?
Sift it first, then whisk it into a small amount of liquid to make a smooth paste before adding the rest. Matcha does not dissolve, so it clumps if you dump it straight into a large amount of liquid.
Can you make matcha ice cream without an ice cream maker?
Yes. The no-churn recipe uses whipped cream and sweetened condensed milk, and needs only a mixer and a freezer.
How long does homemade matcha ice cream last?
Homemade ice cream has no stabilizers, so it slowly gets icier in the freezer and tastes creamiest when fairly fresh. Press plastic wrap onto the surface to limit ice crystals, and keep it in the back of the freezer, where the temperature is steadiest.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
This article is for general educational purposes only and is not medical advice. Check with a qualified healthcare professional about caffeine or supplements if you are pregnant, nursing, taking medication, or managing a health condition.
Learn more: read how to make matcha, try our whipped dalgona matcha and strawberry matcha latte, or learn what matcha is made of.
