Matcha Ice Cream with or Without an Ice Cream Maker
Indulge in the creamy, earthy delight of homemade Matcha Ice Cream with or without an ice cream maker—perfectly customizable for any kitchen setup. This luscious treat combines the bold, antioxidant-rich flavor of ceremonial-grade matcha powder with the velvety smoothness of a custard base made from heavy cream, whole milk, egg yolks, and just a touch of vanilla. Whether you churn it traditionally or use the no-churn method, the result is a silky scoop that melts in your mouth with a harmonious balance of sweetness and umami. Ideal for matcha lovers, this recipe is a showstopper for dessert lovers and can be served in bowls, cones, or alongside traditional Japanese sweets. With easy-to-follow steps and an impressive flavor profile, it’s a must-try for elevating your summer dessert game.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.666 cup Granulated sugar
- 2 tablespoons Matcha powder
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 0.25 teaspoon Salt
Instructions
In a medium mixing bowl, whisk the matcha powder and 1/4 cup of the granulated sugar together until evenly combined.
In a saucepan over medium heat, combine the heavy cream, whole milk, and salt. Heat until the mixture begins to steam but does not boil.
In a separate bowl, whisk the egg yolks and the remaining granulated sugar until the mixture becomes pale and thickened.
Slowly pour about 1/2 cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the mixture over low to medium heat, stirring frequently, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
Once thickened, remove the mixture from heat and stir in the matcha mixture and vanilla extract, whisking until smooth and well combined.
Pour the custard through a fine mesh sieve to remove any lumps, and let it cool to room temperature. Then cover and chill in the refrigerator for at least 3 hours, or ideally overnight.
If using an ice cream maker, churn the chilled custard according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze for 2-4 hours before serving.
If not using an ice cream maker, pour the chilled custard into a freezer-safe container. Place it in the freezer and stir vigorously every 30 minutes for 3-4 hours to break up ice crystals, until the ice cream is smooth and firm.
Serve the matcha ice cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 145.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
