Matcha Green Tea Ice Cream

You could say I am obsessed with Green Tea. I adore it.

You bet that if something is offered in a green tea flavor, I am all about it.

Some of my favorite green tea things:

• Starbucks frappuccino
• Bubble tea
• Mochi
• Good ole hot green tea
• Iced green tea

…and of course… ice cream.

I remember the first time I had Green Tea ice cream.

I was at a local Japanese restaurant and it was fantastic.

There is something so refreshing about the taste.

I know that I feel better about eating ice cream or drinking a 400 calorie beverage when it’s green.

Maybe now I can justify drinking Shamrock milkshakes from McDonald’s.

Just kidding…

What is Matcha Powder?

Matcha powder is green tea that is finely ground up into a powder.

It is traditionally mixed with hot water to make a frothy drink but we have found all types of creative uses for it such as bubble tea, matcha lattes, and we can’t forget about this ice cream!

You can find it at most specialty spice stores and perhaps even your local grocery store. It’s much easier to find lately!

What do you need to Make Green Tea Ice Cream?

To make green tea ice cream you will need some basic ingredients such as heavy cream, milk, eggs and sugar, but you’ll also need some more specialty tools and ingredients such as…

An Ice Cream Machine: My favorite is this attachment for my kitchen aid mixer.

Matcha Powder: This powder gives us the beautiful green hue and the green tea flavoring.

The Best Matcha for Ice Cream

Look for bright green culinary-grade matcha. Dull or brownish powder is old and will taste bitter. You don’t need the pricier ceremonial grade, since it’s going into cream and sugar. Sift it if it’s lumpy, then whisk it into the hot cream until it’s completely dissolved.

Equipment You’ll Need

This recipe does need an ice cream maker. I use the KitchenAid ice cream maker attachment, and the bowl needs at least 24 hours in the freezer before you churn. Beyond that: a medium saucepan, a wooden spoon, a fine-mesh strainer, and a large bowl of ice water for cooling the custard fast. If you don’t have a machine, look for a no-churn recipe instead. This custard needs churning to come out creamy instead of icy.

Tips for a Smooth Custard

The custard is the only tricky part, and it comes down to three things. Temper the eggs: whisk a cup of the hot cream into them before they go into the pan, so they warm up gradually instead of scrambling. Stir constantly over medium heat. It’s ready when it coats the back of the spoon. Then strain it right away into a bowl set over ice water, which catches any cooked bits of egg and stops the cooking.

Troubleshooting Matcha Ice Cream

If your ice cream turns out icy or grainy instead of creamy, the custard probably wasn’t cold enough before churning, or the ice cream maker bowl wasn’t frozen solid. Chill the custard completely and give the bowl a full 24 hours in the freezer, then churn until it reaches soft-serve consistency. If it tastes bitter, look at your matcha: old or low-grade powder turns bitter fast, so a fresher, brighter green tin usually fixes it.

Storage Tips

Store your matcha ice cream in an airtight container in the freezer for up to two weeks. Keep it toward the back of the freezer, away from the door, where the temperature stays the steadiest. If it gets rock-hard, let it sit on the counter for 5 to 10 minutes before scooping. Pressing a piece of parchment directly onto the surface before you seal the container helps prevent freezer burn and keeps that green color bright.

Serving Suggestions and Toppings

Matcha ice cream is wonderfully versatile, so don’t be shy about getting creative with toppings and pairings. A drizzle of white chocolate sauce or a sprinkle of black sesame seeds adds both visual contrast and complementary flavors that elevate the earthy matcha. For a more indulgent approach, try serving it alongside mochi, dorayaki (red bean pancakes), or a delicate butter cookie—these traditional Japanese treats make matcha ice cream feel like a special dessert experience. If you want to keep it simple, a light dusting of extra matcha powder on top not only looks Instagram-worthy but reinforces that green tea flavor in the best way.

Make-Ahead Tips

You can cook the custard up to two days ahead. Strain it, cool it over the ice bath, then cover it and keep it in the fridge until you’re ready to churn. A fully chilled base churns faster and comes out creamier. After churning it needs about 8 hours in the freezer to firm up, so make it the day before you want to serve it.