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Matcha Ice Cream

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A creamy, smooth, and subtly sweet matcha ice cream made without eggs, featuring a rich green tea flavor that’s balanced with a hint of sweetness and a soft, creamy texture.

  • Total Time: 1 hour 35 minutes
  • Yield: 1 pint

Ingredients

  • Main Ingredients:
  • 1 tsp (3.5g) powdered gelatin
  • 1–2 tbsp matcha (see notes for strength preference)
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • Equipment:
  • Ice cream maker
  • 1 quart (or larger) ice cream container

Instructions

  1. Prep the Ice Cream Maker: The night before, place the ice cream maker bowl in the freezer to chill.
  2. Mix Gelatin and Matcha: In a small bowl, whisk together gelatin, matcha (adjust the amount to your taste), and sugar. Add 1/2 cup cold water to the mixture and stir well. Set aside.
  3. Heat the Cream and Milk: In a large pot, combine the whole milk and heavy cream. Heat over medium-high heat, stirring occasionally, until it begins to boil.
  4. Combine the Mixtures: Turn off the heat and add the matcha-gelatin mixture to the warm cream mixture. Stir until everything dissolves. It’s okay if a few small clumps of matcha remain. Strain the mixture into a large bowl to remove any clumps of gelatin or matcha. Cover and refrigerate until the mixture is cool to the touch, at least 1 hour (or overnight for the next day).
  5. Churn the Ice Cream: Once the mixture is cooled, remove the ice cream maker bowl from the freezer. Pour the chilled matcha cream mixture into the machine and churn for 20 minutes or until it reaches a soft serve consistency.
  6. Freeze or Serve: You can enjoy the ice cream immediately at soft serve consistency, or transfer it to a container and freeze it to harden. Before serving, let it thaw for 10 minutes at room temperature for easier scooping.

Notes

  • Matcha: 1 tablespoon of matcha gives a flavor similar to matcha mochi ice cream. If you prefer a stronger matcha flavor, increase to 2 tablespoons.
  • Gelatin: A packet of Knox gelatin is 7g (about 2 and 1/4 teaspoons). This recipe uses about half a packet.
  • Doubling the Recipe: You can double the recipe to make one quart of ice cream.
  • Author: Maya
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Churned
  • Cuisine: Japanese
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/4 pint
  • Calories: 386
  • Sugar: 29g
  • Sodium: 70mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 80mg

Find it online: https://recipeteach.com/matcha-ice-cream/