If you’ve ever enjoyed a scoop of Matcha Ice Cream in Japan or at a Japanese café, you’ll know why it’s so special. Creamy, smooth, with that earthy-sweet green tea flavor — it’s a dessert that feels indulgent but refreshing at the same time.
The best part? You can make it at home in two ways:
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Egg-based – for rich, custard-style ice cream.
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Egg-free vegetarian – for a lighter but still creamy texture.
Whether you love traditional custard ice cream or prefer a vegetarian version, this guide will give you step-by-step instructions with exact grams/ml measurements so your matcha ice cream turns out perfectly smooth, creamy, and vibrant green every single time.
Which Matcha Should You Use?
The flavor and color of your ice cream depend on your matcha quality.
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Ceremonial Grade Matcha – Best for drinking, smooth and delicate. You can use it, but the subtle flavor can get lost in dairy and sugar.
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Culinary Grade Matcha – Stronger taste and more affordable, ideal for cooking and desserts.
✅ Recommendation: Use Premium Culinary Grade Matcha for bold flavor and beautiful green color in ice cream.
🍦 Recipe 1: Egg-Based Creamy Matcha Ice Cream (Custard Style)
Servings: ~1 litre (8 scoops)
Ingredients
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Whole Milk – 300 ml
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Heavy Cream (Fresh Cream) – 400 ml
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Egg Yolks – 4 large (about 80 g)
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Sugar – 120 g
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Premium Culinary Matcha – 10 g (about 2½ tsp)
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Warm Water – 50 ml
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Vanilla Extract – 1 tsp (optional)
Instructions
Step 1 – Make Matcha Paste
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Sift 10 g matcha powder into a bowl.
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Add 50 ml warm water (about 80°C) and whisk until smooth and lump-free.
Step 2 – Prepare Custard Base
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Warm 300 ml milk in a saucepan (don’t boil).
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In a separate bowl, whisk egg yolks + sugar until pale and creamy.
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Slowly pour warm milk into yolk mixture while whisking (to prevent scrambling).
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Return to saucepan and cook on low, stirring until it thickens slightly (around 82°C).
Step 3 – Combine & Chill
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Stir in the matcha paste and 400 ml cream.
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Strain the mixture into a clean bowl.
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Cover and refrigerate for 4 hours or until completely chilled.
Step 4 – Freeze
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With Ice Cream Maker: Churn as per instructions, then freeze 2–3 hours.
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Without Machine: Freeze for 1 hour, stir well, then repeat every 30 minutes for 3–4 hours until creamy.
🍦 Recipe 2: Egg-Free Vegetarian Matcha Ice Cream (Corn flour Thickened)
Servings: ~1 litre (8 scoops)
Ingredients
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Whole Milk – 300 ml
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Heavy Cream – 400 ml
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Sugar – 120 g
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Cornflour (Cornstarch) – 15 g (about 2 tbsp)
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Premium Culinary Matcha – 10 g (about 2½ tsp)
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Warm Water – 50 ml
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Vanilla Extract – 1 tsp (optional)
Instructions
Step 1 – Make Matcha Paste
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Sift 10 g matcha into a bowl.
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Add 50 ml warm water, whisk until smooth.
Step 2 – Prepare Base Without Eggs
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Mix 15 g cornflour with 3 tbsp cold milk (from the 300 ml).
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Heat the rest of the milk (~270 ml) with sugar until warm.
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Stir in the cornflour mixture and cook on low until it thickens slightly (about 5–6 mins).
Step 3 – Combine & Chill
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Add matcha paste and mix well.
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Stir in 400 ml cream and vanilla (optional).
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Strain into a clean bowl and refrigerate for 4 hours.
Step 4 – Freeze
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Follow the same freezing steps as the egg recipe above.
Serving Suggestions for Both Recipes
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Classic Japanese Style: Serve with red bean paste (anko) or mochi.
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Fruity Twist: Add sliced strawberries or mango.
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Extra Indulgence: Drizzle with white chocolate sauce.
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Serve in waffle cones for a café-style presentation.
Tips for Creamy, Vibrant Matcha Ice Cream
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Sift the matcha to avoid lumps and bitterness.
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Use high-fat cream for the richest texture.
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Don’t overheat matcha — it can turn bitter and dull in color.
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Store in an airtight container to keep it fresh and green.
Final Thought
Whether you choose the egg-based custard version or the egg-free vegetarian option, both will give you a scoop of matcha heaven — creamy, smooth, and perfectly balanced between sweet and earthy.
With the right matcha, your ice cream won’t just taste amazing — it will look stunning with that natural bright green color that’s as Instagram-worthy as it is delicious.