This creamy matcha ice cream is my go-to when I want something refreshingly unique, indulgently smooth, and incredibly easy to make. It’s infused with the earthy, slightly sweet flavor of Japanese green tea powder and doesn’t require an ice cream maker—just a few ingredients and a bit of patience while it chills. Whether I’m serving it on a hot summer day or as an elegant dessert after dinner, it never fails to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups heavy whipping cream, chilled
1 can (14 oz) sweetened condensed milk
2 tbsp matcha green tea powder (culinary grade)
1 tsp vanilla extract
Pinch of salt
Directions
I start by sifting the matcha powder into a mixing bowl to eliminate any lumps.
Then I whisk it together with the sweetened condensed milk, vanilla extract, and a pinch of salt until the mixture is silky smooth.
In a separate bowl—well-chilled for best results—I whip the heavy cream until it forms stiff peaks.
I carefully fold the whipped cream into the matcha mixture, keeping it light and fluffy.
Once fully combined, I transfer it into a freezer-safe container, cover it, and let it freeze for at least 6 hours or overnight.
When it’s ready, I scoop and serve, sometimes dusting with extra matcha powder or topping with white chocolate shavings for an extra touch.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Freeze Time: 6 hours
Total Time: 6 hours 15 minutes
Calories: Approximately 230 kcal per serving
Variations
Sometimes I like to change things up a bit:
Coconut Matcha: I substitute part of the cream with coconut cream for a tropical twist.
Honey Matcha: I add a tablespoon of honey for a deeper sweetness that complements the green tea.
Matcha Mocha: A teaspoon of espresso powder adds a delightful coffee contrast.
Swirl-Ins: I’ve folded in white chocolate chips, crushed cookies, or even red bean paste for extra texture and flavor.
Storage/Reheating
I keep this matcha ice cream in an airtight container in the freezer, where it stays fresh for up to two weeks. To serve, I let it sit at room temperature for 5–10 minutes so it softens slightly for easy scooping. Since it’s ice cream, reheating isn’t really necessary—or recommended.
FAQs
How strong is the matcha flavor in this ice cream?
That depends on the quality and amount of matcha used. I use 2 tablespoons of culinary-grade matcha for a bold, earthy flavor, but I can always adjust up or down depending on how strong I want it.
Can I use ceremonial grade matcha instead?
Yes, I can! Ceremonial grade matcha offers a more delicate and slightly sweeter flavor. It’s more expensive but works beautifully in this recipe if I want a milder, smoother green tea taste.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just make sure to check the labels of your specific products if I have dietary restrictions.
Can I make this vegan?
I can try a vegan version by using coconut cream instead of heavy cream and sweetened condensed coconut milk in place of the regular kind. The texture might differ slightly, but it’s still delicious.
Why sift the matcha powder?
Sifting helps break up clumps and ensures the matcha blends smoothly into the mixture, resulting in a creamier texture and even flavor throughout.
Conclusion
This no-churn creamy matcha ice cream is a perfect blend of simplicity and sophistication. Whether I’m a matcha lover or just looking for a unique frozen dessert to try, this recipe delivers in flavor, texture, and ease. With a handful of pantry ingredients and a bit of patience, I get a refreshing treat that always feels a little extra special.
Recipe:
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Creamy Matcha Ice Cream (No-Churn Option!)
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This no-churn creamy matcha ice cream is a simple, elegant frozen dessert made with just a few ingredients. Featuring the earthy, slightly sweet flavor of Japanese matcha green tea, it’s rich, smooth, and refreshingly unique—perfect for summer or a special after-dinner treat.
Ingredients
2 cups heavy whipping cream, chilled
1 can (14 oz) sweetened condensed milk
2 tbsp matcha green tea powder (culinary grade)
1 tsp vanilla extract
Pinch of salt
Instructions
- Sift the matcha powder into a mixing bowl to remove any lumps.
- Whisk the matcha with sweetened condensed milk, vanilla extract, and a pinch of salt until smooth.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the matcha mixture until fully combined and fluffy.
- Transfer the mixture to a freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours or overnight until firm.
- Scoop and serve. Optionally, dust with extra matcha powder or top with white chocolate shavings.
Notes
For a tropical twist, substitute some of the cream with coconut cream.
Add honey for extra sweetness or espresso powder for a matcha mocha variation.
Fold in white chocolate chips, crushed cookies, or red bean paste for added texture and flavor.
Let ice cream sit at room temperature for 5–10 minutes before scooping for best texture.
Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 230
- Sugar: 20g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
