Homemade matcha ice cream: the creamy, easy recipe
Matcha ice cream is the best way to enjoy its grassy flavour and vibrant colour when the weather is hot. Good news: you don't need to be a pastry chef. Here's a creamy homemade recipe you can make with or without an ice cream maker, and above all the right amount of matcha for a clear flavour without bitterness.
Ingredients (serves about 6)
- •2 teaspoons of matcha (ceremonial grade for a gentler flavour)
- •250 ml well-chilled whipping cream
- •250 ml whole milk
- •100 g sugar (a little less to taste)
- •3 egg yolks
Method, step by step
Sift the matcha to avoid lumps, then mix it with a splash of warm milk until you have a smooth paste. This is the key step: poorly dissolved matcha leaves bitter specks.
Whisk the yolks with the sugar, add the rest of the hot milk, then thicken over a low heat without boiling, as you would a custard. Off the heat, stir in the matcha paste, then the cold cream.
Leave to cool completely in the fridge, then churn in an ice cream maker for 25 to 30 minutes. Without a machine, pour it into a tub and whisk every 30 minutes for about 3 hours to break up the ice crystals.
The anti-bitterness trick
Matcha turns bitter when it gets too hot. Never add it to a boiling liquid: stir it in off the heat, once the mixture has cooled slightly. A ceremonial-grade matcha, gentler and naturally sweeter, is also more forgiving than a low-end culinary matcha.
Indulgent variations
- •Vegan version: replace the cream and milk with full-fat coconut milk, and the yolks with a tablespoon of cornflour.
- •Lighter: a no-cook Greek yoghurt and matcha ice cream.
- •Indulgent: a few shards of white chocolate or a hint of vanilla.
Frequently asked questions
Which matcha should I use for ice cream?+
A ceremonial-grade matcha gives a gentler flavour and a brighter colour. A culinary matcha also works, but it's often more astringent, so compensate with a little more sugar.
How much matcha avoids bitterness?+
About 2 teaspoons per 500 ml of base. Beyond that, the flavour becomes very strong. Always sift the powder and stir it in off the heat.
Can I make matcha ice cream without an ice cream maker?+
Yes. Pour the cooled mixture into a tub and whisk it every 30 minutes for about 3 hours while it sets, to keep the texture creamy.