How to Make Matcha Ice Cream (Easy No-Churn Recipe)

Creamy, green, and no machine needed

Matcha ice cream is one of the easiest ways to enjoy matcha when it's hot out — and you don't need an ice cream maker. This no-churn recipe uses a few ingredients and a freezer.

Ingredients (makes ~1 tub)

• 2 tablespoons (about 12–15g) matcha powder
• 300ml heavy / whipping cream, cold
• 1 can (about 380g) sweetened condensed milk
• 60ml hot water at 80°C

How to make it

1. Sift the matcha into a small bowl, add 60ml hot water (80°C), and whisk until smooth with no lumps. Let it cool.

2. Whip the cold cream to stiff peaks.

3. Fold the condensed milk and the matcha paste into the whipped cream until evenly green.

4. Pour into a container, cover, and freeze for at least 6 hours (overnight is best).

5. Let it soften for a few minutes before scooping.

Tips

• Dissolve the matcha first in a little hot water — adding dry powder straight to the cream leaves bitter clumps.
• Grade: culinary grade works here since sugar and cream dominate, but a good matcha powder gives a brighter colour and cleaner taste.
• Adjust strength: add more matcha for a stronger, slightly bitter "adult" version.

Variations

• Vegan: use whipped coconut cream and sweetened condensed coconut milk.
• Affogato style: scoop over a shot of espresso — like a frozen dirty matcha.

New to matcha? Start with our beginner's guide.