🍨 Matcha Ice Cream
Matcha ice cream is a Japanese favourite made by churning cream, milk and sugar with finely ground green tea powder. It is smooth and rich, with a pleasantly bitter, grassy tea flavour that balances the sweetness. It is served in scoops on its own, alongside other Japanese sweets or as a parfait topping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 ml cream
- 250 ml milk
- 120 g sugar
- 2 tbsp matcha powder
Method
- Whisk the matcha with a few spoons of warm milk into a smooth paste.
- Warm the rest of the milk with the sugar until dissolved, then whisk in the matcha paste.
- Stir in the cream and chill the mixture for 2 hours.
- Churn in an ice cream machine and freeze until firm, about 2 hours.
How to make it lighter
- Stick to one scoop (about 70–100 g).
- Use more milk and less cream for a lighter base.
- Reduce sugar slightly; the matcha flavour comes through more clearly.
History
Green tea ice cream became widely popular in Japan in the second half of the 20th century and has since spread to Japanese restaurants worldwide. Matcha itself has a long history in Japanese tea culture.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →