Dive into the refreshing world of matcha ice cream with these 10 irresistible matcha ice cream recipes. From classic matcha flavor to unique creations with swirls and mix-ins, this collection has a matcha ice cream recipe for everyone. Get ready to discover your new favorite frozen treat with these must-try matcha ice cream delights you definitely won’t want to miss.
Mochi Ice Cream with Warm Red Bean Soup: A Simple Delight
This recipe elevates store-bought mochi ice cream into a comforting and delicious dessert with minimal effort. The warm red bean soup, also known as oshiruko, creates a wonderful contrast in temperatures and textures with the cold, chewy mochi.
Ingredients
- 1 serving sweet red bean soup (oshiruko) – canned or pre-made is perfectly fine
- 1 piece of your favorite mochi ice cream
- Optional Toppings:
- Matcha powder (for a sophisticated flavor)
- Cinnamon (surprisingly delicious!)
- Kinako (roasted soybean flour, adds deliciousness and helps regulate blood sugar)
Instructions
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Choose your mochi. Select your preferred flavor of mochi ice cream. Anything goes!
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Heat the red bean soup. Gently warm the red bean soup in the microwave according to package instructions (if using pre-made).
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Assemble your dessert. Pour the warm red bean soup into a bowl. Make a small well in the center and place the mochi ice cream on top.
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Add toppings (optional). Sprinkle with your favorite toppings like matcha powder, cinnamon, or kinako for an extra layer of flavor and texture.
Enjoy your simple yet satisfying Mochi Ice Cream with Warm Red Bean Soup!
Easy No-Churn Double Flavor Ice Cream (Vanilla & Matcha)
Indulge in a delightful homemade ice cream experience with this simple no-churn recipe, featuring a beautiful swirl of vanilla and matcha. This recipe requires no eggs and no ice cream maker, making it perfect for a quick and easy frozen treat.
Ingredients
Vanilla Portion
- 1 cup (240g/240ml) cold heavy whipping cream
- 1/4 cup (75g/60ml) cold sweetened condensed milk (add more for sweeter flavor)
- 1 tsp vanilla extract
Matcha Portion
- 1 cup (240g/240ml) cold heavy whipping cream
- 1/4 cup (75g/60ml) cold sweetened condensed milk (add more for sweeter flavor)
- 1 Tbsp Matcha powder
Instructions
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Vanilla Portion: In a medium bowl, combine the sweetened condensed milk and vanilla extract. Mix well and set aside.
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In a large bowl, whip the cold heavy whipping cream with a hand mixer until soft peaks form.
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Gently fold the condensed milk mixture into the whipped cream. Continue whipping until stiff peaks form.
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Fill half of each sphere in your ice mold with the vanilla ice cream mixture.
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Matcha Portion: In a medium bowl, combine the sweetened condensed milk and sifted matcha powder. Mix well and set aside.
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In a large bowl, whip the cold heavy whipping cream with a hand mixer until soft peaks form.
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Fill the remaining half of each sphere in the ice mold with the matcha ice cream mixture.
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Freeze for at least 5 hours, or preferably overnight.
Matcha Ice Cream & Red Bean Dorayaki
This recipe guides you through creating delicious matcha ice cream and red bean dorayaki. Dorayaki are Japanese confectionaries consisting of two small pancake-like patties wrapped around a filling. In this version, we’ll be using a sweet red bean paste and refreshing matcha ice cream.
Ingredients
- 1 Egg
- 150g Pancake Mix
- Some Honey
- 100ml Milk
- Matcha Ice Cream
- Red Bean Paste
Instructions
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Prepare the Pancake Batter: Measure out 150g of pancake mix.
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Combine Ingredients: In a bowl, combine the pancake mix, egg, milk, and honey.
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Mix Thoroughly: Mix the batter well until there are no lumps.
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Cook the Pancakes: Heat a lightly oiled pan or griddle over medium heat. Pour a small amount of batter onto the hot surface to form small, round pancakes.
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Flip the Pancakes: When bubbles start to appear on the surface of the pancakes, flip them over and cook the other side until golden brown.
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Check for Doneness: The pancakes should be a nice, even golden brown color.
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Assemble the Dorayaki: Place a scoop of matcha ice cream on one pancake and a spoonful of red bean paste. Top with another pancake to create a sandwich.
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Serve and Enjoy: Your matcha ice cream and red bean dorayaki are ready to be enjoyed!
Easy No-Churn Matcha Ice Cream
This recipe provides a simple and delicious way to make matcha ice cream at home, without an ice cream maker. With just three key ingredients and a few easy steps, you can enjoy a refreshing and flavorful treat.
Ingredients:
- 1/2 Cup Condensed Milk
- 1 Cup Heavy Cream
- 2 Tablespoons Matcha Powder
Instructions:
- In a bowl, sift the matcha powder. This prevents clumps and ensures a smooth ice cream. Add the heavy cream and condensed milk.
- Using a stand mixer or a hand mixer, whip the mixture on high speed until soft peaks form. This will give the ice cream its creamy texture.
- Transfer the mixture into an airtight container and freeze for at least 8 hours, or preferably overnight, to allow it to solidify completely.
- Scoop and enjoy your homemade, no-churn matcha ice cream!
Homemade Matcha (Green Tea) Ice Cream
This recipe guides you through making delicious and refreshing matcha ice cream at home. With just a few simple ingredients and steps, you can enjoy a scoop of this vibrant green treat.
Ingredients
- 75 cc milk
- 75 cc whipping cream
- 1 egg
- 15 cc matcha (green tea) powder
- 30 g sugar
Instructions
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In a bowl, whisk the egg and sugar together until well combined.
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Add the milk to the egg mixture and place the bowl over low heat. Stir constantly and gently until the mixture thickens slightly. Be careful not to overheat or the egg will scramble.
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Remove from heat once the mixture lightly coats the back of a spoon. Immediately whisk in the matcha powder until smooth. Place the bowl in a larger bowl filled with ice water to cool the mixture quickly while continuing to stir occasionally.
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In a separate bowl, whip the heavy cream to soft peaks.
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Gently fold the whipped cream into the cooled matcha mixture until just combined. Be careful not to overmix.
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Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 hours, preferably overnight. For a smoother texture, stir the ice cream 2-3 times during the first few hours of freezing.
Homemade Matcha Green Tea Ice Cream (No-Churn)
This recipe guides you through making delicious matcha ice cream at home without an ice cream maker. With simple ingredients and easy-to-follow steps, you can create a refreshing treat perfect for any occasion. Customize the sweetness and matcha intensity to your liking!
Ingredients
- 2 Tbsp matcha green tea powder
- 100 ml heavy cream (45% fat)
- 80 to 100 ml milk or soy milk
- 2 egg yolks
- 6 Tbsp light brown sugar or white sugar
Instructions
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Whip the Cream: Beat the heavy cream until thick. It should hold its shape and leave faint lines when dripped from the whisk.
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Combine Dry Ingredients: In a separate bowl, whisk together the sugar and matcha powder. This ensures the matcha dissolves smoothly and prevents clumping.
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Mix Yolks and Matcha: Whisk the egg yolks into the matcha-sugar mixture until well combined.
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Warm the Milk: Gently heat the milk in the microwave until it’s almost boiling. Let it cool to around 60°C/140°F. This temperature is crucial to prevent the eggs from curdling.
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Temper the Eggs: If a skin forms on the milk, remove it. Slowly pour the warmed milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from cooking.
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Add Cream: Gently fold in the whipped cream until the mixture is homogenous.
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Strain (Optional): For an extra smooth texture, strain the mixture through a fine-mesh sieve to remove any undissolved matcha or lumps.
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Freeze: Pour the mixture into a freezer-safe container. Once it starts to freeze around the edges, take it out and whisk vigorously to break up ice crystals. Repeat this process two more times for a creamy consistency.
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Final Freeze: Freeze until solid. For the best texture, mix the ice cream before it gets too hard. If it freezes solid, let it soften slightly at room temperature before serving.
Tips and Variations
Adjusting Sweetness: The recipe uses a moderate amount of sugar to balance the matcha’s bitterness. Feel free to adjust the sugar to your preference. Keep in mind that frozen desserts taste less sweet than when they’re at room temperature.
Matcha Selection: Using high-quality ceremonial grade matcha enhances both the flavor and color of the ice cream. Culinary grade matcha is a more affordable option but may result in a slightly less vibrant color and flavor.
Milk Choice: Soy milk creates a lighter ice cream than cow’s milk due to its lower fat content.
Ice Crystals: Don’t worry if some ice crystals form. Mixing them in well as the ice cream freezes creates a pleasant textural contrast.
No-Churn Matcha Ice Cream (Egg-Free & Rich)
This recipe provides a simple and delicious way to make rich and creamy matcha ice cream without any eggs. The no-churn method makes it incredibly easy, requiring minimal effort and equipment.
Ingredients
- Matcha Base:
- 100 ml Milk
- 55 grams Granulated sugar
- 7 grams Cornstarch
- 8 grams Matcha powder
- 100 ml Heavy cream (high fat content)
Instructions
- Combine and Heat: In a saucepan, whisk together the milk, sugar, cornstarch, and matcha powder over medium heat. Sift the matcha powder beforehand to prevent clumps. Stir constantly until the mixture thickens.
- Cool the Mixture: Remove the saucepan from the heat and let the matcha mixture cool completely.
- Whip the Cream: In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Combine and Freeze: Gently fold the whipped cream into the cooled matcha mixture until well combined. Pour the mixture into a freezer-safe container, cover, and freeze for 3-4 hours.
- Serve: Before serving, let the ice cream soften slightly at room temperature for easier scooping.
- Variation: For coffee ice cream, substitute the matcha powder with an equivalent amount of instant coffee granules.
Creamy Matcha Ice Cream
This recipe guides you through making a rich and delicious matcha ice cream using simple ingredients: milk, a whole egg, sugar, and matcha powder. The egg adds a beautiful creamy texture, while the matcha provides a vibrant green color and distinct flavor.
Ingredients
- 400 grams Milk
- 1 Egg
- 80 grams Sugar
- 2 to 3 tablespoons Matcha
Instructions
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In a pot, combine the milk, sugar, and a whisked egg. Heat this mixture over a low flame. Use a wooden spatula to continuously scrape the bottom of the pot, stirring constantly to prevent burning. Do not let the mixture boil.
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Continue heating and stirring until the mixture thickens to the consistency of creamed corn soup. Once thickened, remove the pot from the heat.
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In a small bowl, combine a small amount of the warm milk mixture with the matcha powder. Dissolve the matcha thoroughly into the warm mixture, similar to how you would dissolve miso paste, ensuring there are no clumps. Then, pour this matcha mixture back into the pot with the rest of the milk mixture and stir well to combine.
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Pour the entire mixture through a fine-mesh strainer into a bowl. This removes any potential lumps and ensures a smooth ice cream. Cover the bowl and freeze until solid.
No-Churn Thick Matcha Ice Cream
This recipe guides you through making a rich and creamy matcha ice cream without an ice cream maker. With just a few simple ingredients and easy steps, you can create a delightful frozen treat at home.
Ingredients
- 200 ml Heavy Cream
- 80 grams Sugar (total)
- 3 Eggs
- 2 tbsp Matcha
- 3 tbsp Hot Water
Instructions
- Bloom the Matcha: In a small bowl, combine the matcha powder with 5 grams of sugar. Add the hot water and whisk thoroughly until the matcha is fully dissolved and no lumps remain.
- Prepare the Egg Base: Crack the eggs into a medium-sized bowl. Gradually add 40 grams of sugar in small increments, whisking constantly until the mixture becomes pale and thick. This creates a smooth, creamy base for the ice cream.
- Whip the Cream: In a large bowl, combine the heavy cream with the remaining 35 grams of sugar. Whip the cream until soft peaks form. Be careful not to overwhip.
- Combine the Mixtures: Gently fold the matcha mixture from Step 1 into the egg mixture from Step 2. Then, carefully fold in the whipped cream from Step 3 using a spatula. Use a cutting motion to prevent deflating the cream. Do not overmix.
- Freeze: Pour the mixture into a freezer-safe container, cover tightly, and freeze for at least 4 hours, or until solid. No churning is required.
- Serve and Enjoy: Once frozen, scoop and enjoy your delicious homemade matcha ice cream!
Easy Eggless Matcha Ice Cream
This recipe guides you through making a delicious and smooth matcha ice cream without any eggs. It’s simple to follow and uses just a few readily available ingredients.
Ingredients
- Matcha Base:
- 100 ml Milk
- 50 grams Granulated sugar
- 7 grams Corn starch
- 5 grams Matcha powder
- 100 ml Heavy cream
Instructions
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Make the Matcha Base: In a saucepan, combine the milk, sugar, cornstarch, and matcha powder. Cook over medium heat, whisking constantly until the mixture thickens. This prevents lumps and ensures a smooth base. Remove from the heat and let it cool completely.
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Whip the Cream: In a separate bowl, whip the heavy cream until it forms soft peaks. This adds air and creates a light, creamy texture.
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Combine and Freeze: Gently fold the cooled matcha base into the whipped cream until well combined. Pour the mixture into a freezer-safe container, cover, and freeze for 3 to 4 hours, or until solid.
Enjoy your homemade eggless matcha ice cream!
History of Matcha
Matcha, that vibrant green powder beloved in lattes and desserts, has a rich history rooted in ancient traditions. While often associated with Japan, matcha’s origins can be traced back to China during the Tang Dynasty (618-907 AD). Buddhist monks cultivated and consumed matcha for its ability to enhance focus and promote a calm alertness during meditation.
The process of growing matcha was crucial even then. Tea bushes were shaded for several weeks before harvest, a practice that increased chlorophyll production, resulting in the vibrant green color and boosting the amino acid content, particularly L-theanine. The leaves were then steamed, dried, and ground into the fine powder we recognize as matcha today.
In the 12th century, Zen monk Eisai brought matcha and its cultivation methods to Japan. He recognized its medicinal qualities and advocated for its consumption, solidifying its place in Japanese tea ceremonies and culture. Over time, the Japanese refined the cultivation and preparation of matcha, developing the meticulous practices still used today. Matcha became a symbol of status and sophistication, deeply ingrained in Japanese traditions.
While matcha was historically consumed primarily in ceremonial settings, its popularity has exploded in recent years, becoming a beloved ingredient in a wide variety of food and beverages, including, of course, the delightful matcha ice cream recipes we’ll explore further.
Nutritional Content and Benefits of Matcha
Matcha, a finely ground powder of specially grown and processed green tea leaves, offers a concentrated boost of nutrients and antioxidants. Unlike traditional green tea where the leaves are steeped and discarded, with matcha, you’re consuming the entire leaf, maximizing its nutritional power.
Key nutrients found in matcha include catechins, a type of antioxidant known for its potential cancer-fighting properties. Matcha is particularly rich in epigallocatechin gallate (EGCG), the most potent catechin. It also provides vitamins, minerals, and fiber. You’ll find vitamins A, C, K, and B vitamins, alongside minerals like potassium and calcium.
The benefits of matcha extend beyond basic nutrition. Its caffeine content provides a sustained energy boost without the jitters often associated with coffee. This is attributed to L-theanine, an amino acid in matcha which promotes relaxation and focus. The combination of caffeine and L-theanine creates a calm alertness.
Matcha is also known for its potential to boost metabolism and aid in weight management. Furthermore, its antioxidant properties contribute to overall health and wellness by protecting against cellular damage and reducing inflammation.
Incorporating matcha into a treat like ice cream allows you to enjoy these nutritional perks in a delicious and refreshing way.
Tips for Choosing Quality Matcha
Since you’re whipping up matcha ice cream, matcha quality is key for that vibrant green hue and delightful flavor. Look for ceremonial grade matcha for the best results. This grade is specifically chosen for its smooth, sweet taste and vibrant color, perfect for desserts.
Pay attention to the color. High-quality matcha boasts a vivid, bright green. A dull or yellowish-green can indicate lower quality or age.
The aroma should be fresh and vegetal, slightly sweet, and not grassy or bitter. Give it a sniff before buying if possible.
Finally, consider the origin. Japanese matcha is generally considered superior, with regions like Uji and Nishio being particularly renowned.
Choosing the right matcha will elevate your ice cream from good to unforgettable. So, take your time, do your research, and savor the difference quality matcha makes.