Creamy Matcha Green Tea Ice Cream So Good You’ll Want Seconds

I love making Creamy Matcha Green Tea Ice Cream because it’s the perfect summer dessert. This ice cream is super easy to make!

All you need are some basic ingredients: matcha green tea powder, whole milk, heavy whipping cream, sugar, and eggs.

The earthy flavor of matcha combined with the rich creaminess of the milk and cream creates an irresistible ice cream that stands out from basic ice creams.

To make this dessert, you will need an ice cream machine, to make the perfect smooth and creamy texture.

There’s nothing quite like enjoying this homemade dessert on a hot summer day. The cool, refreshing taste paired with the unique matcha flavor makes it a standout treat for any occasion.

If you’re a fan of matcha, this ice cream is a must-try. Trust me, once you’ve had a scoop, you’ll be coming back for more.

A clear view of a scoop of matcha green tea ice cream in a glass dessert dish with a spoon beside it.

Tips and Tricks

Choosing Matcha

Use high-quality matcha powder for the best flavor. Ceremonial grade matcha provides a vibrant color and a smooth taste, while culinary grade can be more bitter. Look for bright green matcha for a fresher flavor.

Dissolving Matcha

To avoid lumps, sift the matcha powder before whisking it with milk. This step ensures a smooth mixture and a better texture in your ice cream.

Tempering Eggs

When adding the hot matcha mixture to the egg mixture, do it slowly and whisk constantly. This process, called tempering, prevents the eggs from curdling and ensures a creamy consistency.

Cooling the Mixture

Allow the matcha mixture to cool to room temperature before refrigerating. This helps the flavors meld together and results in a smoother texture when churned in the ice cream machine.

Chilling Time

Make sure to chill the matcha mixture for at least 4 hours in the refrigerator. This step is crucial for achieving the right consistency when you transfer it to the ice cream machine.


Store the finished ice cream in an airtight container in the freezer to prevent ice crystals from forming. Let the ice cream sit at room temperature for a few minutes before serving for easier scooping.

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A simple, elegant scoop of matcha green tea ice cream in a square white dish, highlighting its smoothness.

Don’t have an Ice Cream Maker? This is the one we use, and recommend.

These Ice Cream Containers aren’t necessary, you can just use a freezer safe container, but I love these containers:

If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.

Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

A beautifully styled scoop of matcha green tea ice cream in a ceramic bowl, perfect for showcasing the texture.

Matcha Green Tea Ice Cream

Nesting Lane Indulge
Creamy Matcha Green Tea Ice Cream is a perfect summer dessert made with matcha, milk, cream, sugar, and eggs.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Cooling & Freeze 8 hours 40 minutes
Total Time 9 hours
Course Dessert
Cuisine American
Servings 8


  • 1 tablespoon matcha green tea powder or more to taste
  • 1 cup whole milk
  • 2 cups heavy whipping cream
  • ¾ cup sugar
  • 2 eggs


  • Place matcha powder in a medium-sized mixing bowl.
  • Whisk the matcha powder to remove any lumps.
  • Add a splash of milk to the matcha powder.
  • Whisk until the matcha powder is completely dissolved.
  • Gradually whisk in the remaining milk.
  • Transfer the matcha mixture to a pot.
  • Add the cream to the pot.
  • Cook over medium-low heat, stirring occasionally, until heated through (about 5 minutes).
  • In a separate bowl, whisk the sugar and eggs together.
  • Pour ½ cup of the hot matcha mixture into the egg mixture. Whisk quickly until thoroughly combined.
  • Gradually whisk in the remaining matcha mixture.
  • Pour the mixture back into the pot.
  • Cook and stir over medium-low heat until heated through (about 3 minutes).
  • Remove from the heat and cool to room temperature (about 20 minutes).
  • Refrigerate the mixture until chilled (at least 4 hours).
  • Pour the chilled mixture into an ice cream maker.
  • Freeze according to the manufacturer's instructions (about 20 minutes).
  • Transfer the ice cream to an airtight container.
  • Freeze until firm (about 4 hours).


Calories: 315kcalCarbohydrates: 22gProtein: 4gFat: 24gSaturated Fat: 15gCholesterol: 131mgPotassium: 105mgSugar: 20gCalcium: 81mg
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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