Matcha Green Tea Ice Cream

Matcha powder has slowly started showing up in so many restaurants and cafes. From teas to baked goods, people are really starting to appreciate its unique flavor. If you haven’t tried it, matcha powder is completely worth it. With notes of strong green tea and a more natural edge, it really adds a great flavor that is refreshing and, for me, screams summer. This is why I just had to make an ice cream with it!

Thankfully this recipe doesn’t freeze hard, but always stays a delicious scoop-able consistency! Serve with a dusting of cinnamon or just by itself. This is such a refreshing and perfect summertime treat!

Save this post!

Enter your email address and we’ll send it straight to your inbox. Plus, you’ll receive our once-per-month newsletter!

Post Title Permalink

Email *

Send It!

More ice cream recipes

Ice Cream

Raspberry Cheesecake Ice Cream

Ice Cream

Peanut Butter & Jelly Ice Cream

Ice Cream

Nutella Ice Cream

Watch how to make this matcha green tea ice cream

Matcha Green Tea Ice Cream

By Kaleb

No ratings yet

There's nothing better than a homemade ice cream recipe and this one is unique! This matcha green tea ice cream is an unlikely pairing of a little-used flavor with cinnamon. The result is a creamy, deliciously-flavored ice cream that's super refreshing! You'll feel like you're eating a bowl full of health with this one!

Prep: 10 minutes mins

Cook: 15 minutes mins

Freeze Time: 8 hours hrs

Total: 8 hours hrs 25 minutes mins

Servings: 5 cups

SaveSaved Pin Print

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Email Post Permalink

Save

Ingredients

• ▢ 2 cups + 3 tbsp whole milk separated
• ▢ 1 ¼ cups heavy cream
• ▢ ⅔ cup granulated sugar
• ▢ 2 tbsp light corn syrup
• ▢ ½ tsp kosher salt
• ▢ 2 tbsp cornstarch
• ▢ ¼ cup green tea matcha powder
• ▢ 1 tsp vanilla extract
• ▢ 2 cinnamon sticks

Cook ModePrevent your screen from going dark

Instructions 

• Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over! Add the sugar, corn syrup, and salt. Place over medium-high to high heat and stir frequently so the mixture does not scorch.
  2 cups + 3 tbsp whole milk, 1 ¼ cups heavy cream, ⅔ cup granulated sugar, 2 tbsp light corn syrup, ½ tsp kosher salt
• While the mixture is heating, in a separate bowl, whisk the reserved 3 tablespoons milk and cornstarch until dissolved (this creates a cornstarch slurry). Bring the milk mixture to a boil. It seems wrong to boil the milk but this works! Let the mixture boil well, stirring constantly for a few minutes. After 2-3 minutes, remove from heat and whisk in the cornstarch slurry.
  2 cups + 3 tbsp whole milk, 2 tbsp cornstarch
• Once mixed in, place back on medium heat until the mixture just begins to bubble. This lets you know the cornstarch has been activated.
• Remove from heat and stir in vanilla and matcha powder. Drop in the cinnamon stick and let steep. If you like the cinnamon flavor, keep them in overnight. If not, remove it after one hour.
  ¼ cup green tea matcha powder, 1 tsp vanilla extract, 2 cinnamon sticks
• Chill the ice cream base fully before freezing.
• When ready to freeze, remove from the refrigerator and follow the instructions on your maker. My KitchenAid attachment takes about 25 minutes.
• At this point, the ice cream is a soft-serve consistency. Place in a deep freeze to chill fully.

Video

Notes

• Adapted from Jeni’s Splendid Ice Creams at Home

Nutrition

Serving: 0.5 cupCalories: 374 kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!