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Why I Love This Match Green Tea Ice Cream Recipe
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!
Follow These Tips
Serving & Storage
To serve – Serve cold but not rock hard so the matcha flavor is mellow and smooth. Garnish with a pinch of matcha powder or a cinnamon sprinkle.
To store – Store in a tightly sealed container for up to 2 months in the freezer.
More Ice Cream Recipes
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Matcha Green Tea Ice Cream
Ingredients
- 2 cups + 3 tablespoons whole milk separated
- 1 ¼ cups heavy cream
- ⅔ cup granulated sugar
- 2 tablespoons light corn syrup
- ½ teaspoon kosher salt
- 2 tablespoons cornstarch
- ¼ cup green tea matcha powder
- 1 teaspoon vanilla extract
- 2 cinnamon sticks
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 tablespoons whole milk, 1 ¼ cups heavy cream, ⅔ cup granulated sugar, 2 tablespoons light corn syrup, ½ teaspoon kosher salt
- While the mixture is heating, in a separate bowl, whisk the reserved 3 tablespoons of 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 tablespoons whole milk, 2 tablespoons 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 sticks and let them steep. If you like the cinnamon flavor, keep them in overnight. If not, remove them after 1 hour.¼ cup green tea matcha powder, 1 teaspoon 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
