Green Tea Ice Cream is my favorite ice cream off the beaten path. It’s a delicately mouthwatering balance of sweetness, creaminess, and green tea earthiness.
I love Japanese food for two reasons. The first is sushi. I can’t get enough of freshly made sushi; it’s the first thing I start eyeing the minute we walk through any Japanese restaurant. 
The second reason I’m giddy over Japanese food: green tea ice cream. It’s like icing on the cake. Ya gotta have a bowl of green tea ice cream after every good sushi run.
Even when Hubby and I used to overindulge at favorite sushi bars in LA, we always made room for green tea ice cream at the end.
Making green tea ice cream is wonderfully simple. Good Matcha green tea powder is essential, of course. Marvelous Matcha. If you’re lucky enough to live near a good Asian grocery store, you can find Matcha green tea powder there. Otherwise, Amazon carries a variety of them.
Add the cream and sugar. Let your ice cream maker work it out all on its own. The result will be soft and velvety when done. The only hard part is waiting. It needs to be transferred to the freezer for a couple hours in order to get that firm ice cream consistency.
Are snickerdoodles your favorite cookie? Then you have to make this Snickerdoodle Ice Cream, too.
PrintMatcha Green Tea Ice Cream
- Total Time: 2 hours 20 minutes
- Yield: 2 quarts 1x
Description
Creamy matcha green tea ice cream is a cool, gourmet treat that is perfect for a hot summer day or served after fresh sushi.
Ingredients
- 4 cups half and half
- 3/4 cup granulated sugar
- 1/8 tsp table salt
- 7 tablespoons Matcha green tea powder
Instructions
- In a heavy saucepan, combine the half and half, granulated sugar, and table salt. Whisk the mixture and cook over medium heat until the sugar is fully dissolved.
- Add the Matcha green tea powder to the saucepan. Continue cooking and whisking until the powder is completely incorporated and the mixture is smooth.
- Remove the saucepan from heat and allow the mixture to cool to room temperature.
- Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft, velvety consistency.
- Transfer the churned ice cream to an airtight container and place it in the freezer for at least 2 hours to achieve a firm ice cream consistency.
Notes
Unless you use some kind of food coloring/dye, the ice cream will naturally be more of a muted green, as pictured above, rather than vibrant green. For best results, use high-quality Matcha green tea powder. If you don’t have an ice cream maker, you can try the no-churn method by freezing the mixture and stirring it every 30 minutes until firm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20
- Sodium: 45
- Fat: 12
- Carbohydrates: 22
- Fiber: 0
- Protein: 4
- Cholesterol: 40
Frequently Asked Questions
What kind of Matcha green tea powder should I use for the ice cream?
It’s essential to use good quality Matcha green tea powder, like Marvelous Matcha, which can be found at Asian grocery stores or online.
How long should I freeze the ice cream after making it in the ice cream maker?
After churning in the ice cream maker, transfer the mixture to the freezer for a couple of hours to achieve a firm consistency.
Can I use a different type of cream in this recipe?
For the best texture and flavor, it’s recommended to use heavy cream as it contributes to the creaminess of the ice cream.
