Matcha Ice Cream Recipe

This no-churn matcha ice cream uses three main ingredients and needs no ice cream machine. Whip cream, fold in condensed milk and matcha, then freeze for a few hours. The result is smooth, creamy, and full of matcha flavour.

Prep time	15 minutes
Freeze time	4-6 hours
Total time	About 6 hours
Servings	6-8 servings
Difficulty	Easy

Matcha ice cream is a great beginner dessert because cream carries matcha flavour well and no-churn methods remove the hardest step. You get a creamy texture without eggs, tempering, or machine churning.

For this recipe, culinary or premium grade matcha is ideal. It gives strong flavour and colour, and it blends well with dairy. If you need a quick primer first, read what is matcha, then come back and make your first batch.

When you want serving ideas, try it with matcha cake, drizzle with matcha chocolate, or pair with matcha mochi. You can also browse more options in our matcha recipes hub.

Ingredients

• 400ml double cream (cold)
• 200g sweetened condensed milk
• 10-15g matcha powder (culinary or premium grade)
• 2 tbsp hot water
• Pinch of salt

Equipment: large bowl, whisk or hand mixer, spatula, freezer-safe container with lid.

How to Make Matcha Ice Cream

1. Whisk matcha paste. Sift matcha into a small bowl, add 2 tbsp hot water, and whisk until smooth. Leave it to cool to room temperature.
2. Whip cream. In a chilled bowl, whip the double cream until stiff peaks form. Keep an eye on texture so it does not turn grainy.
3. Mix condensed milk and matcha. In another bowl, stir the condensed milk, matcha paste, and pinch of salt until smooth and evenly green.
4. Fold together gently. Add the matcha mixture to the whipped cream and fold with a spatula until fully combined. Stop when colour is uniform.
5. Transfer and cover. Spoon into a freezer-safe container and smooth the top. Cover with a lid, or press baking paper on the surface and wrap tightly.
6. Freeze. Freeze for at least 4-6 hours, or overnight, until firm. Let it sit at room temperature for 5 minutes before scooping.

Tips for the Best Results

• Dissolve matcha first. Whisking matcha with hot water prevents clumps and helps colour distribute evenly.
• Use cold cream. Cream whips faster and holds air better when fully chilled.
• Fold, do not beat. Gentle folding keeps volume in the cream and improves final texture.
• Cover tightly. Exposure to freezer air can cause ice crystals and absorb food odours.
• Scoop at the right temperature. A short rest at room temperature gives cleaner scoops and better mouthfeel.

Variations

• White chocolate chips: Fold in 50-70g mini chips before freezing for extra sweetness and crunch.
• Red bean swirl: Swirl sweet red bean paste through the mix before freezing for a classic pairing.
• Mochi serving: Scoop with small mochi pieces for a simple mochi-ice-cream style bowl.
• Optional churned version: If you own an ice cream machine, chill the base and churn according to your machine instructions for a lighter texture.

Serving and Storage

This dessert is best in the first week when flavour is freshest and texture is creamiest. Serve with toasted nuts, shortbread crumbs, or a thin matcha chocolate drizzle.

• Freezer life: up to 2 weeks for best quality.
• Longer storage: edible up to 1 month, but texture may become icier.
• Refreezing: avoid repeated thawing and refreezing, which damages texture.

Why the No-Churn Method Works

No-churn ice cream relies on two things: whipped cream for air and condensed milk for sweetness and softness. The whipped cream adds structure, while sugar in condensed milk lowers freezing hardness. That is why this version stays scoopable even without a machine.

If the mix is stirred too aggressively after whipping, you lose trapped air and texture becomes heavier. If the container is not sealed tightly, freezer crystals form on top and texture turns icy. The method is simple, but careful handling makes a noticeable difference.

How to Adjust Flavour and Sweetness

Different matcha powders vary in strength, so small adjustments are normal. Taste the condensed milk and matcha mixture before folding into cream, then tune from there.

• Stronger matcha flavour: add 1-2g extra sifted matcha, whisked with a little hot water first.
• Less sweetness: increase matcha slightly and add a pinch more salt.
• Softer scoop texture: rest at room temperature for 5-8 minutes before serving.
• Cleaner finish: add a small squeeze of lemon juice to brighten flavour without making it sour.

Dairy-Free Notes

You can make a dairy-free version using full-fat coconut cream and coconut condensed milk alternatives. Chill both well before mixing and expect a lighter coconut note in the final flavour. Matcha still comes through, especially at the higher end of the 10-15g range.

Frequently Asked Questions

Do I need an ice cream machine for matcha ice cream?

No. This recipe is no-churn, so you only need a whisk or mixer, bowls, and a freezer-safe container.

Why is my matcha ice cream icy instead of creamy?

The usual causes are weak whipping, overmixing, or poor freezer cover. Whip cream to stiff peaks, fold gently, and cover the container tightly.

What matcha should I use for ice cream?

Culinary or premium grade matcha is ideal for ice cream. It gives good colour and flavour without needing ceremonial grade.

Can I make matcha ice cream with coconut cream?

Yes, but texture will be a little lighter and less rich than dairy cream. Chill the coconut cream well and use only the thick part.

How long does homemade matcha ice cream last?

It is best within 1-2 weeks in the freezer, stored airtight. After that it is still safe to eat, but texture may become less smooth.

More Matcha Recipes

• Matcha Recipes: 12 Ways to Use Matcha
• Matcha Chocolate: Recipes and Pairings
• Matcha Mochi Recipe
• Matcha Cake Recipe

Written by the Popcha team.