Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Matcha Ice Cream
Rich, creamy ice cream flavored with high-quality green tea powder.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a medium bowl, whisk the egg yolks and 1/4 cup of the sugar until the mixture is pale yellow and thick.
- 2
In a small bowl, sift the matcha powder with the remaining 1/2 cup of sugar to prevent clumps.
- 3
In a saucepan, heat the milk, cream, and the matcha-sugar mixture over medium heat, whisking constantly until the mixture reaches a gentle simmer (do not boil).
- 4
Temper the eggs by very slowly pouring 1 cup of the hot matcha cream into the egg yolks while whisking vigorously.
- 5
Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (170°F/77°C).
- 6
Strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Chill completely in the fridge, then churn in an ice cream maker according to the manufacturer's instructions. Freeze for 2 hours before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving330
Calories
5 g
Protein
23 g
Carbs
25 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Matcha ice cream is a modern Japanese favorite, a custard base tinted and flavored with stone-ground green tea powder. Its appeal is the balance of creamy sweetness against matcha's gentle, grassy bitterness.
Listahan note
This version makes a proper egg-yolk custard and sifts the matcha with sugar first, the step that keeps the powder from clumping into bitter green specks.
Technique cues
- Sift the matcha with sugar before it meets liquid; matcha clumps stubbornly and the dry sugar helps it disperse.
- Cook the custard only to a spoon-coating thickness (around 170F); pushed further, the yolks scramble.
- Chill the base completely before churning, or it freezes coarse and icy instead of smooth.
Kitchen flow
- Parallel prep
- Set up an ice bath before you start the custard so you can chill it fast the moment it thickens.
- Make-ahead
- The custard base must chill for hours, so it is naturally a make-ahead dessert; churn and freeze the day before serving.
- Leftover move
- Use scoops in a matcha affogato, or sandwich between cookies for ice cream sandwiches.
- Cleanup rhythm
- Rinse the custard pot before it dries; soak the strainer to clear the matcha.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Heavy cream and whole milk
The base
Purpose: Their fat is what makes the ice cream rich and scoopable.
Handling: Heat gently with the matcha-sugar to a simmer, not a boil.
Adaptation: A higher cream ratio gives a denser result; full-fat coconut milk is a dairy-free route with a flavor shift.
Ceremonial-grade matcha
The flavor and color
Purpose: Good matcha gives a vivid color and a smooth, less bitter flavor than cheaper culinary grades.
Handling: Sift with sugar to prevent clumps before adding to the cream.
Adaptation: Culinary-grade matcha works but is more bitter; use a touch less.
Egg yolks
The custard thickener
Purpose: Yolks make the base silky and help it freeze smooth.
Handling: Whisk pale with sugar, then temper slowly with the hot cream.
Adaptation: An eggless base with cornstarch works but is less rich.
Sugar
Sweetness and texture
Purpose: Beyond sweetening, sugar keeps the ice cream from freezing rock-hard.
Handling: Split it between the yolks and the matcha for both jobs.
Adaptation: Reduce slightly for a more bitter, adult matcha flavor.
Technique notes
- Sifting the matcha is the difference between smooth green ice cream and one flecked with bitter clumps.
- Watch the custard closely; it goes from coating-the-spoon to scrambled in seconds over higher heat.
- Strain the cooked custard to catch any stray cooked egg or matcha lumps before chilling.
Ingredient swaps
- Dairy-free option
- Use full-fat coconut milk and cream, accepting a coconut note alongside the matcha.
- Eggless direction
- Thicken the base with a little cornstarch instead of yolks for an egg-free version.
- More-bitter direction
- Use a bit more matcha and a little less sugar for a stronger, adult flavor.
Serve alongside
- Sweet red bean paste
- Mochi
- Toasted soybean flour
- Fresh berries
- Hojicha
- Green tea
- Black coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store in an airtight container in the freezer up to 2 weeks; press parchment on the surface to limit ice crystals.
- Let it sit a few minutes at room temperature before scooping.
- The base (unchurned) keeps refrigerated up to 2 days before churning.
Equipment
- Heavy saucepan
- Fine-mesh sieve
- Ice cream maker
- Bowl for the ice bath
Make this household-aware
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Plan it in Listahan
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