Homemade Matcha Ice Cream (Egg-Free): A Cool Summer Treat with a Japanese Twist

No ice cream maker? No problem.

Matcha ice cream is available everywhere in Japan, but it's hard to find once you step outside. So why not make it yourself? Definitely recommended for matcha latte lovers. This easy matcha ice cream is egg-free, made with cornstarch for smooth texture, and delivers all the rich matcha flavor you love—cool, creamy, and energizing.

Why Matcha?

Unlike regular green tea, matcha is made from finely ground tea leaves and delivers both flavor and nutrients. It’s packed with antioxidants and L-theanine, giving this dessert a calming edge—even when it’s ice cold.

Ingredients (Serves1–2)

Ingredients

Matcha Ice cream

• 200 ml whole milk

• 125 ml heavy cream

• 60 g granulated sugar

• 1 1/3 tbsp matcha powder (sifted)

• 1 1/2 tbsp cornstarch

• A pinch of salt (optional)

Instructions

1. Sift the matcha and cornstarch into a small saucepan to remove any lumps.

2. Add the sugar and whisk to combine evenly with the sifted powders.

3. Add a small amount of milk to the mixture and whisk until combined. Continue gradually adding the milk, whisking each time, until all the dry ingredients are fully dissolved and the mixture is smooth.

4. Heat the mixture over medium heat, stirring frequently until it thickens slightly (about 5–7 minutes). Remove from heat and let it cool until no longer hot to the touch.

5. In a separate bowl, whip the heavy cream until it reaches soft to medium peaks (about 60–70% whipped)—smooth but holds its shape.

6. Gently fold the cooled matcha mixture into the whipped cream using a spatula until fully combined.

7. Pour the mixture into a freezer-safe container, smooth the top, and cover with a lid or plastic wrap.

8. Freeze for at least 5–6 hours, or until firm. There is No need to stir it during freezing. But stirring it will give it a smoother texture.

Tips

• For stronger matcha flavor, use up to 1 1/2 tbsp of matcha powder.

• If the mixture in Step 4 is too thin, it can result in a grainy or icy texture after freezing.

• Let sit at room temp 5–10 minutes before scooping for a creamier texture

• Try topping with crushed nuts, dark chocolate shavings, or fresh berries. If you're a fan of traditional Japanese flavors, try adding a spoonful of anko (sweet red bean paste) on top. It pairs beautifully with the earthy notes of matcha and makes for a truly authentic treat.

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