Matcha Ice Cream
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  • 1½ cup (360ml) whole milk
  • 2 cups (480ml) heavy cream
  • ¾ cups (165g) sugar
  • ¼ tsp salt
  • 2 to 3 tbsp matcha (Japanese green tea powder)**


  1. Freeze ice cream bowl for 24 hours.
  2. Combine whole milk, sugar, and salt in a medium sized saucepan over medium heat. Do not let milk come to a boil.
  3. Stir until sugar dissolves. Turn off heat.
  4. Transfer half cup warm milk to a small container. Add matcha and whisk vigorously until incorporated. Pour into warm milk.
  5. Also pour in cream and stir to combine. Cover and refrigerate for at least 2 hours.
  6. Place frozen bowl on base of ice cream maker and turn it on. Give chilled mixture a good stir before pouring into frozen bowl. Churn until desired consistency, about 15 to 20 minutes.
  7. If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.

View the original recipe from Roti n Rice
Images by Roti n Rice

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