If you love authentic Japanese desserts, you’ll love this homemade matcha ice cream recipe. It has a rich, creamy texture and the distinctive flavor of Japanese matcha.
I am from Japan, and this is the matcha ice cream recipe I use in my Japanese cooking classes in the United States.
The best part? You don’t need an ice cream maker. With just a few simple ingredients and a little patience, you can make delicious matcha ice cream right in your own kitchen.
Watch the Video
Watch my step-by-step video tutorial below to see exactly how I make this easy Japanese matcha ice cream without an ice cream maker.
The full ingredient list and written instructions are included below, so you can follow along while watching the video.
Why You’ll Love This Recipe
- No ice cream maker required
- Rich and creamy texture
- Authentic Japanese matcha flavor
- Made with easy-to-find ingredients
- Perfect for matcha lovers
Ingredients
- 2 cups (480 ml) 2% milk
- 2 cups (480 ml) heavy cream (or whipping cream)
- ¾ cup (150 g) cane sugar (Maple syrup can be an alternative.)
- ¼ teaspoon salt
- 3 tablespoons matcha powder
- 2 eggs
Instructions
Step 1: Heat the Milk Mixture
In a saucepan, combine the milk, heavy cream, sugar, salt, and matcha powder.
Heat the mixture over medium heat until it begins to steam. Do not let it boil.
Step 2: Temper the Eggs
Lightly beat the eggs in a separate bowl.
Slowly add about 2 cups of the hot milk mixture to the eggs, a little at a time, while whisking constantly. This gradually raises the temperature of the eggs and helps prevent them from scrambling.
Step 3: Cook the Custard
Pour the egg mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, until the custard reaches 170°F (77°C). This creates a smooth, creamy custard. Do not let it boil.
Step 4: Cool the Mixture
Remove the saucepan from the heat and let the mixture cool to room temperature.
For faster cooling, transfer it to a shallow metal container.
Step 5: Freeze and Stir
Place the mixture in the freezer. Stir it thoroughly every two hours as it freezes to break up the ice crystals and create a smoother texture.
Continue until the ice cream is firm, then freeze it overnight before serving.
Tips for the Best Matcha Ice Cream
- Use good-quality Japanese matcha powder for the best flavor.
- Sift the matcha before adding it to prevent lumps.
- Do not let the custard boil.
- Cool the mixture completely before freezing.
- Stirring every two hours helps create a smoother texture without an ice cream maker.
Frequently Asked Questions
Can I make matcha ice cream without an ice cream maker?
Yes. This recipe is specifically designed to make creamy matcha ice cream without an ice cream maker. Stirring the mixture several times while it freezes helps reduce the formation of large ice crystals.
Can I use maple syrup instead of cane sugar?
Yes. You can substitute maple syrup for the cane sugar. However, the maple flavor may slightly change the taste of the matcha ice cream.
How long can I store homemade matcha ice cream?
Store it in a tightly covered container in the freezer. For the best texture and flavor, enjoy it within about two weeks.
Thanks for reading!
Misaeng
