Rich Matcha Ice Cream Recipe

Craving a rich, fragrant matcha dessert? Why not try making your own homemade matcha ice cream?

This recipe uses whipped whole eggs for a fluffy texture and creamy finish. It’s a luxurious treat that’s surprisingly easy to make.

No ice cream maker needed — just your freezer!

 Ingredients (Fits in a container 3.5 × 17 × 5.5cm)

• Matcha powder … 16g
• Milk … 90ml
• Heavy cream … 200ml
• Whole eggs … 3
• Granulated sugar … 70–80g (adjust to taste)

Instructions

① Make the Matcha Paste

Gradually add warm milk (90ml) to matcha powder (16g), mixing thoroughly to prevent lumps and create a smooth paste.

② Whip the Eggs

Crack 3 whole eggs into a bowl and whip with a hand mixer until pale and fluffy.

③ Whip the Cream

In another bowl, combine heavy cream (200ml), granulated sugar (70–80g), and the matcha paste from step ①. Whip until stiff peaks form.

④ Combine the Mixtures

Gently fold the whipped egg mixture from step ② into the matcha cream using a spatula. Mix carefully from the bottom to avoid deflating the foam.

⑤ Freeze

Pour into a container, level the surface, and freeze for 3–4 hours until firm.

 Tips for the Best Results

• Add the warm milk gradually to the matcha to avoid clumps
• Whip the eggs and cream well for a fluffy, airy finish
• For a less sweet version, 70g of sugar is a great starting point
• Letting it freeze overnight gives a firmer texture and even richer flavor