This matcha green tea ice cream is the perfect refreshing dessert for summer!
Is anyone else LOVING the new line of matcha green tea drinks from Starbucks? I was alternating between the iced latte and the frappuccino before I realized I could save some money by making something with similar flavors at home!
What is Matcha?
Matcha is a specially grown form of green tea, often seen in powder form. For this recipe, I opted for tea bags rather than the powder.
If you’re thinking of making some matcha tea before bed just remember that it’s caffeinated!
What does Matcha Taste Like?
When used in baked goods or ice cream, matcha adds a rich earthy flavor as well as a sweet aftertaste.
I saw an episode of the Great British Bake Off a few years ago where judge Mary Berry told a contestant that she hates matcha. I remember thinking: “WHAT? HOW?!” Even back then I appreciated the subtle twist it offers to baked goods. Now of course it is far more common to see matcha baked goods so I’m sure Mary Berry has come around to enjoying it.
Do I Need an Ice Cream Machine?
This recipe does require an ice cream machine to transform that cool, thick ice cream base into a creamy ice cream.
As someone who uses her ice cream machine on a weekly basis I’m also shocked when someone tells me they don’t have one. Then again, when it comes to tiny kitchen living, I’ve learned to prioritize appliances to make the most of my space. That’s why I have a stand mixer and an ice cream machine but no Instant Pot or air fryer!
I loved this ice cream so much though so I’m planning on developing some no-churn variations and maybe even a creme brûlée. Scratch that, definitely a creme brûlée.
Why Isn’t the Matcha Green Tea Ice Cream Green?
The Starbucks matcha green tea drinks are bright green but my ice cream has a barely visible light green tint. I use tea bags to infuse flavor into the heavy cream before making the ice cream. Strong flavors without any artificial color! If you want your ice cream to pop with color, add a drop or two of green food coloring to the custard before churning.
Make a Matcha Green Tea Milkshake Instead
Once you have your delicious, earthy ice cream, you can eat it on its own or transform it into a matcha green tea milkshake! I like to use a 2:1 ratio of ice cream to milk to maximize creaminess. Thinking of going fat free with your milk? Look, I understand the intention but you’re eating a milkshake so just embrace the calories and splurge for whole milk. You’ll thank me later when you see how thick and decadent the milkshake is!
- 2 cups heavy cream
- 4 matcha green tea bags
- 1 cup milk
- 3/4 cup granulated sugar
- 5 egg yolks
- Combine the heavy cream and the matcha green tea bags in a mason jar. Cover and refrigerate overnight. When ready to make the ice cream, remove the tea bags making sure to press out any heavy cream that may have gotten absorbed into them.
- Pour the heavy cream and the milk into a small saucepan over medium heat and bring to a simmer. Meanwhile, vigorously whisk the granulated sugar and egg yolks. When the cream and milk start to simmer, temper into the eggs and sugar before returning to the stove. Heat on medium low, stirring constantly (no one wants scrambled egg custard) until the temperature reaches 160 degrees.
- Remove from the stovetop and transfer to a container to be refrigerated until cool (about 8 hours or overnight). Once cool, churn the mixture in an ice cream machine according to the manufacturer’s instructions.
More Ice Cream Recipes:
- Strawberry Mint Ice Cream
- Lavender Chocolate Ice Cream
- Peanut Butter Ice Cream
- No-Churn Chocolate Pretzel Ice Cream