Matcha Ice Cream
Grassy, lightly bitter green tea ice cream on a silky egg custard base, scooped straight from the freezer.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min + freezing
- LevelMedium
- Costabout £0.83 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made egg custard (creme anglaise, see the base recipe) first and chill it fully, at least 4 hours.
240 min - 2
Sift the matcha and sugar into a small bowl. Add the hot water a little at a time and whisk to a smooth paste with no lumps.
- 3
Whisk the matcha paste into the cold custard until evenly green, then whisk in the cream.
- 4
Churn in an ice cream machine for 25 to 30 minutes until thick, then freeze in a lidded tub for 2 hours until firm.
120 min - 5
No machine: freeze in a shallow tub and whisk hard every 45 minutes, 4 times, until firm.
- 6
Leave out for 10 minutes before scooping.
Tips
- Sift the matcha before mixing to avoid green flecks. Whisk it with water first, then into the custard.
- Use culinary grade matcha, which is cheaper and holds its colour better when mixed with dairy.
- Add a tablespoon of adzuki bean paste to each bowl for a traditional Japanese touch.
Storing and freezing
Freeze in a lidded tub for up to 1 month. Press baking paper onto the surface to keep ice crystals away.
Questions
Why is my ice cream a dull green?
Low quality or old matcha, or too much heat. Use fresh, vividly green matcha and mix it with water just off the boil, not boiling.
Is matcha ice cream gluten free?
Yes. Custard, cream, sugar and matcha contain no gluten. It is vegetarian and nut free but includes egg and dairy.
Does matcha ice cream contain caffeine?
Yes, matcha is made from whole tea leaves and contains some caffeine. Two tablespoons spread across six servings gives a modest amount per scoop.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.