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Matcha Ice Cream | Bake to the roots

Matcha Ice Cream

  • Author: Bake to the roots
  • Prep Time: 15
  • Total Time: 10h
  • Yield: 1
  • Category: Ice Cream
  • Cuisine: Japanese


Go Green! Eat Matcha Ice Cream! It’s delicious!


13.5 fl. oz. (400ml) milk (min. 3.5% fat)
1 cup (240ml) heavy cream
1/2 tsp. vanilla extract
cup (100g) sugar
pinch of salt
3 medium 
egg yolks
2-3 tsp. matcha powder


1. Add the milk, heavy cream, vanilla extract, sugar, and salt to a large pot and mix until well combined. Heat up until the sugar has dissolved completely. Take a couple tablespoons of the warm milk mixture and mix with the egg yolks to get them a bit up in temperature, then add that mixture to the pot and mix to combine. If you add the egg yolks directly to the pot they will curdle. Continue heating up while stirring constantly until you see bubbles appear on the surface and the mix has thickened slightly. Remove from the heat and mix in the matcha powder until well combined and no more lumps are visible. Set aside to cool down completely, then place in the fridge overnight.
2. Add the cooled mixture to the bowl of your ice cream maker and let the machine do its job for about 45-60 minutes. Transfer the ice cream to a container and place in the freezer for at least one more hour before serving.


Enjoy freezin’!

Keywords: matcha, ice cream