Green tea ice cream! This ice cream is silky smooth, lighter than most homemade ice creams, and perfect for topping with candied ginger, dark chocolate and more!
A little about Matcha:
Matcha powder, grown and produced in Japan, has many applications in the kitchen. Uses range from tea (of course) to cakes, cookies, homemade pasta, sauces and dressings. The powder is known for its astringent rich, grassy flavor, and tends to have a much fuller body than regular green tea.
Matcha green tea contains the same health benefits as green tea, but at a higher concentration. It is full of nutrients, antioxidants, fiber and chlorophyll. One glass of green tea made from matcha powder has been said to be the equivalent of 10 glasses of regular green tea.
For this recipe, I bought Matcha green tea packets and ground them into a powder in my spice grinder. I choose to do it this way purely for a different look. I love being able to see the flecks of tea throughout the ice cream. If you want an ice cream that’s purely green, use matcha powder.
This ice cream whipped up into a beautiful, subtle green color with a wonderful balance between sweet cream and delicate green tea. Refreshing, decadent and very dimensional, this ice cream with surprise you!
For homemade ice cream or frozen yogurt I prefer, and love, my Cuisinart ice cream maker. If I have the room, I like to keep the freezer bowl in my freezer for the duration of the summer. That way, when I get a hankering for something cool and sweet I’ve got everything ready!
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A silky smooth green tea ice cream that’s lighter than most!
- 6 large egg yolks
- ¾ cup sugar
- ⅛ teaspoon sea salt
- 1 ½ cups skim milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon matcha green tea powder or ground green tea
- 1 ½ cups heavy cream, chilled
- Candied ginger, minced (optional)
- Dark chocolate chunks or shavings (optional)
In a medium saucepan, whisk egg yolks, sugar, and salt together until blended; whisk in milk.
Cook custard mixture over medium heat, stirring constantly, until custard slightly thickens and evenly coats back of spoon (draw a line down the back of the spoon with your finger, if the line stays visible, it’s ready), 10–12 minutes.
Remove custard from heat and stir in vanilla and matcha. Pour custard into a bowl, cover and refrigerate for at least 45 minutes, or up to 1 day.
Pour custard through a fine-mesh strainer into a large bowl; whisk in chilled cream. Place a metal baking pan in freezer.
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions until ice cream resembles a very thick soft serve, about 15 minutes.
Stir in optional ingredients (ginger and/or chocolate) before freezing, if desired. Transfer ice cream to frozen metal baking pan; freeze until edges are firm, about 1 hour.
Transfer ice cream to an airtight container, pressing to compress and remove air pockets. Freeze until firm, 2 hours.
Recipe Note: I like to garnish this ice cream with chopped candied ginger and dark chocolate chunks. Toasted coconut, berries and slivered almonds would also be great.
This ice cream (or any homemade ice cream) will keep in the freezer for 3 months but is best enjoyed within 2 months. Anything longer and ice crystals will start to form.