Matcha green tea icTwo perfect scoops of vibrant green matcha ice cream served in a minimalist glass bowl, highlighting the premium matcha available at Tea Studio Lu in Switzerland

Easy Matcha Ice Cream Recipe (4 Ingredients, No Machine, No Eggs)

Close-up of creamy, slightly melted artisanal green tea matcha ice cream in a glass bowl with a spoon, served alongside fresh fruit. The premium matcha at Tea Studio Lu in Switzerland

Summer has arrived in Europe, bringing another round of hot days and heat waves. When the temperature climbs, the satisfaction of diving into a bowl of creamy ice cream reaches its peak.

As a matcha lover, I’ve tried quite a few matcha ice creams over the years. Many are simply too sweet, while others barely taste like matcha at all. After testing and slightly adapting a simple recipe I found online, this has become my favorite version. It’s incredibly easy to make, wonderfully creamy, and lets the rich flavor of matcha take center stage.

The best part? It only takes 15 minutes of preparation, uses 4 simple ingredients, and requires no ice cream maker and no eggs. Just mix, freeze, and enjoy.

Four numbered ingredients for making ice cream are arranged around a plush sea turtle on a wooden table. Number 1 is a yellow carton of "Lait entier genevois" (whole milk). Number 2 is a white pouch of matcha powder held by the turtle. Number 3 is a red carton of Coop heavy cream stacked on top of nFour numbered ingredients for a homemade matcha ice cream recipe featuring Lait Entier Genevois, Le Jura matcha powder, Coop cream, and Nestlé condensed milk with a plush turtle in Geneva, Switzerland.

15 Minutes Matcha Ice Cream Recipe

Ingredients

  • 250 g cold heavy whipping cream
  • 170 g sweetened condensed milk
  • 50 g milk
  • 15 g good-quality culinary grade matcha powder

Instructions

Step 1 – Prepare the milk mixture

In a small bowl or measuring jug, whisk together the milk and sweetened condensed milk until smooth.

Step 2 – Whip the matcha cream

Sift the matcha powder over the cold heavy whipping cream.

Using a hand mixer or stand mixer, begin mixing on low speed or simply hand-mix the matcha into the liquid first. Starting slowly helps prevent the fine matcha powder from creating a green cloud in your kitchen.

Once all of the matcha has been incorporated, increase the speed to medium-high and whip the cream until it reaches soft peaks (when you lift your whisk straight up, the cream stand up and its tip softly folds) for a softer texture and easier to mix with other ingredients.

Step 3 – Combine

Add half of the matcha condensed milk mixture to the whipped cream and gently mix until mostly combined. Add the remaining half and continue mixing just until the mixture is smooth and evenly incorporated. Be careful not to overmix, as this can deflate the whipped cream.

Step 4 – Freeze

Transfer the mixture to a freezer-safe container, cover, and freeze for at least 4 hours. For the best texture, freezing overnight is recommended.

A three-panel collage showing the process of making matcha ice cream. On the left, green matcha powder is being sifted through a fine mesh strainer into a pitcher of milk. In the middle, a hand blender mixes a thick, vibrant green matcha liquid in a glass container. On the right, a smooth, creamy green ice cream baThree-step collage of preparing homemade Swiss matcha ice cream in Geneva, showing a chef sifting premium Japanese green tea powder, whipping the cream with a hand mixer, and folding a smooth, vibrant green matcha base.

Tips for the Best Homemade Matcha Ice Cream

  • Choose a good-quality culinary grade matcha

A good culinary grade matcha offers a vibrant green color and a bold, balanced flavor that works beautifully in desserts. Since the matcha is mixed with dairy and condensed milk, there’s no need to use an expensive ceremonial grade matcha.

  • Sift the matcha

Sifting removes small clumps, making it much easier to blend smoothly into the cream.

  • Keep the cream cold

Cold heavy cream whips faster and creates a lighter, creamier texture.

  • Let it soften before serving

Remove the ice cream from the freezer 5–10 minutes before scooping for the smoothest texture.

Frequently Asked Questions

Can I make matcha ice cream without an ice cream maker?

Yes! This is a no-churn recipe, so all you need is a mixing bowl, a hand mixer or stand mixer, and a freezer.

Can I use ceremonial grade matcha?

You can, but it’s not necessary. A good-quality culinary grade matcha is ideal for this recipe and delivers excellent flavor while being more economical.

Why should I sift the matcha?

Matcha naturally forms small clumps. Sifting helps it blend evenly into the cream and creates a smoother, creamier ice cream.

How long does homemade matcha ice cream keep?

Store it in an airtight container in the freezer for up to 2 weeks. For the best flavor and texture, enjoy it within the first week.

Whether you’re looking for a refreshing dessert during Europe’s summer heat or simply searching for an easy way to enjoy more matcha, this recipe is one of my favorites. It’s creamy, full of authentic matcha flavor, and simple enough to make whenever the craving strikes.

If you make this recipe using our high-quality culinary matcha, we’d love to see your creation. Tag Tea Studio Lu on social media and share your homemade matcha ice cream with us!

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