Matcha Ice Cream

Matcha ice cream has a refreshing and delightful flavor characterized by its earthy and grassy essence, complemented by a slight bitterness from the matcha powder and delicate sweetness from the sweetened condensed milk. The creamy and smooth texture adds to the refreshing sensation, while the umami flavor provides a rich and memorable experience.

Surprisingly, matcha ice cream is not widely available in ice cream shops across the US. 🥲

However, there’s good news – this recipe makes it incredibly easy to create homemade matcha ice cream using just 5 simple ingredients.😉

No need for an ice cream maker or concerns about raw egg yolks, as neither are required. The secret ingredient, marshmallow, can guarantee an exceptionally creamy texture for our homemade matcha ice cream! 🍦

And don’t forget to pair this delightful matcha ice cream with my homemade ice cream cones (click to see the recipe), making this treat truly extraordinary!

Tips for making matcha ice cream at home

1. Matcha powder vs green tea powder

It’s important to note that while matcha powder falls under the category of green tea powder, not all green tea powder can be classified as matcha. Matcha powder is made from shade-grown tea leaves, known for its vibrant color, intense flavor, and ceremonial significance.

Choose a high-quality matcha powder for the best flavor and vibrant green color in your ice cream. Look for matcha labeled “ceremonial grade” or “culinary grade” for the best results.

2. Soft Peaks vs stiff peaks

Soft peaks are reached when you lift the whisk out of the cream, and the cream forms peaks that droop or curl over gently. At this stage, you’ll notice trails forming on the surface, but they will swiftly dissolve and disappear quickly.

Stiff peaks hold their shape firmly and do not fold over when you lift the whisk. Be careful not to overwhip the cream beyond this stage, as it may turn grainy and eventually into butter.

When initially whipping the cream, stop once you reach the soft peak stage. We will continue to whip the cream later when incorporating the matcha mixture and melted marshmallows. Whipping the cream to stiff peaks at step 1 may result in it being over-whipped later on.

3. Sweetness Level

If it’s your first time trying this recipe, you can start with 10 oz sweetened condensed milk. Adjust the sweetness to your preference by adding more or less sweetened condensed milk. Keep in mind that the matcha ice cream taste less sweet once fully frozen.

4. Marshmallows can make matcha ice cream creamier

Traditionally, it is common to incorporate raw egg yolks into ice cream recipes to enhance its creaminess.. Because egg yolks are rich in fats and emulsifiers. The fats help create a velvety mouthfeel, while the emulsifiers stabilize the mixture, preventing ice crystals from forming during freezing.

However, for those who prefer eggless or simpler recipes, my matcha ice cream recipe uses a handful of marshmallows to yield similar creamy and delicious results.

Similar to raw egg yolks, melted marshmallows can serve as a binding agent, effectively holding the ingredients together and creating a cohesive and uniform consistency in the ice cream. The advantage of using marshmallows is that you can avoid concerns about Salmonella, making it a safer option for achieving the desired texture in your ice cream.

5. Freeze in a metal container

Using a metal container, like a loaf pan, allows for more efficient and even transfer of cold, resulting in faster freezing and reducing the likelihood of ice crystals forming on the ice cream’s surface.

Whether you opt for a metal or plastic container, it’s essential to tightly cover it with plastic wrap or a lid before storing the matcha ice cream in the freezer. This ensures that the ice cream remains fresh and free from ice crystals, preserving its delightful texture and taste.

6. Serve in homemade waffle cones

Enhance the experience by serving your matcha ice cream in homemade waffle cones for a perfect combination of creaminess and crispiness. Don’t miss my always-stay-crunchy homemade ice cream cones recipe!

EQUIPMENT

• Measuring cups
• Hand mixer (Or a whisk, as whipping cream by hand with a whisk is entirely possible.)
• Mixing bowl
• Loaf pan

INGREDIENTS List 

• 2 cups heavy whipping cream
• 10 oz sweetened condensed milk
• 4 tbsps matcha powder
• 12 marshmallows (regular size marshmallow)
• 1 tbsp water

Step-by-step INSTRUCTIONS 

1. In a large mixing bowl, use a hand mixer (or a whisk) to whip the cream until soft peaks (* See Note1) form. Be careful not to overwhip the cream at this step.

2. Combine sweetened condensed milk and matcha powder in a bowl, whisking them together until a smooth mixture forms.

3. Add the matcha paste to the bowl of whipped cream and gently fold the two mixtures together using a spatula until the color looks even.

4. Add 12 regular size marshmallows to a large microwave safe bowl, drizzle 1 tbsp of cold water over them. Microwave the marshmallows on 100% power for 30 seconds until they become soft. Use a spatula to stir the marshmallows for 10 seconds to deflate them. Transfer the melted marshmallows quickly to the large mixing bowl.

5. Quickly, use a hand mixer (or a whisk) to whip the cream mixture until stiff peaks (* See Note2) form. (It is important to mixing in the marshmallow paste quickly before cools down since it will harden as it cools.)

6. Pour the matcha ice cream mixture into a loaf pan or a food storage container. Smooth the top surface with a spatula. Cover the container tightly with plastic wrap or the lid.

7. Place the container in the freezer for at least 6 hours or preferably overnight to allow the ice cream to set and firm up.

8. Once the matcha ice cream is completely frozen and firm, scoop it into serving bowls or cones (Click to see my homemade ice cream cone recipe.) Enjoy!

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