published Apr 08, 2022, updated Sep 06, 2024 In Japan — and throughout Asia, really — you can find matcha-flavored everything: mochi, cake, cookies, and even candy bars! But one of the most common matcha desserts of all is ice cream. A cool, fresh-tasting dessert with an airy, creamy texture, it’s the best way to beat the heat. The harmonious flavors of green tea and vanilla are subtle, so it’s a great treat for those who enjoy a lighter dessert. And if you’re a fan of Japanese cuisine, this won’t surprise you! Japanese desserts are indulgent without being too heavy, highlighting natural colors, flavors, and textures. Iconic Japanese cheesecake is another excellent example — fluffy, jiggly, and sugary without being cloyingly sweet. Have leftover matcha powder after making your matcha ice cream? Save it to make these mung bean cakes next. If you like this recipe, you’re sure to love these chewy, melt-in-your-mouth sweets.
Recommended Tools
Stand Mixer – Keep the mixing bowl chilled until you’re ready to whisk. Same goes for if you’re using a regular mixing bowl with a hand mixer or whisk! Reusable Ice Cream Container – Ice cream enthusiasts will be glad that they invested in a reusable container! It’s easy to clean and airtight, helping ice cream freeze quickly and evenly. If you don’t have one, I’d recommend using a meatloaf or bread pan lined with parchment paper. Wrap once with plastic wrap and then again with tinfoil to promote freezing.
Storing
This no-churn green tea ice cream will last in the freezer for up to one week. Let sit at room temperature for 15 minutes before serving to make it easier to scoop.
Heavy Whipping Cream – This fatty ingredient adds richness and smoothness. Avoid low-fat alternatives that will make your green tea ice cream icy and watery. Half and half or whole milk are the best alternatives. Sweetened Condensed Milk – Sweetened condensed milk is perfect for no-churn ice cream because it makes the mixture soft and scoopable right out of the freezer. It also has a low water content, so it makes the ice cream more creamy than icy. You can substitute it with evaporated milk (though you’ll have to add more sugar to make up for the lack of sweetness) or coconut cream. Matcha Green Tea Powder – Matcha has a unique flavor that’s a mix of grassy, earthy, and, well, green. It’s very slightly bitter, with an umami, savory flavor that’s truly one of a kind. Don’t use granulated — it will make your dessert grainy and gritty! Pure Vanilla Extract – To enhance the earthiness of the matcha and enhance the floral sweetness of the dessert. Almont extract and maple syrup are both great substitutes.
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