Japan Eats

Recipe: Matcha ice-cream

A delicious summer dessert

Summer has well and truly arrived and what better way to beat the heat than to make your own ice-cream?

In Japan, one of the most popular ice-cream flavors is matcha, or green tea.

Ideally one would use an ice-cream machine to churn and freeze the mixture, however with a little extra effort it’s possible to make matcha ice-cream without one.

Matcha ice-cream

Matcha ice-cream

Ingredients (Serves 4)

  • 100 ml milk
  • 5 g matcha
  • 7 g corn starch
  • 50 g granulated sugar
  • 100 ml fresh cream


Put all of the ingredients other than the fresh cream into a pan and place on a low heat.

Mix with a whisk and once it has thickened, turn off the gas and allow the mixture to cool.

Place the cream in the bowl and whisk until thickened (it should still drip slowly from the whisk). Pour the now cool matcha into the cream.

Pour the combined ingredients into a plastic container and freeze for 3 to 4 hours.

Scoop the ice-cream from the container and serve.

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