Indulge in this creamy, no-churn Matcha Ice Cream that brings a touch of Japanese elegance to your dessert table.
Packed with healthy fats from cream or coconut cream and naturally sweetened with condensed milk, it’s a light yet satisfying treat.
Quick to prepare, nutrient-rich, and perfect for everyday enjoyment, this dessert balances indulgence with wholesome goodness.
Healthy Matcha Ice Cream
Equipment
- 1 High-powered blender or food processor
- 1 Wide mixing bowl
- 1 Whisk
- 1 Ice cube tray
- 2 Large piping bags with star nozzle
- 1 Tall glass (to hold piping bags)
- 1 Cling wrap
Ingredients
- 2 cups heavy cream or coconut cream from 3 cans
- 1 teaspoon culinary-grade matcha powder
- 1 14 oz can sweetened condensed milk
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Prepare Matcha Mixture: Start by sifting 1 teaspoon of culinary-grade matcha powder into a small bowl. This removes any clumps and ensures a smooth, vibrant ice cream texture. Next, take 1 tablespoon of heavy cream and whisk it together with the sifted matcha until it forms a smooth, lump-free paste. Setting this aside will make it easier to incorporate into the main mixture later.
- Combine Cream Base: In a wide mixing bowl, pour the remaining 2 cups of heavy cream. Add the 1 (14 oz) can of sweetened condensed milk to the bowl. Gently fold in the matcha paste you prepared in Step 1, followed by 1 tablespoon of vanilla extract and a pinch of salt. Use a whisk to blend all the ingredients together for about 1 minute, being careful not to overwhip. Stop whisking once the mixture thickens slightly but is still pourable.
- Freeze Ice Cubes: Pour the creamy matcha mixture into an ice cube tray. Cover the tray tightly with cling wrap to prevent freezer odors from affecting the flavor. Place the tray in the freezer for approximately 2 hours or until the mixture is firm enough to hold its shape. These frozen cubes will later be transformed into soft, smooth ice cream.
- Prepare Piping Setup: While the ice cubes are freezing, prepare your serving tools. Fit two large piping bags with star-shaped nozzles. To make filling easier, place the tip of each piping bag into a tall glass so it stands upright. Have your serving cups or waffle cones ready nearby. This setup ensures a seamless transition when piping the ice cream later.
- Blend Frozen Cubes: Once the ice cubes are firm, briefly run the tray under warm water or carefully loosen the cubes with a small knife. Transfer the frozen cubes to a high-powered food processor or heavy-duty blender. Blend the cubes for about 2 minutes, scraping down the sides as necessary, until the mixture is silky smooth and creamy.Avoid over-blending, as this could slightly warm the mixture.
- Fill Piping Bags: Immediately spoon the creamy matcha mixture into the prepared piping bags. Twist the top of each bag to seal it securely. Apply gentle, even pressure from the top of the bag to start swirling the ice cream into individual serving cups or cones.The star nozzle will create an elegant, soft-serve look that’s perfect for presentation.
- Optional Freezer Hold: If you prefer firmer ice cream shapes, place the filled piping bags in the freezer for 10–15 minutes before serving. This helps the soft-serve maintain its swirled design and ensures a smooth, firm texture.
- Alternative Serving Method: For a simpler approach, you can store the blended ice cream in a non-stick pan or casserole dish. Cover it tightly with cling wrap and freeze for an additional 30 minutes. When ready to serve, use an ice cream scoop to portion it into bowls or cones. This method works well if you want to make a large batch for later consumption.
- Add Toppings and Serve: Finish your Matcha Ice Cream with your favorite toppings, such as sweet red bean paste, chocolate chips, or toasted coconut flakes. Serve immediately for the perfect soft-serve texture, or store in the freezer if enjoying later.Enjoy this creamy, dreamy dessert that’s both visually stunning and incredibly flavorful.
Notes
- Use culinary-grade matcha powder for the best flavor and vibrant green color.
- A high-powered blender or food processor is essential to achieve a smooth, creamy texture.
- For a dairy-free option, substitute heavy cream with full-fat coconut cream.
- Avoid over-whisking the mixture; stop when it begins to thicken to prevent a dense texture.
- Piping the ice cream adds visual appeal, but you can store it in a pan and scoop it instead.
- Freezing time may vary depending on your freezer; ensure the cubes are firm before blending.
- Add toppings like red bean paste, toasted coconut, chocolate chips, or crushed nuts for extra flavor.
Chef’s Secrets For Perfect Ice Cream
To achieve the smoothest, creamiest Matcha Ice Cream, start with sifting the matcha powder to eliminate clumps that can affect texture.
Whisking a small amount of cream with matcha first ensures even distribution and prevents streaks.
Using full-fat cream or coconut cream adds richness, while a high-powered blender creates a soft-serve-like consistency without the need for an ice cream machine.
For visually stunning servings, chilling the piping bags for 10–15 minutes before swirls helps maintain shape.
Lastly, don’t rush freezing or blending; patience guarantees the ideal creamy texture.
Serving Suggestions To Impress Guests
This Matcha Ice Cream shines as a standalone dessert or a complement to other sweet treats.
Serve it in waffle cones, small bowls, or elegant dessert glasses.
Pair it with toppings like azuki (sweet red beans), mochi pieces, chocolate drizzle, or fresh berries for an elevated Japanese-inspired dessert.
It also works beautifully as a refreshing end to a meal, and can be paired with green tea or a light fruit sorbet to balance flavors.
Storage Tips For Best Results
Store your ice cream in an airtight container to prevent ice crystals from forming.
If piped into a pan, cover with cling wrap directly on the surface before sealing.
For optimal texture, consume within 2 weeks; over time, the ice cream may become slightly icy but will still taste delicious.
To soften before serving, let it sit at room temperature for 5–10 minutes or use a warm spoon for scooping.
Freezing the piping bags for a short time before serving helps maintain swirls and presentation.
Frequently Asked Questions
1. Can I use regular green tea instead of matcha?
Regular green tea won’t provide the vibrant color or concentrated flavor that matcha does. Culinary-grade matcha powder is highly recommended for authentic taste and visual appeal.
2. Is there a vegan option for this ice cream?
Yes! Replace heavy cream with full-fat coconut cream and use a plant-based sweetened condensed milk to make a dairy-free, vegan version. The result will still be creamy and soft-serve-like.
3. Can I prepare this ice cream without a blender or food processor?
A blender or food processor is essential for achieving the smooth texture. Without it, the ice cream may remain icy or grainy. A high-powered appliance ensures a silky soft-serve consistency.
4. How long can I store leftover ice cream?
Store in an airtight container in the freezer for up to 2 weeks. For best texture, allow it to soften slightly at room temperature before serving.
5. Can I add flavors or mix-ins?
Absolutely! You can fold in ingredients like chocolate chips, crushed nuts, or mochi pieces after blending. Keep in mind that softer mix-ins should be added just before serving to prevent them from freezing too hard.
