There's just something special about making matcha ice cream at home. It's creamy, rich, and has that earthy green tea flavor that feels both refreshing and a little indulgent. Plus, when you use just a handful of ingredients-like whipped cream, condensed milk, and matcha-you get a dessert that looks impressive without a ton of effort.
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I first made this when Emily asked for "green ice cream" after spotting it at a Japanese café. Honestly? It turned out so good that we never bothered buying it again. If you love trying out fun desserts, you might also enjoy my Oreo ice cream recipe which follows a similar easy method.
Why you'll love this recipe
- Only 5 ingredients and no ice cream maker required
- Creamy and scoopable straight from the freezer
- Marshmallows give it structure (no icy crystals!)
- Matcha adds both a gorgeous green color and a gentle energy boost
Ingredients you'll need
- 2 cups heavy whipping cream
- 10 oz sweetened condensed milk
- 4 tablespoons matcha powder
- 12 marshmallows (regular size)
- 1 tablespoon water
Tip: Use high-quality matcha powder for the best taste and vibrant color.
Step-by-step instructions
Whip the cream
In a large mixing bowl, whip the heavy cream using a hand mixer (or whisk) until soft peaks form. Stop once the cream holds its shape but still looks smooth. Don't overwhip here-you want it light and airy.
Make the matcha paste
In a separate bowl, whisk together the condensed milk and matcha powder until smooth and lump-free.
Fold it together
Add the matcha paste into the whipped cream. Gently fold with a spatula until the color looks even.
Melt the marshmallows
Place 12 marshmallows in a microwave-safe bowl and drizzle 1 tablespoon of cold water on top. Microwave for 30 seconds, then stir with a spatula until smooth.
Mix quickly
Transfer the melted marshmallow paste into the cream mixture. Whip again using a mixer (or whisk) until stiff peaks form. Work quickly-once the marshmallow cools, it hardens.
Freeze the mixture
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight.
Serve and enjoy
Scoop into bowls or cones once firm. I love pairing it with fresh strawberries or crumbling some cookies on top for crunch.
Storage tips
This matcha ice cream keeps well in the freezer for up to 2 weeks. Make sure it's stored in an airtight container to keep the texture creamy.
Variations to try
- Swirl in red bean paste for a classic Japanese twist
- Fold in white chocolate chips for extra sweetness
- Replace heavy cream with coconut milk for a dairy-free version
Top tip
The key to creamy no churn ice cream is speed when mixing in the marshmallows. Have your mixer ready so you don't lose that smooth texture.
FAQ
Matcha is finely ground green tea powder with a naturally earthy, slightly bitter flavor and a beautiful bright green color.
The marshmallows help keep the ice cream scoopable. If you leave them out, it will freeze harder.
Yes, you can swap heavy cream for coconut cream and use a dairy-free condensed milk alternative.
Homemade matcha ice cream tastes best within 2 weeks, stored in a sealed freezer container.
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📖 Recipe
Matcha Ice Cream
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 1 loaf pan (6-8 servings) 1x
- Category: Dessert
- Method: Freezing
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Description
There's just something special about making matcha ice cream at home. It's creamy, rich, and has that earthy green tea flavor that feels both refreshing and a little indulgent. Plus, when you use just a handful of ingredients-like whipped cream, condensed milk, and matcha-you get a dessert that looks impressive without a ton of effort.
Ingredients
- 2 cups heavy whipping cream
- 10 oz sweetened condensed milk
- 4 tablespoons matcha powder
- 12 marshmallows (regular size)
- 1 tablespoon water
Instructions
- In a large mixing bowl, whip the heavy cream using a hand mixer (or whisk) until soft peaks form.
- In a separate bowl, whisk together the condensed milk and matcha powder until smooth and lump-free.
- Add the matcha paste into the whipped cream and gently fold until the color looks even.
- Place marshmallows in a microwave-safe bowl and drizzle with water. Microwave for 30 seconds and stir until smooth.
- Quickly transfer the melted marshmallow paste into the cream mixture and whip again until stiff peaks form.
- Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and cover tightly.
- Freeze for at least 6 hours, preferably overnight.
- Scoop and serve with your favorite toppings.
Notes
This matcha ice cream keeps well in the freezer for up to 2 weeks in an airtight container. For variations, swirl in red bean paste, fold in white chocolate chips, or use coconut milk for a dairy-free version.
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 20g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
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