matcha ice cream recipe

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.

this recipe

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 no churn oreo ice cream recipe which follows a similar easy method.

Jump to:

• why you'll love this recipe
• ingredients you'll need
• step-by-step instructions
• storage tips
• variations to try
• top tip
• frequently asked questions
• recipes you may also like
• 📖 Recipe
• 💬 Reviews

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.

frequently asked questions

what is matcha?
Matcha is finely ground green tea powder with a naturally earthy, slightly bitter flavor and a beautiful bright green color.

can i make this without marshmallows?
The marshmallows help keep the ice cream scoopable. If you leave them out, it will freeze harder.

can i make it dairy-free?
Yes, you can swap heavy cream for coconut cream and use a dairy-free condensed milk alternative.

how long does it last?
Homemade matcha ice cream tastes best within 2 weeks, stored in a sealed freezer container.

recipes you may also like

• no churn oreo ice cream
• mochi brownies
• strawberry cheesecake bars

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📖 Recipe