If you’ve ever wished for a creamy, melt-in-your-mouth matcha ice cream without the hassle of an ice-cream maker, you’re in the right kitchen. This no-churn matcha ice cream delivers silky texture, deep matcha flavor, and zero ice crystals, even though we’re skipping the traditional custard base. It’s perfect for beginners, requires only a whisk or hand mixer, and uses ingredients you likely already have.
And here’s the best part: my simple “cold-infuse matcha technique” ensures your ice cream tastes vibrant—never bitter, never grassy. One spoonful and you’ll feel like you’re in a Japanese dessert café (minus the long queue).
Why This Recipe Works
The magic of no-churn ice cream lies in balancing fat, sugar, and air incorporation:
- Sweetened condensed milk prevents ice crystallization.
The high sugar concentration lowers the freezing point, keeping the texture scoopable straight from the freezer. - Whipped cream = structure and air.
The whipped cream acts like the churn element, trapping air bubbles that allow the ice cream to freeze with a light, creamy consistency instead of becoming dense. - Matcha + fat enhances flavor.
Matcha powder contains aromatic compounds that fully bloom when mixed with fat (cream). That’s why we bloom the matcha in cold cream first—this avoids bitterness and creates a smoother flavor.
Together, these create a stable, creamy ice cream without eggs, stabilizers, or machines.
Ingredients
- Cold heavy cream — 480 g (2 cups)
Provides fat + air structure. Must be cold to whip properly. - Sweetened condensed milk — 395 g (1 standard can)
Adds sweetness, smoothness, and prevents ice crystals. - Matcha powder (ceremonial-grade preferred) — 12 g (2 tbsp)
Ceremonial grade gives a vibrant green and clean flavor; culinary grade works but tastes slightly earthier. - Vanilla extract — 5 g (1 tsp)
Enhances the floral notes of matcha and rounds out bitterness. - Salt — 1 g (a tiny pinch)
Balances sweetness + sharp matcha flavors.
Optional Mix-ins: white chocolate chunks, red bean paste, mini mochi.
Equipment
Required
- Large mixing bowl
- Hand mixer or whisk (no stand mixer needed)
- Fine mesh sieve (to sift matcha)
- Rubber spatula
- Loaf pan or 1-liter freezer-safe container
- Plastic wrap or parchment
Nice-to-Have
- Silicone spatula
- Metal loaf pan (freezes faster than glass)
- Thermometer (to check cream is cold enough: ideally 2–4°C / 35–39°F)
Step-by-Step Instructions with Visual Cues
Step 1: Bloom the Matcha
In a small bowl, whisk together 12 g matcha + 2–3 tbsp cold heavy cream until smooth.
Visual cue: mixture should look like thick, lump-free paste; bright green and glossy.
Step 2: Whip the Remaining Cream (3–4 minutes)
In a large cold bowl, whip the remaining cream (approx. 450 g) to medium-stiff peaks.
Visual cue: peaks should stand tall but slightly bend at the tip—NOT grainy or curdled.
Step 3: Mix Condensed Milk + Flavorings (1 minute)
In another bowl, whisk together:
- condensed milk
- matcha paste
- vanilla
- pinch of salt
Visual cue: mixture should be uniformly green, thick but pourable.
Step 4: Fold Gently (2 minutes)
Add ¼ of the whipped cream into the matcha mixture to lighten it. Then fold in the rest using a spatula.
Visual cue: no streaks of white or dark green; mixture should feel cloud-like.
Step 5: Transfer & Freeze (6–8 hours)
Pour into a loaf pan, smooth the top, press parchment over the surface to prevent ice crystals, and freeze at least 6 hours, ideally overnight.
Visual cue: after freezing, ice cream should scoop easily after 3–5 minutes at room temp.
Troubleshooting (Common Failures & Fixes)
Problem: Ice cream is icy or hard.
Likely cause: whipped cream was under-whipped or over-whipped; freezer too cold.
Fix: whip only to medium-stiff peaks; let ice cream rest 5 minutes before scooping.
Problem: Matcha tastes bitter.
Likely cause: using very hot liquid or low-quality matcha.
Fix: bloom matcha in cold cream; use ceremonial or mid-grade matcha.
Problem: Ice cream separates or looks grainy.
Likely cause: over-whipped cream.
Fix: stop whipping as soon as peaks curl slightly.
Problem: Ice cream doesn’t set.
Likely cause: too much liquid (e.g., added extracts or syrups).
Fix: stick to recipe ratios; avoid adding water-based mix-ins.
Problem: Dull green color.
Likely cause: matcha oxidized during sifting or storage.
Fix: store matcha airtight away from light; sift right before use.
Substitutions & Variations
Dietary Swaps
Dairy-free:
- Replace heavy cream with full-fat coconut cream
- Replace condensed milk with sweetened coconut condensed milk
Flavor becomes coconut-forward but delicious.
Sugar-free:
- Use sugar-free condensed milk + whip heavy cream with allulose (not tested with erythritol—too icy).
Flavor Variations
- Matcha-Honey Swirl: add 2 tbsp honey during the folding step.
- Matcha-Vanilla Bean: scrape ½ vanilla bean into the condensed milk.
- Matcha-Mochi: fold in diced mochi for chewy bites.
Storage, Make-Ahead, and Freezing
- Freezer: store airtight for up to 3 weeks.
- Place parchment/plastic directly on the surface to prevent frost.
- If scooping becomes firm, let sit at room temp for 5 minutes.
Do not refreeze thawed ice cream—texture becomes icy and unstable.
Serving Suggestions
- Serve with fresh strawberries, toasted coconut, or a drizzle of white chocolate sauce.
- For a café-style dessert, pair with warm brownies, butter cookies, or pour a shot of hot espresso over it for a matcha affogato.
FAQs
1. Can I replace matcha with green tea bags?
No—the flavor and color won’t extract properly. Matcha is a powdered leaf and provides body + richness.
2. How do I prevent bitterness?
Use ceremonial-grade matcha and bloom it in cold cream, never hot water.
3. Can I double the recipe?
Yes! Use a larger bowl and freeze in a 2-liter container. Folding gently is even more important.
4. Can I use an OTG or air fryer to freeze faster?
No—freezing requires consistent low temperatures; use your regular freezer.
5. Can I use whipping cream instead of heavy cream?
Yes, as long as fat content is 30–36%. Lower fat prevents proper whipping.
Notes From My Kitchen (Testing Log)
Batch 1:
Used culinary-grade matcha. Flavor was strong but slightly bitter. Learned that cold blooming softens bitterness significantly.
Batch 2:
Whipped cream to stiff peaks—ice cream turned slightly grainy. Medium-stiff peaks were the sweet spot.
Batch 3:
Added honey swirl. Beautiful texture but made ice cream softer, so freeze time increased by 2 hours.
Final Method:
Cold bloom + medium peaks + airtight freeze = creamy, vivid, stable matcha ice cream every time.
Nutrition & Disclaimer
Approx. per ½-cup serving: 290–310 calories (varies by brand).
Values are estimates. Always store dairy safely and avoid re-freezing thawed ice cream.
Conclusion
No-churn matcha ice cream is one of those rare desserts that feels gourmet yet requires almost no effort. With a handful of ingredients and a bowl, you can create a creamy, café-worthy treat that tastes as beautiful as it looks. Whether you’re serving it after dinner or sneaking a spoonful at midnight (no judgment), this recipe guarantees success—even on your first try.
