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Matcha Ice Cream Made From Scratch. Five Recipes. Churn and No-Churn
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Matcha Ice Cream Made From Scratch. Five Recipes. Churn and No-Churn

matcha ice cream ready

Matcha ice cream is very energizing and can be prepped in a variety of ways. An easy five minute recipe can be found here. Find out more about matcha here.

The best way is to prepare matcha ice cream from scratch. This way you know exactly what ingredients are in it; no sweeteners, coloring, emulsifiers and preservatives. There are several ice cream base variations to try. Think of ice cream as a two component dessert: a creamy base and sweet stabilizer. The most classic base is whipped cream; the modern alternative is Greek yogurt. The most classic sweet stabilizer is custard; the modern alternative is sweetened condensed milk. This gives us several combinations:

matcha ice cream with cacao nibs in a bowl
Sinful, sweet and creamy matcha ice cream

General Ice Cream Making Rules

Follow the ice cream maker’s manual to finish making the ice cream. Remember to chill the ice maker bowl properly, preferably overnight in a freezer. It is a good idea to put it in a plastic bag. Freezers tend to accumulate bacteria, and the plastic bag will ensure no bacteria will end up in the bowl. The ice cream maker bowl must be clean before use and can’t be washed after freezing. Also the plastic bag will protect against odors that freezers usually have. You can use the same bag for insulation during churning. Since the bowl is very cold, it will tend to develop “snow” on the outer wall. This will reduce the ice cream maker’s capacity and can also make the cover stick. Simply leave the ice cream maker bowl in the bag. Wrap the ends of the bag around the ice cream maker, just leave the electric motor open so it doesn’t overheat.

ice cream maker in a plastic bag

The ice cream maker bowl should not have any water in it before freezing. Don’t fill it more than ⅔ of the volume with the ice cream mix. Otherwise you may end up having your ice cream all over the cover. Refrigerating the ice cream mix before transferring it to the machine will reduce churning time, which is usually 25-40 minutes. It is important not to over-churn. Many ice cream machines have a clutch; it begins to slip once the ice cream is ready. Ice cream machines are meant to produce soft ice cream, not hard. To make it hard, it is necessary to freeze it for 2-3 hours. Use a cold, wet silicone spoon to transfer it to a pre-frozen container of your choice. Then leave it in the freezer for a few hours. If you add pieces of fresh fruits, remember that they will turn rock hard once frozen. It is best to cut them into small chunks and add when the ice cream is almost ready (five minutes before it finishes churning). Dried fruits, like raisins, don’t need to be cut. Jumbo raisins may be cut in half and soaked in rum.

jumbo raisins cut in half
Jumbo Raisins cut in half and rum-soaked

Fudge, cookies, jam, chocolaty pop corn or caramel is best to be added pre-cooled and after the machine is turned off.

Whipped Cream and Custard Ice Cream Classic Recipe

You will need:

matcha blending

Mix together 4 chicken egg yolks, powdered sugar, vanilla and milk in a bowl. Alternatively use 25-30 quail egg yolks. It might be time consuming to separate quail yolks, but they are worth the effort. Quail eggs are superior to chicken eggs in terms of taste and nutritional value. Whisk until the mixture is uniform, then transfer to a saucepan.

Put on low heat and stir continuously. After a few minutes, the mixture will start to bubble on the periphery. Simmer for another 20-25 minutes, stirring continuously.

Custard needs to reach the consistency of sour cream.

custard preparation 4

Once ready, remove the saucepan from heat. Cool the custard down by placing the saucepan in ice water. If you want your custard to be ready sooner, leave out the milk entirely. 

custard preparation 6

Refrigerate heavy whipping cream, beaters (from the electric mixer) and the bowl used for whipping. Once cooled down, whip the cream with an electric mixer. The whipping will take 3-5 minutes depending on the mixing speed. The cream is ready once it has a thicker consistency and is able to maintain its shape. You can test it by tilting the bowl, the cream should not move.

Mix cooled down custard into whipped cream by adding small portions and mixing continuously. You can do it with a mixer at the minimum speed setting or with a silicone mixing fork.

whipped cream with custard
Whipped Cream with Custard

Mix in all other ingredients and transfer the mixture into the ice cream maker. Churn according to the manufacturer’s instructions and the above recommendations.

matcha custard and cream mix in an ice cream maker bowl
plombieres custard and cream ice cream

 

Yogurt and Sweetened Condensed Milk Ice Cream Recipe

This is a very quick recipe, it does not involve any cooking or whipping. You will need:

You can vary the amount of yogurt according to desired sweetness. Mix the ingredients with an electric mixer or manually with a mixing fork until uniform consistency. Churn according to above recommendations.

ready matcha ice cream

Greek Yogurt and Custard Ice Cream Recipe

This variation requires some cooking. You will need:

Mix together 4 chicken egg yolks, powdered sugar, vanilla and milk in a bowl. Alternatively use 25-30 quail egg yolks. It might be time consuming to separate quail yolks, but they are worth the effort. Quail eggs are superior to chicken eggs in terms of taste and nutritional value. Whisk until the mixture is uniform, then transfer to a saucepan. Put on low heat and stir continuously. After a few minutes, the mixture will start to bubble on the periphery. Simmer for another 20-25 minutes, stirring continuously. Custard needs to reach the consistency of sour cream.

custard ready to be mixed with yogurt

Once ready, remove the saucepan from heat. Cool the custard down by placing the saucepan in ice water. If you want your custard to be ready sooner, leave out the milk entirely. 

Mix cooled down custard into Greek yogurt by adding small portions and mixing continuously. You can do it with a mixer at the minimum speed setting or with a silicone mixing fork.

custard mixed with yogurt

Add all other ingredients and mix well.

matcha custard and yogurt mix

Churn as per above instructions.

custard yogurt matcha ice cream 2

Whipped Cream and Condensed Milk Ice Cream Recipe

This variation takes slightly longer to prep. It is an easier “no-egg” sweet and creamy version of the original recipe. You will need:

Refrigerate heavy whipping cream, beaters (from the electric mixer) and the bowl used for whipping. Once cooled down, add matcha powder and whip the cream with an electric mixer. The whipping will take 3-5 minutes depending on the mixing speed. The cream is ready once it has a thicker consistency and is able to maintain its shape. You can test it by tilting the bowl, the cream should not move. 

Mix refrigerated condensed milk into whipped cream by adding small portions and mixing continuously. You can do it with a mixer at the minimum speed setting or with a silicone mixing fork. Add all other ingredients and blend well. Churn as per above instructions or simply freeze until firm.

matcha ice cream in a bowl

Vegan Ice Cream Recipe

There are many options to make vegan matcha ice cream. Usually nuts that are high in fat are used to make the base. These can be soaked almonds, cashews, etc. Cashews are used in this example. You will need:

raw cashews

Mix all the ingredients together in a bowl or directly in a blender. Blend for at least 2 minutes at high speed. Cool the mixture down in a fridge. Transfer to the ice cream machine and churn as per above instructions.

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