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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My refreshing Green Tea Ice Cream is creamy, cooling, and beautifully fresh! This frozen treat is perfect for a hot summer day.
- No-churn! No machine needed for this simple ice cream base.
- Just 4 ingredients: The whipped cream-and-condensed-milk base is flavored with matcha green tea powder and vanilla extract. That’s all you need!
- Quick prep time: Just 20 minutes hands-on time, then the freezer does the rest.
- Bold, balanced flavor: Matcha has wonderfully earthy, grassy notes, mellowed by vanilla, with just the right amount of sweetness.
- Café-style at home: A gourmet dessert that’s surprisingly easy (and budget-friendly) to make at home.
I’ve talked about my devotion to Irish breakfast tea, but I was first introduced to matcha through a Starbucks Green Tea Frappuccino—and I was instantly hooked. (And I liked it so much I developed a homemade recipe!). I loved the pretty bright green color and fresh grassy flavor. Besides its lovely, distinct flavor, matcha is full of antioxidants. Matcha Green Tea Ice Cream is a great way to end a homemade Japanese-inspired meal or to enjoy it on its own as an afternoon treat.
My top tips here are to have your cream and condensed milk cold before you make your ice cream—cold ingredients whip up faster and give you a lighter texture. And I suggest you sift your matcha powder before you add it. Doing this keeps it from clumping and gives you beautifully smooth ice cream. After you enjoy this matcha ice cream, be sure to explore my other No-Machine Homemade Ice Cream flavors from around the world, including Neapolitan, Tiramisu, Banoffee Pie, and Kulfi (Indian ice cream).
Bold Bakers Loved This!
“Thanks so much for this easy, delicious recipe. I’m having loads of fun making it!”—Jaqueline
“I was so amazed at how easy this recipe was! The consistency turned out perfect. I added a bit more matcha and less condensed milk, as I don’t like things too sweet.” —Eri
“Thank you for this homemade ice cream recipe. It was a success and so delicious and creamy.”—Kitty
IMPORTANT NOTE: This recipe wa improved and updated on 5/17/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, answers to the most frequently asked questions, mix-in ideas, and Pro Chef Tips.
Table of Contents
- What is Green Tea Ice Cream?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Green Tea Ice Cream
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- Mix-In Ideas
- FAQs
- More No-Machine Ice Cream Recipes
What is Green Tea Ice Cream?
Green Tea Ice Cream is a no-churn creamy, frozen dessert made by whipping cream with sweetened condensed milk and blending in vibrant matcha tea powder and vanilla extract. The ice cream has a smooth, earthy, rich, just-sweet-enough flavor. Matcha powder, which has been used in traditional Japanese tea ceremonies for centuries, is a popular dessert ingredient today, delivering an elevated, distinctive taste.
Tools You Need
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Stand mixer (or an electric hand mixer and a mixing bowl)
Key Ingredients and Substitutes
Heavy whipping cream
- Heavy whipping cream, with a fat content of at least 36%, whips up well, incorporating air, and giving the ice cream its light structure and airy texture.
- The heavy whipping cream provides a smooth, velvety mouthfeel to this green tea ice cream recipe.
- Importantly, its high fat content helps the ice cream freeze into a soft, scoopable consistency.
- Substitute: For a vegan option, check out my Dairy-Free Coconut Homemade Ice Cream.
Sweetened condensed milk
- Sweetened condensed milk acts as both the sweetener and the thickener.
- Importantly, it keeps the texture smooth by lowering the temperature and keeping ice from forming.
- Additionally, the condensed milk helps bind everything together without eggs.
- Substitute: You can easily make condensed milk at home!
Matcha powder
- Matcha powder is finely-ground green tea leaves from shade-grown plants.
- The matcha powder’s rich, earthy taste perfectly balances the sweetness.
- Additionally, matcha is rich in antioxidants.
- Because it’s a powder, it’s easy to incorporate into recipes.
- For the proper flavor and texture, be sure to use unsweetened matcha powder, and not a matcha latte mix or green tea from a tea bag.
Vanilla extract
- Vanilla extract rounds out the flavor and offers classic warmth.
- Additionally, balances the earthy taste in this matcha ice cream recipe.
- Substitute: Use the same amount of Vanilla Bean Paste instead.
How to Make Green Tea Ice Cream
- Whip the cream. Using a stand mixer fitted with a whisk attachment (or an electric hand mixer), whip the heavy cream on medium-high speed until you have soft peaks, about 3 minutes.
- Add condensed milk. Turn the speed to low and pour in the cold condensed milk, then return the speed to medium-high and whip until you have stiff peaks, about 2 more minutes.
- Add remaining ingredients. Turn the machine to low and mix in the matcha and vanilla extract until fully incorporated.
- Freeze. Transfer to an air-tight, freezer-safe container and freeze for a minimum of 6 hours before enjoying.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Adjust the Sweetness: If you prefer less sweet ice cream, you can reduce the condensed milk by about ¼ cup.
- Be aware that sugar helps prevent ice crystals from forming, so not using it may make the texture slightly firmer.
- Use cold condensed milk and cream straight from the fridge. Cold ingredients whip up faster and better, and will give you the best Green Tea Ice Cream. Do not use room temperature ingredients here.
- Don’t Overwhip the Cream. Stop whipping once you reach stiff peaks. Overwhipping could cause the mixture to separate, and could even turn the cream into butter.
- Make sure your freezer is set to -18°C (0°F). This will ensure that the ice cream sets properly and maintains a creamy texture.
- Top with a Sauce. Elevate your matcha tea ice cream by drizzling on some Salted Caramel Sauce or Raspberry Sauce, or serve it with Grilled Pineapple with Butter Rum Sauce.
Make-Ahead and Storage Instructions
Make-ahead tips:
- Since the ice cream has to freeze for at least six hours, you can make the matcha ice cream a day early and freeze it overnight.
How to store leftovers:
- Store leftovers in an airtight container in the freezer for up to six weeks.
- Press parchment or plastic wrap on top to prevent ice crystals.
Mix-In Ideas
- Green Tea Strawberry: This adds fruity flavor and a gorgeous color contrast. Swirl strawberry jam or strawberry puree into the ice cream before freezing.
- White Chocolate Green Tea: Add extra sweetness and creaminess. Before freezing, fold in 1 cup (6 oz/170 g) of finely chopped white chocolate into the ice cream.
- Matcha Cookies and Cream: Flavor, crunch, and fun! Fold in 1 (3 oz/82 g) cup of crushed vanilla wafer cookies or Graham crackers.
FAQs
What’s the difference between 2-ingredient no-machine ice cream, like this Green Tea Ice Cream, and traditional churned ice cream?
- Traditional recipes use a cooked custard egg mixture; this one skips that step entirely.
- You don’t need an ice cream maker—whipped cream gives the dessert its light, airy texture. No need for special equipment or dealing with manufacturer’s instructions!
- The process is also faster. You simply whip, mix, and freeze. There’s no time spent waiting for a custard to cool.
- My 2-ingredient, no-machine ice cream is egg-free.
- Note that this ice cream is slightly denser than churned ice cream, but just as creamy and scoopable.
Can I use regular cream or “all-purpose” cream in this recipe?
No—only heavy cream (36% fat) will whip properly. Lower-fat options won’t give you the volume or creaminess you need.
Can I make this green tea matcha ice cream without a mixer?
- Yes, you can make this green tea matcha ice cream without a mixer, but it will take longer.
- Use a hand whisk and be sure that your cream is extra cold—it needs to whip up well to create the right texture.
Does using sweetened condensed milk make this ice cream extra sweet?
- This 2-ingredient ice cream is rich and sweet like premium ice cream.
- Green Tea Ice Cream is naturally earthy with a slight, pleasantly bitter note.
- If you still wish to tone down the sweetness, you can reduce the amount of condensed milk slightly or add a pinch of salt to balance it.
More No-Machine Ice Cream Recipes
- Pistachio Raspberry Ice Cream
- Dairy-Free Pina Colada Recipe
- Honeycomb Ice Cream
- Mango Ice Cream
- Lemon Meringue Pie Ice Cream
IMPORTANT NOTE: This recipe wa improved and updated on 5/17/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, answers to the most frequently asked questions, mix-in ideas, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Green Tea Ice Cream
Ingredients
- 2 cups (16 fl oz/450 ml) heavy whipping cream , cold
- 14 oz (1 Can/400 ml) sweetened condensed milk , cold
- 3 tablespoons Matcha green tea powder
- 1 teaspoon vanilla extract
Instructions
- Using a stand mixer fitted with a whisk attachment (or an electric hand mixer), whip the heavy cream on medium-high speed until you have soft peaks, about 3 minutes.
- Turn the speed to low and pour in the cold condensed milk, then return the speed to medium-high and whip until you have stiff peaks, about 2 more minutes.
- Turn the machine to low and mix in the matcha and vanilla extract until fully incorporated.
- Transfer to an air-tight freezable container and freeze for a minimum of 6 hours before enjoying. Keep stored in the freezer for up to 6 weeks.
Recipe Notes
- Adjust the Sweetness: If you prefer less sweet ice cream, you can reduce the condensed milk by about ¼ cup.
- Be aware that sugar helps prevent ice crystals from forming, so not using it may make the texture slightly firmer.
- Use cold condensed milk and cream straight from the fridge. Cold ingredients whip up faster and better, and will give you the best Green Tea Ice Cream. Do not use room temperature ingredients here.
- Don’t Overwhip the Cream. Stop whipping once you reach stiff peaks. Overwhipping could cause the mixture to separate, and could even turn the cream into butter.
- Make sure your freezer is set to -18°C (0°F). This will ensure that the ice cream sets properly and maintains a creamy texture.
- Top with a Sauce. Elevate your matcha tea ice cream by drizzling on some Salted Caramel Sauce or Raspberry Sauce, or serve it with Grilled Pineapple with Butter Rum Sauce.
I’ve made three different ice creams using this recipe: matcha (your recipe), fresh strawberry and fresh lemon (organic grown in Arizona). All have turned out delicious and I can hardly wait to make the next two on my creative list – dark chocolate/cherry and pistachio/honey (organic mesquite honey from Arizona). Thanks so much for this easy, delicious base recipe. I’m having loads of fun!
This is an amazing base recipe for any ice cream. And so easy. Doubled the quantity and made mine with coffee. THANK YOU!
Hi Gemma, you will be happy to know that you can make sugar free sweetened condensed milk by using Erythritol in place of regular sugar. Because Erythritol by itself is 70% as sweet as regular sugar it creates a luscious creamy condensed milk that isn’t overly sweet and I think will pair very well with the matcha powder to make an ice cream very similar to the kind found in Japanese Restaurants which isn’t as sweet as regular ice cream. One thing to note when making the sweetened condensed milk with erythritol (I used my coffee grinder and turned my… Read more »
I found the ratio of whipping cream to condensed milk was off for me – was cloyingly sweet… I would use maybe half a can of sweetened condensed milk next time
Awesome! We made the matcha one. We used double cream the first time – it worked well but you could taste that it was quite fatty. Then whipping cream was indeed much better! I was surprised that this recipe worked so well, thank you. It also took 15 min only!
I really liked this recipe but it was just a little too sweet. For people who cannot handle THAT much sweetness, I would try putting half a can of just less of thr condense milk. Will be trying again with less condensed milk!
With this easy base I’m going to try coffee ice cream with chocolate covered espresso beans, strawberry, mango, orange and more!!
What can I use besides condensed milk?
What is the name brand Matcha Powder that you use it for the ice cream?
What can I make Taro ice cream?
Thank you
Hi, thanks for this wonderfully simple recipe. I’m trying it as I type this and everything was going well till I sifted the matcha powder in. It didn’t whip up into stiff peaks. Why do you think that is and how can I fix it? TIA