Japanese Matcha Ice Cream is a creamy, subtly sweet dessert that combines the delicate bitterness of matcha with the rich texture of fresh cream. Making it at home is not only satisfying but also allows us to control sweetness, texture, and flavor.

With a little patience and attention, we can create a dessert that rivals what’s served in cafes in Japan. Plus, it’s a fun activity to share with friends or enjoy a quiet moment alone.

Ingredients We Need

To make this ice cream, gather the following ingredients:

- Egg yolks: 75g (approximately 4 yolks)

- Fine sugar: 135g (adjust to taste)

- Corn flour: 15g

- Matcha powder: 20g

- Hot water: 40g

- Milk: 275g

- Fresh cream: 275g

- Sweetened red beans: 165g (optional, for texture and sweetness)

Accuracy is key. The right ratio of matcha, cream, and sugar ensures the ice cream is smooth, flavorful, and has a silky mouthfeel. Using high-quality matcha will give the best color, aroma, and taste.

Step 1: Preparing the Matcha

1. Pour 40g of hot water into a small bowl.

2. Add 20g matcha powder and whisk until fully dissolved. The mixture should be smooth and vibrant green with no lumps.

Tip: Whisk in a zigzag motion rather than circles to avoid clumps and achieve a light foam on top. This foam helps the matcha blend better with the custard.

Step 2: Making the Egg Mixture

1. In a mixing bowl, combine 75g egg yolks, 135g sugar, and 15g corn flour.

2. Whisk until pale and creamy. This ensures the sugar dissolves completely and the texture is smooth.

3. Gradually fold in the dissolved matcha, mixing evenly.

Tip: Folding gently instead of stirring aggressively helps maintain air in the mixture, which will make the final ice cream lighter and creamier.

Step 3: Adding Milk

1. Heat 275g milk in a pan until just below boiling. Do not allow it to boil, or it may curdle the eggs.

2. Slowly pour the hot milk into the egg-matcha mixture while stirring continuously.

3. Let the mixture cool to room temperature.

Tip: Stirring constantly while adding milk prevents the eggs from scrambling and results in a custard-like base that is smooth and rich.

Step 4: Whipping the Cream

1. In a separate bowl, whip 275g fresh cream until soft peaks form. The cream should be airy and light.

2. Gently fold the whipped cream into the cooled custard mixture.

Tip: Folding slowly preserves the air in the cream, creating a soft, scoopable texture in the final ice cream. Avoid overmixing, which can make the ice cream dense.

Step 5: Adding Red Beans (Optional)

1. Drain 165g sweetened red beans.

2. Gently fold them into the mixture for a pleasant contrast in texture and a hint of sweetness.

Tip: Adding red beans is optional, but they make the ice cream more traditional and visually appealing.

Step 6: Freezing and Mixing

1. Pour the mixture into a shallow, freezer-safe container.

2. Freeze for 2 hours. Remove and stir gently with a spatula to incorporate air.

3. Repeat this process 3–4 times every 2 hours until fully frozen.

Tip: Stirring between freezes prevents large ice crystals and ensures a silky texture. This step is crucial if we don’t have an ice cream machine.

Step 7: Serving and Enjoying

1. Scoop the ice cream into bowls.

2. Optionally, add a few extra red beans, fruits, or a light drizzle of syrup.

3. Enjoy immediately for the best creamy texture and delicate matcha aroma.

Tip: Let the ice cream sit at room temperature for 2–3 minutes before serving to make scooping easier.

Savor the Moment

Lykkers, making Japanese Matcha Ice Cream at home is a joyful experience. Every step, from blending the matcha to folding in the cream, brings a sense of care and accomplishment. By following these steps, we can enjoy a dessert that’s smooth, rich, and full of authentic flavor. The best part? We get to savor it ourselves or share it with friends, enjoying every creamy, flavorful bite together. Each scoop is a little moment of happiness we’ve created with our own hands.