Name: Creamy Matcha Ice Cream Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 6 large egg yolks (approx. 100g); 100g caster sugar; 15g Kiyomidori Premium Everyday Matcha (or 20g for a stronger flavor); 350ml thickened cream; 350ml full cream milk; 1/2 vanilla bean, split and seeds scraped

How to Make The Best Matcha Ice Cream at Home

Love matcha? This homemade Matcha Ice Cream recipe is the perfect creamy, refreshing treat! Made with our premium Kiyomidori Matcha, this easy-to-follow recipe brings out the rich, earthy flavours of matcha in a smooth, velvety ice cream. In this video Holly B Wood uses an ice cream maker to churn out one of the most trending deserts of 2025!

Recipe by Holly B Wood

prep time

15 min

cook / Cool time

4hr 15min

total time

6hr 30min

servings

Ingredients & directions

MEDIUM

INGREDIENTS

6 large egg yolks (approx. 100g)
100g caster sugar
15g KIYOMIDORI Premium Everyday Matcha (If you prefer a strong matcha flavour you can increase to 20g)
350ml thickened cream
350ml full cream milk
1/2 vanilla bean, split and seeds scraped

DIRECTIONS

In a small saucepan, whisk together the milk, cream and vanilla seeds/pod. Heat over medium heat, whisking occasionally until steaming (but not boiling). Remove from heat.
Prepare an ice bath by filling a large bowl with ice cubes and cold water. Place a medium heatproof bowl and fine mesh sieve inside the ice bath. Set aside.
In a medium bowl, whisk the egg yolks and sugar until pale, thick, and ribbony. Sift in the matcha powder and whisk for another minute to combine.
While whisking, slowly pour the hot cream mixture into the egg yolk mixture. This gradually raises the temperature of the yolks to prevent curdling.
Pour the mixture back into the saucepan. Heat over low, stirring constantly, until it thickens and coats the back of a wooden spoon (about 75°C). (Do not let the mixture boil as the eggs will scramble.)
Immediately strain the custard through the sieve into the prepared ice bath. Stir gently to cool. Once at room temperature, cover and refrigerate for at least 4 hours (preferably overnight)
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container and freeze for at least 2 hours until firm.