Green Tea Ice Cream – a simple, refreshing summer dessert made with just four ingredients. This easy no-churn recipe highlights the delicate, earthy notes of matcha and is perfect for warm days.

Green Tea Ice Cream

I discovered my love for green tea flavors while traveling in Japan, and since then I enjoy matcha in many forms: lattes, cookies, cakes, and of course ice cream. Homemade matcha ice cream captures the balance of creamy sweetness with the bright, slightly bitter character of matcha powder. This no-churn version makes it easy to enjoy that flavor at home without specialized equipment.

This recipe is intentionally simple and approachable. You only need heavy whipping cream, sweetened condensed milk, matcha powder, and a touch of vanilla. The whipped cream provides airiness and body, while the condensed milk adds sweetness and a smooth texture that freezes well. Because it’s no-churn, there’s no ice cream maker required — just a mixer and a freezer. Preparation takes about five minutes; most of the time is passive while the ice cream sets in the freezer.

If you like experimenting, this base works well with add-ins—white chocolate chips, black sesame swirls, or even a sprinkle of toasted nuts for texture. For a vegan option, substitute two cans of full-fat coconut milk, use a little granulated sugar in place of condensed milk, and adjust matcha to taste. Cover the container tightly to prevent freezer burn and it will keep well for several weeks.

Common questions about making no-churn ice cream

What does “no churn” mean?

No-churn means the ice cream does not require an ice cream maker. No-churn recipes rely on whipped cream or other stabilizers to trap air and create a smooth texture when frozen. They’re ideal if you don’t own an ice cream machine or prefer a quick, low-effort dessert.

Can you make homemade ice cream without rock salt?

Yes. Rock salt is only needed for traditional churned ice cream when using a hand-crank freezer that requires ice and salt. No-churn recipes freeze in a regular freezer and do not require rock salt.

How do you make simple ice cream?

Whip the heavy cream together with any powdered ingredients (like matcha) and vanilla until stiff peaks form.
Gently fold in the sweetened condensed milk until evenly combined.
Transfer the mixture to a freezer-safe container and freeze for 5–6 hours, or until firm.

What other no-churn flavors work well?

This no-churn base is very versatile. Consider classic vanilla, chocolate, mint chocolate chip, cookies and cream, mocha, rocky road, or floral variations like lavender-lemon. Any flavor that pairs with a creamy base adapts easily to this method.

Tips and variations for this green tea ice cream

If you prefer a stronger matcha flavor, increase matcha powder by small increments and taste as you go—2 to 3 tablespoons is a good starting range depending on the intensity of your matcha.
For vegan ice cream: use two cans of full-fat coconut milk, 1/4 cup granulated sugar, 2–3 tablespoons matcha, and 1/2 teaspoon vanilla extract; whip using chilled tools for best texture.
To achieve a smoother color and flavor, sift matcha into the cream before whipping to avoid clumps.
Store ice cream in an airtight container or cover with plastic wrap pressed to the surface to minimize ice crystals.

Can’t get enough of green tea?

If you love matcha, try it in other chilled drinks and desserts like iced green tea lattes, matcha lemonade, or a matcha frappuccino-style blended drink. Matcha’s unique flavor works well in baked goods, chilled puddings, and creamy desserts.

Yield: 12 servings

Green Tea Ice Cream

Green Tea Ice Cream — a refreshing, easy-to-make dessert inspired by Japanese flavors. Smooth, creamy, and subtly earthy from matcha.

Prep Time
5 minutes

Total Time
5 minutes

Ingredients

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
2–3 tablespoons matcha powder (culinary or ceremonial, sifted)
1 can sweetened condensed milk (14 oz)

Instructions

Chill your mixing bowl and beaters for best results. In a large bowl or stand mixer, combine the heavy whipping cream, vanilla extract, and sifted matcha powder.
Beat on medium-high until the cream forms stiff peaks and is light and fluffy. The matcha should be fully incorporated and the mixture a uniform pale green.
Gently fold the sweetened condensed milk into the whipped matcha cream until just combined. Avoid overmixing to retain airiness.
Transfer the mixture to a freezer-safe loaf pan or container, smooth the top, and cover tightly. Freeze for 5–6 hours or until firm.
When ready to serve, let sit at room temperature 5 minutes for easier scooping. Store leftovers tightly covered in the freezer.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving (approximate):

Calories: 146 • Total Fat: 15g • Saturated Fat: 9g • Cholesterol: 46mg • Sodium: 15mg • Carbohydrates: 3g • Protein: 1g

Note: Nutritional values are estimates and depend on the specific brands used.

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