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Matcha Ice Cream - Trendy Japanese Dessert

 Matcha Ice Cream - Trendy Japanese Dessert

Matcha 抹茶 [ma.tɕa] - "ground tea" is not only popular in Japan but also worldwide. In summer, Matcha ice cream is highly sought after, enchanting not only with its unmistakable flavor but also with its vibrant green color.

Matcha is invigorating and stimulates the mind, as recognized by Buddhist monks. Matcha is considered very healthy – even healthier than green tea itself. The basis of Matcha is tea leaves that have been shaded during their growth. Shading promotes the formation of chlorophyll, theanine, and caffeine. Bitter substances, on the other hand, are intentionally reduced to at most subtle notes of bittersweet. After harvesting, the leaves are steamed, dried, and broken. In the airflow, the coveted leaf tissue separates from the leaf veins. The leaf tissue, delicate and fine parts, is called Tencha and is the basis for Matcha. Specialists grind the powder from Tencha in stone mills, which represents a culinary delight for an increasing number of people. Depending on the green tea variety, harvesting time, or drying degree, different flavor nuances arise, influencing the quality of the powder. The higher the quality, the more intense the slightly nutty-earthly flavor experience.

Matcha tea view in the store »

The growing number of Matcha enthusiasts in Europe can be easily explained because, in addition to caffeine, the powder contains many vitamins and high-quality ingredients such as amino acids, calcium, iron, potassium, zinc, and copper. Matcha is not only a welcome ingredient for tea ceremonies but has also been a part of Japanese cuisine desserts for a long time. For those who want to cool down with a special ice cream flavor in the summer, we have prepared this recipe.

Matcha ice cream recipe without ice cream maker

No. of persons6 portionsNo. of persons
Preparation timeca. 30 min Preparation time
Total Timeca. 30 minTotal Time
Level of difficultyeasyLevel of difficulty
Kitchenware Kitchenware
Mixing Bowl , Stirrer , Matcha set , Matcha powder , flat vessel
List of ingredients
400ml cream
300ml milkmaid (sweetened condensed milk)
ca. 10g matcha powder - quantity varies according to taste
ca. 70g sugar
Kochende Miss Oryoki
Matcha powder on a wooden plate with matcha whisk and spatula
Step 1

Remove the chilled cream from the fridge and pour into a previously chilled mixing bowl. Sieve in the matcha powder and beat the mixture until almost stiff. If you like the ice cream a little sweeter, you can add the sugar at this point.

Step 2

Add the sweetened condensed milk and beat the mixture until stiff. The condensed milk ensures that hardly any crystals form and that the consistency is creamy, despite being prepared without an ice cream machine.

Step 3

Place the firm mixture in a shallow container for a shorter freezing time and smooth out.

Step 4

Place in the freezer for 4-5 hours - done!

Tip: Dip the ice cream scoop in warm water to get nice round scoops! There are no limits to decoration, as the typical Matcha flavor harmonizes with many other ingredients. Our recommendation is fresh fruits or mint, but dark chocolate and syrup also complement the delicious ice cream experience. Enjoy experimenting!

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