Although green tea ice cream is now found all over Japan and in Japanese restaurants abroad, it only really became popular in the 1990s. It’s simple to make at home.


  • 400ml full-cream milk

  • 300ml pouring cream

  • 6 egg yolks

  • ½ cup caster sugar

  • 20g green tea powder (matcha)


  • 1.

    Combine the milk and cream in a small saucepan and bring to a simmer, then remove from the heat.

  • 2.

    Beat the egg yolks and caster sugar until pale and combined, then beat in the green tea powder. Slowly whisk the hot milk mixture into the egg mixture, then strain everything back into the saucepan and stir over medium heat until the mixture coats the back of a spoon.

  • 3.

    Transfer to a bowl and cool first to room temperature, then in the fridge for about an hour until chilled.

  • 4.

    Churn in an ice cream machine according to the manufacturer’s instructions, then set in the freezer for at least 2 hours. Makes about 1 litre.

  • Notes:

  • 1.

    You can make ice cream without an ice cream machine – just place the mixture in the freezer and whisk it vigorously every 30 minutes until it sets too firmly to whisk. It will take about 4 hours to freeze.

  • 2.

    Green tea powder is available from the Japanese section of Asian grocery stores. Don’t try to substitute ordinary leaf green tea.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 236kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 23g
  • Sugar 22g
  • Sodium 34mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe featured in Adam Liaw's Asian Cookery School 

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