Creamy, refreshing, and irresistibly smooth, this Matcha White Chocolate Ice Cream brings together the earthy richness of green tea with the velvety sweetness of white chocolate.
Matcha is packed with antioxidants, supports focus, and offers a natural energy boost, while the cream provides satisfying healthy fats.
Easy to prepare with minimal hands-on time, this recipe is perfect for everyday indulgence, summer gatherings, or make-ahead meal prep desserts.
Matcha white chocolate ice cream
Equipment
- 1 Small saucepan
- 1 Heatproof bowl (microwave safe)
- 1 Whisk
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 Airtight Freezer-Safe Container
Ingredients
- 80 g whole milk
- 420 g double cream heavy cream
- 200 g white chocolate
- 1 tbsp matcha green tea powder
Instructions
- Heat the Cream and Milk: Start by pouring whole milk and double cream into a small saucepan. Place the pan over medium-low heat and gently warm the mixture. Stir occasionally with a whisk to prevent the cream from sticking to the bottom. Your goal is to bring the liquid up to around 90°C (194°F) — if you don’t have a thermometer, watch carefully and remove it from the heat just before it reaches a full boil. This step ensures the cream is hot enough to melt the chocolate later, creating a smooth base for your ice cream.
- Soften the White Chocolate: While the milk and cream are heating, break white chocolate into small, even pieces. Place them into a microwave-safe heatproof bowl. Microwave the chocolate in short bursts of 20–30 seconds on low power, stirring between each interval. This prevents the chocolate from burning and helps it soften gradually.Your aim is a soft, pliable texture, not fully melted — the chocolate will melt completely once combined with the hot cream mixture.
- Mix in Matcha Powder: Once the chocolate has softened, sprinkle in 1 tablespoon of matcha powder. Use a small whisk or spoon to mix thoroughly until you have a smooth, uniform paste. The vibrant green color of matcha should be fully blended with the white chocolate, creating a rich, aromatic base. Take your time — proper blending at this stage ensures a consistent flavor throughout the ice cream.
- Combine Chocolate-Matcha with Cream: Slowly pour the hot milk and cream mixture over the chocolate-matcha paste while continuously whisking. This gradual mixing prevents the chocolate from seizing or clumping. Once fully combined, you should have a silky, glossy, pale green mixture. For an extra smooth texture, strain the mixture through a fine mesh sieve into a clean bowl. This step removes any small lumps or undissolved matcha particles, ensuring a velvety ice cream.
- Chill the Mixture: Cover the bowl with plastic wrap or a lid and place it in the fridge to chill. For best results, leave it in the fridge for at least a few hours, or up to 24 hours.Chilling allows the flavors to deepen and the mixture to become cold, which is essential for achieving a creamy texture during churning.
- Churn in an Ice Cream Maker: Once the mixture is fully chilled, pour it into your ice cream maker. Follow your appliance’s instructions carefully. Generally, you will churn for 20–30 minutes, or until the mixture thickens to a soft-serve consistency. Churning incorporates air into the ice cream, creating a light, smooth texture while freezing it slowly to prevent large ice crystals.
- Transfer and Freeze: Scrape the freshly churned ice cream into a freezer-safe airtight container. Smooth the top with a spatula and cover tightly. Place the container in the freezer for at least 2 hours, allowing the ice cream to firm up completely. If you’ve chilled it in advance, the flavors will be even more pronounced, and the texture will be ultra-creamy.
- Serve and Enjoy: Before serving, remove the ice cream from the freezer about 10 minutes in advance to allow it to soften slightly for easier scooping. Use an ice cream scoop to serve generous portions into bowls or cones. Enjoy the earthy matcha flavor balanced with creamy white chocolate sweetness — a perfect, indulgent dessert that’s both refreshing and satisfying.
Notes
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Make sure the white chocolate is soft but not melted before mixing; this prevents clumping.
- Chilling the base overnight enhances flavor and improves ice cream texture.
- For a creamier ice cream, don’t skip straining the mixture before churning.
- Serve slightly softened for easier scooping and a smoother mouthfeel.
- You can adjust sweetness by choosing sweeter or less sweet white chocolate.
- Ideal for summer parties or meal prep, as it holds well in the freezer.
Chef’s Secrets For Perfect Ice Cream
The key to a silky, smooth ice cream lies in temperature control and timing.
Always heat the cream and milk gently — avoid boiling — to prevent curdling and preserve a creamy texture.
Softening the white chocolate in bursts rather than melting it at once prevents graininess.
Straining the matcha-chocolate mixture ensures no lumps remain, creating a luscious consistency.
Chilling the base overnight allows flavors to develop fully and makes churning easier, resulting in rich, creamy ice cream that melts evenly.
For a subtle flavor boost, sift the matcha powder before adding to avoid clumps.
Serving Suggestions For Maximum Enjoyment
This ice cream is delicious on its own, but you can elevate the experience with complementary flavors and textures.
Serve it with fresh berries like raspberries or blueberries for a tangy contrast, or drizzle lightly with dark chocolate or caramel sauce for indulgence.
Crushed pistachios or almond flakes add a pleasant crunch, while a thin slice of sponge cake or waffle cone can turn it into a show-stopping dessert.
Pair with a lightly brewed cup of green tea or jasmine tea to enhance the earthy notes of matcha, creating a perfectly balanced and elegant treat.
Storage Tips For Long-Lasting Ice Cream
Store your Matcha White Chocolate Ice Cream in an airtight, freezer-safe container to prevent ice crystals and freezer burn.
For the best texture, place a piece of parchment or plastic wrap directly on the surface before sealing.
Homemade ice cream is best enjoyed within 2–3 weeks, although it remains safe longer if stored properly.
When ready to serve, transfer it to the fridge for 5–10 minutes to soften slightly, making scooping effortless while preserving the creamy texture.
Avoid refreezing melted portions, as this can cause grainy texture.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can use a no-churn method by whipping double cream until soft peaks form, folding in melted white chocolate and matcha mixture, and freezing in a container.
Stir every 30–60 minutes for the first few hours to break up ice crystals.
2. Can I use low-fat milk or cream?
Using low-fat alternatives is possible but may affect texture and richness. Full-fat cream ensures smooth, creamy results and prevents icy consistency.
For lighter versions, consider adding a small amount of cornstarch or gelatin to stabilize the ice cream.
3. How can I intensify the matcha flavor?
Sift the matcha powder before mixing to avoid clumps and use high-quality, ceremonial-grade matcha.
You can also add a touch more (1–2 tsp) for a stronger, earthy flavor without overpowering the chocolate.
4. Can I prepare this ice cream in advance?
Absolutely! Chilling the base overnight improves flavor, and the ice cream can be made several days ahead.
Store in a tightly sealed container to maintain freshness. Remove 5–10 minutes before serving to soften.
5. Why is my ice cream too soft or runny?
If the ice cream melts too quickly, it could be due to under-chilling the base before churning or inadequate freezing time.
Ensure the mixture is cold and churn it until soft-serve consistency, then freeze at least 2 hours. Using full-fat cream also helps maintain firmness.
