Name: Matcha White Chocolate Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: PT-487113H2M3S
Cuisine: Japanese Fusion
Ingredients: 80 g whole milk; 420 g double cream; 200 g white chocolate, finely chopped; 1 tbsp matcha green-tea powder

Jump to Recipe

A refined, emerald-tinted ice cream that balances the grassy depth of ceremonial-grade matcha with creamy white chocolate. The result is a smooth, velvety treat whose subtle bitterness is perfectly tamed by sweet, cocoa-butter richness.

Why You’ll Love This Recipe

Sophisticated flavour pairing that feels restaurant-worthy yet is simple to make at home.
Naturally vibrant colour without artificial dyes.
Ultra-smooth texture thanks to both egg yolks and melted white chocolate.
Make-ahead friendly—prepare the base the night before and churn when convenient.
Gluten-free by nature and easily adaptable to dairy-free alternatives.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Whole milk
Heavy (double) cream
White chocolate (high-quality couverture, roughly chopped)
Fine granulated sugar
Egg yolks (large)
Ceremonial-grade matcha powder
Pinch of sea salt
Optional: vanilla bean paste for deeper aroma

Directions

Prepare the matcha slurry. In a small bowl, whisk the matcha with 2 tablespoons of warm (not hot) milk until completely smooth and lump-free. Set aside.
Melt the white chocolate. Place chopped white chocolate in a heat-proof bowl over a pan of barely simmering water; stir until just melted and glossy. Remove from heat.
Heat the dairy. In a medium saucepan combine the remaining milk, cream, half the sugar, and salt. Warm over medium heat until steam forms around the edges. Do not boil.
Temper the yolks. Meanwhile whisk egg yolks with the remaining sugar until pale. Gradually ladle about 150 ml of the hot dairy into the yolks, whisking constantly.
Cook the custard. Return the tempered yolk mixture to the saucepan. Stir with a wooden spoon over low heat until the custard coats the back of the spoon (82 °C).
Incorporate matcha and chocolate. Off the heat, whisk in the matcha slurry followed by the melted white chocolate until fully integrated.
Chill. Pour the base through a fine sieve into a clean bowl. Cool to room temperature, cover, and refrigerate at least 4 hours or overnight.
Churn. Process in an ice-cream maker according to the manufacturer’s instructions until soft-serve consistency.
Ripen. Transfer to a chilled container, press parchment onto the surface, and freeze 2 hours for a scoopable set.

Servings and Timing

Yield	Active Time	Chill & Ripen	Total Time
About 1 l (8 generous scoops)	20 min	4 h chill + 2 h freeze	≈ 6 h 20 min

Variations

Dairy-free: Substitute full-fat coconut milk for cream and oat milk for whole milk; use vegan white chocolate.
Matcha-Swirl: Reserve 1 tablespoon of matcha slurry. After churning, ripple it through for a marbled look.
Citrus Lift: Add the finely grated zest of one yuzu or lime when heating the dairy.
Crunch Element: Fold in toasted sesame seeds or crushed pistachios during the last minute of churning.

Storage/Reheating

Store the ice cream in an airtight, freezer-safe container at –18 °C. For best texture, enjoy within two weeks. To serve, allow the container to stand at room temperature for 5 minutes; never microwave to soften, as uneven melting will create ice crystals.

FAQs

Can I make this without an ice-cream maker?

Yes. After chilling the base, pour it into a shallow tray, freeze for 45 minutes, then whisk vigorously. Repeat every 30 minutes for about 3 hours until smooth.

What grade of matcha is ideal?

Ceremonial-grade offers the purest colour and least bitterness, but high-quality culinary matcha also works if sifted well.

My ice cream tastes grainy—why?

Either the custard was overheated (causing scrambled yolks) or the matcha was not fully dissolved, leaving fine particles. Sifting matcha and careful temperature control prevent this.

Can I reduce the sugar?

A small reduction (up to 15 %) is acceptable, but sugar is essential for softness; larger cuts will make the ice cream icy.

Is white chocolate necessary?

It contributes cocoa-butter fat for silkiness and balances matcha’s bitterness. Omitting it results in a thinner, sharper flavour.

How do I avoid ice crystals?

Chill the base thoroughly, churn while very cold, and store with parchment pressed against the surface to limit air exposure.

Can I use green tea powder instead of matcha?

Green tea powder lacks the fine grind and vivid flavour of true matcha; expect a duller colour and weaker taste.

What if I do not eat eggs?

Replace yolks with 2 tablespoons of cornstarch whisked into 50 ml cold milk and cook until thick; texture will be slightly lighter.

How long can the base stay uncooked in the fridge?

For food safety, cook the custard within 24 hours of mixing the raw yolks and dairy.

Why does my matcha turn brown?

Excessive heat oxidises chlorophyll. Always dissolve matcha in warm—not boiling—liquid and add it off the direct flame.

Conclusion

Matcha White Chocolate Ice Cream unites Japan’s prized tea with European confectionery finesse, delivering a dessert that feels both extravagant and serene. With careful attention to temperature and quality ingredients, you can achieve parlor-grade results in your own kitchen—an elegant finale to any meal.