Green Tea Ice Cream

2 Reviews
100% would make this recipe again

At least as good as the "matcha ice" sold at the best Japanese restaurants. A little quantity of matcha is sufficient, add some more for enhanced colour and flavour.

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4 eggs size large
1 cup whipping cream 35% 250 mL
1 cup icing/confectioners' sugar 150 g
2 tsp matcha (fine powder green tea), or more to taste 4 g
1/4 cup milk, partly skimmed, 2% 65 mL

Before you start

A food processor or a mixer will make things easier for this recipe.


  1. Put a metal or glass bowl into the freezer so that it will be cold when filling it with the cream mixture.
  2. Separate the egg whites and yolks : Put the yolks in one bowl and the egg whites in another bowl. Whisk the whites using a mixer until stiff peaks are formed. Set aside.
  3. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks are formed. Set aside.
  4. Add the sugar and matcha to the yolks, then beat well using the mixer until the mixture is pale and fluffy, about 2 min. Pour in the milk. Incorporate the egg whites and the whipped cream into the mixture, blending gently with a spatula. Transfer the mixture to the prepared bowl, cover and put it in the freezer.
  5. After about 1 h, take the bowl out of the freezer, stir the mixture using a whisk, then return the bowl to the freezer. Repeat the same stirring operation after one additional hour in the freezer. It normally takes 3-4 hours until the ice cream is ready.


This ice cream will keep up to 1 month in the freezer.

Nutrition Facts Table

per 1 serving (80 g)


% Daily Value




14 g

21 %

Saturated 7.7 g
+ Trans 0 g

39 %


140 mg


50 mg

2 %


20 g

7 %


0 g

0 %


18 g

Net Carbs

20 g


4 g

Vitamin A

16 %

Vitamin C

0 %


4 %


2 %


This recipe is :
Good source of  :
Selenium, Vitamin A, Vitamin B12
Source of  :
Folacin, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin D, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Milk and Alternatives 0
Meat and Alternatives ½
Fats 2
Other Foods 1

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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