Matcha Green Tea Ice Cream

Matcha isn’t just for lattes. This powdered green tea is full of catechins (read: antioxidants), a gentle dose of caffeine, and a naturally earthy, umami flavour that balances sweetness instead of overwhelming it.

Its earthy, umami flavour cuts through sweetness in the best way, making it perfect for desserts that feel elevated without being overpowering. In this recipe, matcha transforms a simple ice cream base into a creamy, luxe treat with a green tea twist.

The final colour of your matcha ice cream is dependent on the matcha you use. We’ve got 2 kinds of matcha here for you. Each has their own personality. Here’s a break down.

Japanese Matcha (Japan)

• Colour: Vibrant emerald green
• Flavour: Smooth, sweet, and umami-rich with low bitterness
• Texture: Ultra-fine and silky
• Best for: Ceremonial drinks, luxe desserts, and anywhere you want that iconic matcha glow

This is the classic. Shade-grown and stone-milled in small batches, our Japanese matcha is what you reach for when you want both taste and aesthetics at 100%.

Korean Matcha (Jeju Island)

• Colour: Softer green with golden undertones
• Flavour: Slightly grassier and nuttier, with more mellow depth
• Texture: Still smooth, but a touch more rustic
• Best for: Everyday lattes, smoothies, and earthy desserts like this ice cream

Jeju-grown matcha is less common but seriously underrated. It brings a grounded, subtle complexity that works especially well in creamy or dairy-free bases.

💡 Tips:

• This is a base recipe. From here, you can fold in white chocolate chips, swirl in adzuki bean paste, or top it off with crunchy granola. You do you.