The ultimate homemade recipe!
This homemade Matcha Ice Cream recipe is the perfect refreshing treat! Made with our premium Ukifune culinary-grade matcha, this easy-to-follow recipe brings out the rich, earthy flavours of matcha in a smooth ice cream. A trending dessert for 2026.
What you need for Mori Matcha ice cream
Dairy & Eggs:
- 6 large egg yolks
- 350ml heavy cream
- 350ml full cream milk
Flavor & Sweeteners:
- 100g caster sugar
- 15g Mori Ukifune Premium Everyday Matcha powder (increase to 20g for a stronger flavour)
- 1/2 vanilla bean (or 1 tsp vanilla extract if unavailable)
Equipment:
- Ice cream maker (optional, but recommended for best results)
Preparing Mori Matcha ice cream
Step 1: Infuse Milk & Cream (10 minutes)
In a small saucepan, whisk together the cream, milk, and the seeds and pod of the split vanilla bean. Heat over medium heat, whisking occasionally, until steaming but not boiling. Remove from heat and let it steep for at least 5 minutes to infuse the vanilla flavour. Remove the vanilla pod.
Step 2: Prepare Ice Bath (2 minutes)
Fill a large bowl with ice cubes and cold water. Place a medium heatproof bowl and a fine-mesh sieve inside the ice bath. Set aside.
Step 3: Whisk Egg Yolks & Matcha (3 minutes)
In a medium bowl, whisk the egg yolks and caster sugar until pale, thick, and ribbon-like when the whisk is lifted. Sift in the 15g of Ukifune Matcha powder and whisk for another minute to combine thoroughly.
Step 4: Temper the Yolks (3 minutes)
While continuously whisking the egg yolk and matcha mixture, slowly pour about half of the hot cream mixture into it. This gradual addition (tempering) warms the yolks gently, preventing them from scrambling.
Step 5: Cook the Custard (10 minutes)
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Heat over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (this should reach about 75°C/167°F). Crucially, do not let the mixture boil, or the eggs will scramble.
Step 6: Chill the Custard (4 hours minimum)
Immediately strain the thickened custard through the fine-mesh sieve into the prepared ice bath. Stir gently to help it cool down quickly. Once it has cooled to room temperature, cover the bowl with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the ice cream's texture.
Step 7: Churn & Freeze (15 minutes active + freezing time)
Pour the completely chilled custard base into your ice cream maker. Churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 2 more hours until firm and scoopable.