For all you matcha ice cream fans, this easy homemade matcha ice cream recipe is for you. All you need is a few ingredients, a mason jar, and you will have delicious tasting matcha green tea ice cream!
Using this recipe, you can learn how to make matcha ice cream that’s rich, creamy and best of all, low carb and sugar-free all without an ice cream maker!
What is Mason Jar Matcha Ice Cream?
Mason jar matcha ice cream is an easy way to make no-churn homemade matcha ice cream without an ice cream maker using just heavy cream, sweetener, matcha powder, and vanilla extract.
By adding all ingredients to a mason jar, shaking it then placing it in the freezer, you will have rich and creamy matcha ice cream in no time at all.
Fun Fact – what is the difference between high-quality matcha and green tea leaves? High-quality matcha is grown in the shade which produces more chlorophyll and produces stronger colors and flavors found in matcha.
Does matcha green tea ice cream taste like matcha?
Matcha ice cream is sweet with an earthy flavor from the matcha. It has a slightly lighter matcha flavor than a matcha drink however you can adjust that by adding more matcha to your ice cream recipe.
What is the main ingredient in matcha ice cream?
The main ingredient in matcha ice cream is heavy cream followed by matcha powder and sweetener.
Pro Tip – there is no need to use ceremonial grade matcha in cooking, which is more vibrant in color and costs significantly more per ounce. Culinary-grade matcha works just fine for this ice cream recipe.
What is homemade matcha ice cream made of?
- Heavy Cream – heavy whipping cream or double cream in UK.
- Matcha Powder – you can use ceremonial or culinary-grade matcha.
- Sweetener – use sugar or your preferred sweetener.
- Vanilla Extract – used to give the matcha ice cream a bold flavor.
How to make matcha ice cream?
Instructions to make mason jar match ice cream are very simple!
Prepare the ice cream mixture by combing cream, sweetener, matcha powder, and vanilla extract in a mason jar, giving a quick whisk, closing the lid and shaking the mason jar for 3-5 minutes. Then throw it in the freezer and wait until you have ice cream!
Fun Fact – the reason you are shaking that mason jar is to mix air into the cream and aerate it, giving you the fluffy ice cream texture!
What is the nutrition information for this matcha ice cream recipe?
- 420 Calories
- 4g Carbohydrates
- 0g Fiber
- 3g Protein
- 44g Fat
- 163mg Cholesterol
- 45mg Sodium
- 89mg Potassium
- 77mg Calcium
- 1mg Iron
- 1849ui Vitamin A
- 1mg Vitamin C
Looking for other matcha recipes?
- Matcha Basque Burnt Cheesecake
- Matcha Panna Cotta
- Strawberry Matcha Latte
- Hot Matcha Latte
- Matcha Chocolate Macadamia Nuts
Now, let’s get making this Mason Jar Matcha Ice Cream recipe!
- Prepping Time 5M
- Cooling Time 3H
- Total Time 3H5M
- Net Carb/Serv ~3g
- Servings 2
Ingredients
- 1 Cup Heavy Cream
- 1 tsp Matcha Powder
- 2 tbsp Sweetener (sugar alternative or preferred sweetener)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Add heavy cream, Matcha Powder, sweetener and vanilla in mason jar.
3) Close the mason jar and shake vigorously for approximately 3-5 minutes. The mixture will almost double and should coat a spoon as shown below.
4) Freeze for 3 hours, scoop and enjoy!
Hope you enjoy your Mason Jar Matcha Ice Cream!
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Mason Jar Matcha Ice Cream
Ingredients
- 1 Cup Heavy Cream
- 1 tsp Matcha Powder
- 2 tbsp Sweetener sugar alternative or preferred sweetener
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Add heavy cream, Matcha Powder, sweetener and vanilla in mason jar.
- Close the mason jar and shake vigorously for approximately 3-5 minutes. The mixture will almost double and should coat a spoon as shown below.
- Freeze for 3 hours, scoop and enjoy!
Video
Nutrition
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Could I replace this with coconut milk/cream? I’m lactose intolerant
Hey Tiffany! We never tried, so not 100% sure but I think it might work. The consistency between the creams are similar and the whole idea of the mason jar ice cream is to aerate the cream to form the texture of ice cream. So I’d think they would aerate to similar textures! Hope it works out!
So excited to try this!
Hey Tammy! Awesome and hope it turns out well for you! Just a quick suggestion, it’s best after about 3-4 hours in the freezer. If you leave it overnight, it will get really hard and you’ll have to end up defrosting it.
How big are these Mason jars the 16 or 32 oz
Hi Heidy! These are in 16oz jars.
All your recipes are amazing THANK YOU SO MUCH!!!!!!!!!!!!!! <3
Hey Heidy! You’re welcome and thanks so much for your kind words!
Are these macros/nutrition info for the entire recipe (16 oz jar) or a single 8oz. serving (and makes two servings)? Thanks…am gonna try today!
Hi Cat! It’s for 8oz or per serving.
Thanks!! Ok…this weekend as it’s sunny and so Spring here in California…will let you know!