Recipe 4 Creamy ice cream with a difference: Matcha ice cream WITHOUT an ice cream maker.

Posted by Japan Emporium Admin on

Serves: 6

Time: 10 minutes preparation and 3.5 hours freezing


  • 300ml of double cream                     
  • 50g of caster sugar
  • 2 medium eggs
  • 1 teaspoon of Matcha green tea powder

You can make a creamy, soft ice cream without an ice cream maker. You don't have to take it out from a freezer to stir while it is freezing!

Japan has the most creative flavours of ice cream; among them are Purple Sweet Potato flavour, Sweet Chestnut Pureé flavour and Matcha ice cream. I must say that Matcha vanilla flavour has been extremely popular.

Many of you who has never made an ice cream might be thinking that making ice cream at home would be too much of hustle without an ice cream maker. I used to think so until I came across this method which works perfectly well! Since then, there has been no wasted double cream in my kitchen. Whenever there is some leftover cream, I recalculate the ingredients and make ice cream. A small cup, like150ml of cream would make 2-3 portions. Wouldn't it be wonderful?

You will need three bowls (one small, two medium sized), a tub with a lid (an empty ice cream tub will do) and a rubber spatula. An electric whisk would be a luxury as you will need to whisk all ingredients separately.

I explain...



  1. Freeze an empty ice cream container in a freezer.
  2. Separate eggs. Whisk egg yolks in a small bowl until it forms paler and creamy paste.
  3. Whisk egg white in a separate bowl until it forms a shinny peak. Stir in sugar gradually.
  4. Whip cream until it is heavy but not stiff. Stir in Matcha powder.
  5. Combine egg yolks, egg white and whipped cream with a rubber spatula. Try to keep the air in the mixture.
  6. Pour the mixture into a chilled ice cream tub and freeze at least 3.5 hours.

Take it out of the freezer 5 minutes before serving.

My Tips: Once I did whisk the ice cream mixture half way through freezing but I could not tell if it made any change or not at all. If you think stirring half way through works better, I don't see why not?

My recipe makes a rich, creamy ice cream. If you prefer a little thinner texture, you could replace 1/3 of cream with milk but then you will need to whisk the mixture every half an hour while it is freezing.

Once you become familiar with the method, you could invent your own flavour as you fancy! I sometimes reduce sugar by half and add a handful of white chocolate buttons instead. To make a classic vanilla ice cream, simply replace Matcha powder with vanilla essence. Hope you enjoy!





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