Green Tea Ice Cream Recipe

Homemade Green Tea (Matcha) Ice Cream Recipe

Ingredients (Makes ~1 quart / 1 liter)

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
¾ cup (150 g) granulated sugar
4 large egg yolks
2–3 tbsp high-quality matcha green tea powder (adjust to taste)
1 tsp vanilla extract
Pinch of salt

Optional Add-Ins / Toppings:

Sweet red bean paste (anko)
Mochi pieces
White chocolate chips
Toasted nuts

Step 1: Prepare the Matcha Powder

Sift the matcha powder into a small bowl to remove lumps.
Optional: Mix with 1–2 tbsp of sugar to help it dissolve smoothly into the ice cream base.

Step 2: Make the Custard Base

In a medium saucepan, combine the milk, 1 cup of heavy cream, and half of the sugar.
Heat over medium heat until it’s warm and sugar is dissolved (do not boil).
In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.

Step 3: Temper the Eggs

Slowly pour a small amount of the warm milk mixture into the egg yolks, whisking constantly.
Gradually add the rest of the milk mixture while whisking. This prevents the eggs from curdling.

Step 4: Cook the Custard

Return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula.
Heat until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.

Step 5: Add Matcha

Remove the custard from heat.
Whisk in sifted matcha powder until fully dissolved and smooth.
Stir in the remaining 1 cup heavy cream, vanilla extract, and a pinch of salt.

Step 6: Chill the Base

Pour the mixture into a clean bowl.
Cover and refrigerate for at least 2–4 hours, or overnight. Chilling is crucial for creamy ice cream.

Step 7: Churn the Ice Cream

Pour the chilled mixture into an ice cream maker according to manufacturer instructions.
Churn for 20–30 minutes until it reaches a soft-serve consistency.
Optional: Add mix-ins such as mochi pieces or chocolate chips in the last few minutes.

Step 8: Freeze to Firm

Transfer the ice cream to an airtight container.
Smooth the top and cover with parchment paper or plastic wrap to prevent ice crystals.
Freeze for 4–6 hours or overnight for scoopable firmness.

Step 9: Serve

Scoop into bowls or cones.
Optional toppings: sweet red bean paste, crushed mochi, chocolate shavings, or toasted nuts.
For a fancy touch, sprinkle a small pinch of matcha powder on top.

Tips for Perfect Green Tea Ice Cream

Use high-quality matcha: Culinary-grade works, but ceremonial-grade gives a brighter flavor.
Do not overheat custard: Too high heat can curdle eggs.
Chill thoroughly: A cold base churns into smoother ice cream.
Adjust matcha strength: 2 tbsp is mild, 3 tbsp is robust. Taste the custard before chilling.
Storage: Keeps in the freezer up to 2 weeks in an airtight container.

Variations & Enhancements

Green Tea & Red Bean Ice Cream: Fold in ½ cup sweet red bean paste after churning.
Green Tea Mochi Ice Cream: Add small mochi cubes during the last 5 minutes of churning.
Green Tea Chocolate Swirl: Drizzle melted white chocolate over the churned ice cream and swirl gently before freezing.
Vegan Version: Replace milk and cream with coconut milk and coconut cream; reduce sugar slightly.

OTHER SOURCES

Ingredients:

2 egg yolks
2 tablespoons dry green tea
1 tablespoon sugar
1/2 vanilla pod
1 1/4 cups double (heavy) cream
1/4 cup caster sugar
1 1/4 cups milk
2 tablespoons boiling water

INSTRUCTIONS
Take the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes.
Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes.
Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it.
Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture.
Transfer the complete mixture into an ice cream maker. THe Ice cream recipe of green tea is ready to serve...enjoy the ice cream !
strawberry-ice-cream-recipe.

VIDEO:

Strawberry Ice Cream Recipe

Homemade Strawberry Ice Cream Recipe

Ingredients (Makes ~1 quart / 1 liter)

1 lb (450 g) fresh strawberries, hulled and chopped
¾ cup (150 g) granulated sugar, divided
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1 tsp pure vanilla extract
1 tbsp lemon juice (optional, brightens flavor)
Pinch of salt

Optional Mix-ins / Variations:

½ cup strawberry preserves or jam for swirls
¼–½ cup white chocolate chips or dark chocolate chunks
Fresh mint leaves for garnish
Crushed graham crackers for topping

Step 1: Prepare the Strawberries

Wash and hull fresh strawberries. Cut them into halves or quarters.
In a medium bowl, combine the strawberries with ¼ cup sugar and lemon juice (if using).
Let sit for 30–45 minutes at room temperature to macerate. This draws out natural juices and intensifies flavor.
Optional: For a smoother texture, blend half or all of the strawberries into a puree using a blender or food processor.

Step 2: Make the Ice Cream Base

In a medium saucepan, combine milk, cream, remaining sugar, and a pinch of salt.
Heat over medium heat until sugar dissolves and mixture is warm, but do not boil.
Remove from heat and stir in vanilla extract.
Allow the base to cool slightly, then chill in the refrigerator for 1–2 hours. Cold base churns into creamier ice cream.

Step 3: Combine Strawberries and Ice Cream Base

Once chilled, fold the macerated strawberries (and juice) into the ice cream base.
If using puree, mix until evenly incorporated for a smooth strawberry ice cream.
Taste the mixture and adjust sweetness if needed. Add more sugar or a teaspoon of vanilla if desired.

Step 4: Churn the Ice Cream

Pour the mixture into your ice cream maker according to manufacturer instructions.
Churn for 20–30 minutes, until the mixture thickens to a soft-serve consistency.
Optional: During the last 5 minutes, add mix-ins like chocolate chips, jam swirls, or crushed cookies.

Step 5: Freeze to Firm

Transfer churned ice cream to an airtight container.
Smooth the top and cover with a piece of parchment paper or plastic wrap to prevent ice crystals.
Freeze for 4–6 hours or overnight for firm, scoopable ice cream.

Step 6: Serve and Enjoy

Scoop into bowls or cones and top with fresh strawberries, chocolate drizzle, or sprinkles.
For a refreshing twist, add a few mint leaves or a drizzle of balsamic reduction for a gourmet touch.

Tips for Perfect Strawberry Ice Cream

Use ripe strawberries: The sweeter and more fragrant, the better the ice cream flavor.
Macerate the fruit: It releases natural juices, giving a more intense strawberry taste.
Avoid over-churning: Stop when it reaches soft-serve texture; it will harden in the freezer.
Add lemon juice sparingly: Enhances flavor without making it sour.
Storage: Keeps well in the freezer for up to 2 weeks in an airtight container.

Variations & Enhancements

Strawberry Cheesecake Ice Cream: Fold in small chunks of cheesecake and graham cracker crumbs.
Strawberry Banana Ice Cream: Add 1 ripe banana to the puree for natural sweetness and creaminess.
Chocolate-Strawberry Swirl: Melt ½ cup chocolate and drizzle over the ice cream before freezing, then swirl gently.
Vegan Version: Use coconut milk or almond milk with coconut cream instead of dairy.

OTHER Ingredients:

3 egg yolks (beaten)
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries
1 teaspoon of vanilla essence

INSTRUCTIONS
Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
The ice cream recipe is ready to serve...enjoy !
green-tea-ice-cream-recipe

VIDEO:

Banana Ice Cream Recipe

Banana Ice Cream

You can create our rich banana ice cream using only one ingredient; however, incorporating a few pantry staples significantly enhances its quality compared to any other "nice" cream.

Why It Works

Utilizing a rather than a to blend the bananas results in a custard-like texture for the dessert.

Gently softening and slicing the frozen bananas prior to puréeing guarantees a smooth ice cream consistency and reduces the likelihood of damaging the processor blade.

Adding optional and elevates the fresh banana taste.

I grew up enjoying , also known as banana ice cream or "nice cream," a light vegan dessert made solely from bananas that was surprisingly as creamy and satisfying as traditional ice cream. During my childhood summers in , every Sunday morning, my sister and I would walk along the boardwalk, avoiding the fast-moving surreys, and stop at our favorite café, , for their self-proclaimed "famous" banana whip. To me, their banana whip was indeed superior to ice cream. It was refreshing on warm days and possessed the ideal silky custard-like texture, overflowing with fresh banana flavor. As a child, I also appreciated that since it consisted solely of puréed bananas, it was an acceptable "ice cream" to enjoy at any hour.

As an adult, banana whip remains one of my preferred frozen desserts, and it may be the simplest "ice cream" to prepare at home. Bananas serve as an excellent base for creaminess: Their high content allows them to maintain a creamy texture when frozen, and their natural sweetness means there is no need to add sugar.

For the easiest nice cream, simply place frozen bananas in a food processor and blend thoroughly. However, for truly exceptional banana ice cream, I prefer to include a splash of , , , or , which enhances the rich creaminess of the mixture, along with a touch of vanilla and lemon juice.

If you prefer a , consume it immediately. For a more classic scoop, store it in an airtight container in the freezer, and serve it as you would with any conventional ice cream. Whether savored directly from the processor bowl or from the freezer, it is undeniably delightful. Below are several suggestions for achieving the creamiest banana ice cream possible.

Tips for Creamy Banana Ice Cream

Consider giving your blender a rest and opting for your food processor instead. Throughout the years, I have experimented with creating banana whips using both a blender and a food processor, and I have consistently found greater success with the food processor. Unless you possess a very high-powered blender, the mixture may not fully engage with the small blade of the blender, necessitating frequent scraping down of the sides of the blender jar.

The work bowl of the food processor is wider and flatter than that of a blender, allowing more air to circulate around the frozen bananas compared to a blender. The outcome is a lighter, silkier banana whip. Additionally, the large cutting blade of the food processor is more effective at slicing through frozen bananas than the smaller blades of a blender, which means you will require less liquid to blend the mixture adequately. This ensures a rich and creamy ice cream texture.

Gently thaw and slice the frozen bananas prior to processing. Blending whole, solid frozen bananas in the food processor could potentially harm the blade. Spend a few moments allowing the frozen bananas to soften on your countertop and slice them before placing them in the food processor bowl. This will expedite the processing time and guarantee a smooth texture throughout the mixture. Believe me, your food processor’s blade will appreciate it, and you will end up with superior nice cream as well.

Blend the bananas with your choice of milk or even water. Incorporating a small amount of liquid assists the processor’s blade in effectively puréeing the bananas without the need for constant scraping down the bowl every ten seconds. It also adds a touch more creaminess to the mixture. Feel free to use your preferred dairy or dairy alternative. In an emergency, you could even resort to using just water.

Ingredients:

3/4 pint (375ml) milk or cream
(or a mixture of both according to taste),
4oz (100g) sugar,
3 ripe bananas (to purée)

INSTRUCTIONS

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an and freeze according to the manufacturer's instructions. Cool. Enjoy the Banana Ice Cream Recipe !!!

Banana Ice Cream Recipe Video :

Chocolate Ice Cream

Chocolate Ice Cream

Indulgent, exceptionally creamy, and rich in chocolate flavor — this is the ultimate ! It is simple to prepare with just 7 ingredients (including two types of chocolate), boasts a deep chocolate taste, and rivals any !

A frontal view showcasing 4 scoops of homemade chocolate ice cream in a bowl.

We take great pleasure in making ice cream! It is an enjoyable and delightful activity — and nothing compares to homemade! This is why I am excited to share my recipe for the finest homemade chocolate ice cream!

This chocolate ice cream is irresistibly smooth and crafted with two varieties of chocolate for a profound, rich flavor. It is not excessively sweet and is just as delectable (if not more so) than your preferred ice cream shop! Pair it with a slice of your favorite chocolate cake, a piece of this giant cookie cake, or simply enjoy it on its own!

Chocolate Ice Cream: Ingredients & Substitutions

An overhead view displaying the labeled ingredients for this chocolate ice cream recipe.

Heavy cream. There is truly no suitable substitute for heavy cream. It provides the ice cream with its ultra-creamy consistency.

Cocoa powder. If you prefer a very , consider using .

Semisweet chocolate. I utilize 60% dark chocolate chips for this recipe. You may use any percentage you like—just be aware that will yield a sweeter ice cream, while darker chocolate will enhance the intensity of the chocolate flavor.

Whole milk. can be a suitable alternative for whole milk!

Granulated sugar. There is genuinely no substitute for this! I use either or standard .

Egg yolks. This is another essential ingredient that adds to the creaminess; do not omit them!

Vanilla extract. (with seeds) or can be substituted for the extract.

Equipment

Here is the equipment you will require to create this chocolate ice cream recipe!

Ice Cream Maker (I own this Cuisinart ice cream maker. If I were to purchase a new one, I would choose this ice cream maker).
Saucepan
Fine mesh metal strainer
Wire whisk
Batter

How to Create Chocolate Ice Cream

Making this homemade chocolate ice cream recipe requires several steps—along with some chilling and freezing—but the effort is truly worthwhile for achieving the finest chocolate ice cream possible! We will guide you through the entire process step-by-step, and remember to view the video!

The initial step in preparing this recipe is to create the . Start by whisking the cream and cocoa powder together. Bring the mixture to a boil. Lower the heat and boil/simmer for 30 seconds, whisking continuously.

Next, take the chocolate/cream mixture off the heat and incorporate the chopped chocolate. Whisk until the mixture is smooth. Add the remaining cream and whisk to blend.

Transfer the mixture to a large bowl and place a fine mesh strainer over it. This strainer is essential for straining the custard portion of the chocolate ice cream recipe. It is absolutely crucial.

What if I lack a fine metal strainer?

A or would suffice, but a fine mesh metal strainer is undoubtedly a kitchen essential; I utilize it nearly every day.

Make the Custard

Next, we will prepare the custard element of this chocolate ice cream recipe. To achieve this, we must temper the eggs to prevent them from cooking when added to the warm milk mixture. Start by whisking the egg yolks in a medium bowl.

Then, in a saucepan over medium heat, combine milk, sugar, and while whisking. Once the milk mixture is slightly warm, add ½ cup of warm (not hot) milk to the beaten egg yolks and whisk to combine. Return the milk/egg mixture to the saucepan, whisking as you add it.

Continue to cook the custard over medium heat, stirring the mixture constantly with a spatula until it thickens and coats the spatula (this occurs when it reaches approximately 170 degrees F).

Assemble

Pour the through the metal strainer into the other ingredients in the bowl. Stir until everything is combined. Discard any custard residue remaining on the strainer.

Chill

Add the vanilla and stir until well combined. Cover the mixture with a lid and allow it to chill in the refrigerator for a minimum of 6 hours, or preferably overnight.

Churn

After the ice cream mixture has cooled to just below room temperature, churn it in an ice cream maker until it reaches a thick and frozen consistency (approximately 30-40 minutes).

Freeze

Transfer the chocolate ice cream into an airtight container and freeze it for at least 6 hours.

Favorite Ice Cream Containers:

Here are some of my preferred storage containers for ice cream:

Glass storage container
Jumbo Ice Cream Container 2.5 quarts
Round Quart Ice Cream Containers

Serve

Present this chocolate ice cream on cones, in a bowl, drizzled with or , topped with a dollop of fresh homemade whipped cream, etc.!

Alternatively, use it to fill two cookies to create delightful homemade chocolate chip cookie ice cream sandwiches (similar to a chipwich but much better).

We also enjoy incorporating it as one of the layers in this homemade ice cream cake or using it to prepare this chocolate milkshake recipe.

Overhead photo of an ice cream scoop extracting some chocolate ice cream from a glass storage container

Chocolate Ice Cream Recipe FAQs

Here are some frequently asked questions regarding the preparation of homemade chocolate ice cream:

How do you churn ice cream by hand (without an ice cream maker)?

If you lack an ice cream maker, you can churn this chocolate ice cream recipe manually. However, it requires significantly more effort! Here’s the procedure:

Once the ice cream base is prepared, place it in a freezer-safe container and put it in the freezer.

After 1 hour, inspect the ice cream. If it has begun to freeze, utilize a hand-held mixer (or a whisk or spatula) to beat it vigorously.

Continue to mix the mixture with a mixer or by hand every 30 minutes until it is fully frozen. This process should take approximately 3-6 hours.

How long does homemade ice cream last?

This ice cream remains fresh in the freezer within an airtight container for up to 2 months.

Can I add mix-ins to this chocolate ice cream?

Yes, certainly. Towards the conclusion of the churning process, incorporate your desired mix-ins.

Equipment

ice cream maker
ice cream storage container
glass batter bowl
whisk
fine mesh strainer
measuring spoons
measuring cups
spatula

Notes

Ingredient Substitutions:

Heavy cream. There truly is no substitute for heavy cream, as it imparts an ultra-creamy texture to the chocolate ice cream.

Cocoa powder. For those who prefer a very dark chocolate ice cream, consider using dark cocoa powder.

Semisweet chocolate. I utilize 60% dark chocolate chips for this chocolate ice cream. You may choose any percentage you like, but be aware that milk chocolate will yield a sweeter ice cream, while darker chocolate will enhance the intensity of the chocolate flavor.

Whole milk. Half and half serves as an acceptable alternative to whole milk!

Granulated sugar. Unfortunately, there is no substitute for this ingredient! I prefer using organic cane sugar or standard white sugar.

Egg yolks. This is another essential ingredient that adds to the creaminess; do not omit them!

Vanilla extract. Vanilla beans (with seeds) or vanilla bean paste can be substituted for the extract.

How to Churn Ice Cream by Hand

If you lack an ice cream maker, you can churn this chocolate ice cream recipe manually – though it requires significantly more effort! Here’s the procedure:

Once the ice cream base is prepared, transfer it to a freezer-safe container and place it in the freezer.

After one hour, inspect the ice cream. If it has begun to freeze, employ a hand-held mixer (or a whisk or spatula) to beat it vigorously.

Continue mixing the mixture with a mixer or by hand every 30 minutes until it is fully frozen. This process should take between 3 to 6 hours.

Store

Keep in an airtight container for a maximum of 3 months. Below are some of my preferred storage containers for ice cream:

Glass storage container
Jumbo Ice Cream Container 2.5 quarts
Round Quart Ice Cream Containers

Ingredients:

5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares

INSTRUCTIONS
Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Honey Ice Cream Recipe

Honey Ice Cream Recipe

Ingredients:

5 egg yolks
1 pint (500ml) milk
1/2 pint (250ml) double/heavy cream
1/2 cup honey
1 teaspoon vanilla essence

INSTRUCTIONS
Beat together the egg yolks and honey in mixing bowl.
Heat the milk in a saucepan until it reaches boiling point, then simmer. Whilst it's simmering stir in the egg yolks/honey mixture. Continue to stir until it thickens.

Remove from the heat, strain and leave to cool.Stir in the cream and the vanilla essence and then transfer the whole mixture into an ice cream maker. Enjoy the Honey Ice Cream Recipe !!!

Honey Ice Cream Recipe Video :

Coconut Ice Cream Recipe

Ice Cream Ingredients:

1 cup double (heavy) cream
1/2 cup milk
1/2 cup coconut flakes (packed down)
8oz (200g) can of sweetened coconut cream

Ice Cream INSTRUCTIONS

Take the milk and coconut cream and blend in a food processor. When smooth, carefully stir in the cream and coconut flakes. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions. Cool. Enjoy the Coconut Ice Cream Recipe !!!

Coconut Ice Cream Recipe Video :

vanilla ice cream recipe

Vanilla Ice Cream Recipe

... great ice cream recipe to try ! Nice one !

ice cream Ingredients:

4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)

ice cream INSTRUCTIONS

Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes. In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.

When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. The ice cream recipe is ready to serve.....enjoy !

strawberry-ice-cream-recipe

vanilla ice cream recipe video: