Heat over medium, stirring occasionally, until the mixture is steaming and just starting to bubble around the edges. Don’t let it fully boil—you're tempering eggs later.
If using a vanilla bean, add both the seeds and the pod now to steep.
2. Whisk the egg yolks
In a medium bowl, whisk the egg yolks with the remaining sugar.
Whisk until the mixture becomes pale and slightly thickened—this helps prevent scrambling later.
3. Temper the eggs
This step prevents scrambled eggs in your ice cream.
Slowly pour ½ cup of the hot cream mixture into the yolks while whisking constantly.
Add another ½ cup the same way.
Once warmed, pour the yolk mixture back into the saucepan with the remaining cream.
Stir gently with a wooden spoon or spatula.
4. Cook into a thick custard
Heat the mixture over medium-low.
Stir continuously, scraping the bottom and edges.
Cook until the custard thickens enough to coat the back of a spoon.
If you drag your finger across the spoon and it leaves a clean line, it's ready.
This usually takes 5–8 minutes.
Do NOT boil.
5. Strain and chill completely
Remove the vanilla bean pod (if used).
Pour the hot custard through a fine-mesh sieve into a clean bowl. This removes any curdled bits and ensures a silky texture.
Stir in the vanilla extract (if not using a bean).
Cover the bowl and refrigerate at least 4 hours or overnight.
Cold base = smoother, creamier ice cream.
6. Churn the ice cream
Once the mixture is fully chilled, pour it into your ice cream maker.
Churn according to your machine instructions, typically 20–25 minutes.
Chill everything before churning—cold base, cold machine bowl.
Don’t skip the straining step—it makes a huge difference in texture.
For extra richness, use 2½ cups cream + ½ cup milk.
For lighter ice cream, reverse: 1 cup cream + 2 cups milk.
OTHER RECIPES
INGREDIENTS
2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon fine sea salt
6 large egg yolks
PREPARATION
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
Remove pot from heat. In a separate bowl, whisk yolks.
Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl.
Cool mixture to room temperature.
Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturers’ instructions.
Serve directly from the machine for soft serve, or store in freezer until needed. Enjoy it!
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.
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 RECIPES
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
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 food processor rather than a blender to blend the bananas results in a custard-like texture for the dessert.
I grew up enjoying banana whip, 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.
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 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 pectin 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 oat milk, almond milk, whole milk, or heavy cream, which enhances the rich creaminess of the mixture, along with a touch of vanilla and lemon juice.
If you prefer a soft-serve texture, 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.
Indulgent, exceptionally creamy, and rich in chocolate flavor — this is the ultimate homemade chocolate ice cream recipe! It is simple to prepare with just 7 ingredients (including two types of chocolate), boasts a deep chocolate taste, and rivals any ice cream parlor!
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.
Semisweet chocolate. I utilize 60% dark chocolate chips for this recipe. You may use any percentage you like—just be aware that milk chocolate will yield a sweeter ice cream, while darker chocolate will enhance the intensity of the chocolate flavor.
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 chocolate base. 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 nut milk bag or tea towel would suffice, but a fine mesh metal strainer is undoubtedly a kitchen essential; I utilize it nearly every day.
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 sea salt 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 thickened custard through the metal strainer into the other ingredients in the bowl. Stir until everything is combined. Discard any custard residue remaining on the strainer.
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.
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).
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.
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
OTHER RECIPES
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.
