Mouthwatering Matcha Latte Ice Cream

Here is my favorite matcha latte ice cream recipe, with a creamy almond milk base, maple syrup for sweetness, ceremonial grade matcha powder, and swirls of vanilla ice cream throughout.

This matcha ice cream is what I make when I’m craving something cold, creamy, and a little different from the usual chocolate or vanilla. The matcha gives it that coffee shop latte vibe, and it’s surprisingly easy to make at home.

What Kind of Almond Milk Should I Use?

For this matcha latte ice cream, you’ll want to use unsweetened almond milk since the recipe already includes maple syrup for sweetness. The creamier varieties of almond milk, sometimes labeled as “barista blend” or “extra creamy,” work really well here because they have a higher fat content that helps create a smoother, richer ice cream texture. If you only have regular almond milk on hand, that’s totally fine too – your ice cream will still turn out great, just maybe a touch less creamy. Make sure to give your almond milk a good shake before measuring it out, as the solids can settle at the bottom of the carton.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make:

• Almond milk: Any plant-based milk works here – try oat milk, coconut milk, or cashew milk. You can even use regular dairy milk if you’re not avoiding it.
• Maple syrup: Honey, agave nectar, or simple syrup can replace maple syrup in equal amounts. For a less sweet version, start with 1/3 cup and adjust to taste.
• Cassava flour: Cornstarch or arrowroot powder work as thickeners too. Use the same amount, but mix it with a bit of cold milk before adding to prevent clumping.
• Matcha powder: This is the star of the recipe, so I wouldn’t skip it. However, if you want a milder flavor, reduce it to 3-4 teaspoons. Make sure you’re using culinary-grade matcha for the best results.
• Vanilla ice cream: Any neutral-flavored ice cream works – try coconut, cashew-based, or regular dairy vanilla. This helps create a creamier texture, so I’d recommend keeping it in the recipe.

Watch Out for These Mistakes While Making

The biggest mistake when making matcha ice cream is adding the matcha powder without sifting it first, which leads to clumpy bits throughout your ice cream – always sift your matcha powder before blending to ensure a smooth, even texture.

Another common error is not cooking the mixture long enough on the stovetop, so make sure it’s thick enough to coat the back of a spoon before removing it from heat, which gives your ice cream a creamier consistency.

Skipping the chilling step or not letting the mixture get cold enough before churning will result in ice cream that takes forever to freeze and has a grainy texture, so be patient and let it chill for the full 4 hours.

Finally, if you’re swirling in vanilla ice cream at the end, make sure it’s slightly softened but not melted, and use a butter knife to create gentle swirls rather than stirring it in completely.

What to Serve With Matcha Latte Ice Cream?

This matcha ice cream is perfect on its own, but it really shines when you pair it with warm desserts like brownies, chocolate cake, or even a simple sugar cookie. The earthy matcha flavor goes surprisingly well with chocolate, so don’t be afraid to drizzle some chocolate sauce or add chocolate chips on top. I also love serving it alongside fresh berries like strawberries or raspberries, which add a nice tart contrast to the creamy sweetness. For a fun breakfast-inspired treat, try scooping it over warm waffles or pancakes with a little extra maple syrup drizzled on top.

Storage Instructions

Store: Keep your matcha latte ice cream in an airtight container in the freezer for up to 2 weeks. Press a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming on top.

Soften: Since homemade ice cream tends to freeze harder than store-bought, let it sit on the counter for about 5-10 minutes before scooping. This makes it way easier to serve and gives you that perfect creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 7-11 g
• Fat: 15-24 g
• Carbohydrates: 140-170 g

Ingredients

For the matcha base:

• 3.75 cups almond milk (I prefer Califia Farms for a creamier texture)
• 1/2 cup maple syrup
• 2 tbsp cassava flour (I use Otto’s to help thicken the base)
• 6 tsp matcha powder (ceremonial grade gives a more vibrant green color)
• 1 tsp vanilla
• 1/8 tsp almond extract
• 3/8 tsp salt

For the swirl (optional):

• 1 cup vanilla ice cream (softened for 5-10 minutes for easier swirling)

Step 1: Blend the Matcha Base

• 3.75 cups almond milk
• 1/2 cup maple syrup
• 2 tbsp cassava flour
• 6 tsp matcha powder
• 1 tsp vanilla
• 1/8 tsp almond extract
• 3/8 tsp salt

Pour the almond milk into a blender, then add the maple syrup, cassava flour, matcha powder, vanilla, almond extract, and salt.

Blend on high speed for 1-2 minutes until the mixture is completely smooth and the matcha is fully dissolved with no visible clumps.

This ensures even distribution of the matcha flavor and prevents grittiness in the final ice cream.

Step 2: Cook and Thicken the Mixture

• blended matcha mixture from Step 1

Pour the blended mixture into a medium saucepan and heat over medium heat, stirring frequently with a whisk.

Cook for 8-12 minutes until the mixture noticeably thickens and coats the back of a spoon—this activates the cassava flour’s thickening properties and creates a richer, creamier base.

I like to watch for small bubbles forming around the edges as a sign it’s getting close to the right thickness.

Step 3: Cool and Chill the Base

• cooked matcha mixture from Step 2

Transfer the cooked mixture to a bowl and let it rest at room temperature for 15 minutes to begin cooling.

Then cover the bowl and refrigerate for at least 4 hours, or overnight if possible.

A fully chilled base churns more efficiently and produces a smoother, denser ice cream with better texture.

Step 4: Churn the Ice Cream

• chilled matcha base from Step 3

Remove the chilled matcha base from the refrigerator and pour it into your ice cream maker.

Follow your machine’s instructions to churn, typically 20-30 minutes, until the mixture reaches a soft-serve consistency.

The churning incorporates air and prevents large ice crystals from forming, creating that smooth, scoopable texture.

Step 5: Swirl and Freeze

• churned matcha ice cream from Step 4
• 1 cup vanilla ice cream

Transfer the churned matcha ice cream to a freezer-safe container.

If you’d like to add vanilla swirls, soften the vanilla ice cream for 5-10 minutes until it’s pliable, then dollop it on top of the matcha ice cream in a few spots.

Using a knife or skewer, gently swirl the vanilla through the matcha for a marbled effect.

I find that swirling vanilla adds a nice richness and creates an attractive presentation.

Cover and freeze until firm, at least 4-6 hours or overnight.

Step 6: Serve

Remove the ice cream from the freezer 5-10 minutes before serving to let it soften slightly for easier scooping.

Scoop into bowls or cones and enjoy immediately.

The slight softening makes the texture more creamy on the palate.

Mouthwatering Matcha Latte Ice Cream

Delicious Mouthwatering Matcha Latte Ice Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 5 hours hrs 10 minutes mins

Total Time 7 hours hrs 40 minutes mins

Servings 8 servings

Calories 775 kcal

Ingredients

  

For the matcha base::

• 3.75 cups almond milk (I prefer Califia Farms for a creamier texture)
• 1/2 cup maple syrup
• 2 tbsp cassava flour (I use Otto's to help thicken the base)
• 6 tsp matcha powder (ceremonial grade gives a more vibrant green color)
• 1 tsp vanilla
• 1/8 tsp almond extract
• 3/8 tsp salt

For the swirl (optional):

• 1 cup vanilla ice cream (softened for 5-10 minutes for easier swirling)

Instructions

 

• Pour the almond milk into a blender, then add the maple syrup, cassava flour, matcha powder, vanilla, almond extract, and salt. Blend on high speed for 1-2 minutes until the mixture is completely smooth and the matcha is fully dissolved with no visible clumps. This ensures even distribution of the matcha flavor and prevents grittiness in the final ice cream.
• Pour the blended mixture into a medium saucepan and heat over medium heat, stirring frequently with a whisk. Cook for 8-12 minutes until the mixture noticeably thickens and coats the back of a spoon—this activates the cassava flour's thickening properties and creates a richer, creamier base. I like to watch for small bubbles forming around the edges as a sign it's getting close to the right thickness.
• Transfer the cooked mixture to a bowl and let it rest at room temperature for 15 minutes to begin cooling. Then cover the bowl and refrigerate for at least 4 hours, or overnight if possible. A fully chilled base churns more efficiently and produces a smoother, denser ice cream with better texture.
• Remove the chilled matcha base from the refrigerator and pour it into your ice cream maker. Follow your machine's instructions to churn, typically 20-30 minutes, until the mixture reaches a soft-serve consistency. The churning incorporates air and prevents large ice crystals from forming, creating that smooth, scoopable texture.
• Transfer the churned matcha ice cream to a freezer-safe container. If you'd like to add vanilla swirls, soften the vanilla ice cream for 5-10 minutes until it's pliable, then dollop it on top of the matcha ice cream in a few spots. Using a knife or skewer, gently swirl the vanilla through the matcha for a marbled effect. I find that swirling vanilla adds a nice richness and creates an attractive presentation. Cover and freeze until firm, at least 4-6 hours or overnight.
• Remove the ice cream from the freezer 5-10 minutes before serving to let it soften slightly for easier scooping. Scoop into bowls or cones and enjoy immediately. The slight softening makes the texture more creamy on the palate.