Green tea ice cream

  • Serves 4
  • Takes 35 minutes to make, plus cooling and freezing
  • Easy
This green tea ice cream recipe is a lovely colour, has a delicate flavour, and is perfect with tropical fruits.

Nutritional info per serving

  • Calories394kcals
  • Fat22.6g (12.7g saturated)
  • Protein7.2g
  • Carbohydrates42.9g (42.9g sugar)
  • Salt0.2g

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  • 500ml full-fat milk
  • 100ml double cream
  • 3 egg yolks
  • 100g sugar
  • 10g green tea powder (see Tip)
  • Tropical fruits, such as sliced mango and dragon fruit, to serve


  1. Put the milk and cream in a pan over a medium heat and bring just to the boil. Remove from heat. In a large bowl, cream together the egg yolks, sugar and green tea for a few minutes, until thickened. Gradually pour in the hot milk mixture, stirring.
  2. Pour the mixture back into the pan over a medium-low heat and cook, stirring, for 10-12 minutes, until thick enough to coat the back of a spoon. Do not overheat as it may curdle. Sieve into a clean bowl and cool.
  3. Churn the mixture in an ice cream maker until frozen, then freeze until serving. Alternatively, pour into a freezerproof container, freeze for 2 hours then whizz in a processor until smooth. Freeze and repeat 3-4 times, until smooth, then freeze until serving. Serve scoops of ice cream with sliced tropical fruits.
  • Green tea powder can be bought from the Japan Centre, 212 Piccadilly, London W1J 9HX. If you’re not in London, Japan Centre has a good website, visit (japancentre.com) for mail order.

From October 2007

Main Ingredients:

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