This Ninja Creami Matcha Green Tea Latte Ice Cream is creamy, earthy, and lightly sweet, with the cozy flavor of a matcha latte in frozen dessert form. Made with just four ingredients, the base takes only a few minutes to prepare before freezing and spinning into a smooth, refreshing treat.
For an extra nutty finish, swirl in a spoonful of my homemade black sesame paste before serving. The toasted sesame flavor pairs beautifully with creamy matcha ice cream. For a warming twist, don't miss out on my spiced chai ice cream.
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I’ve always been a fan of green tea, especially in the mornings when it’s a comforting substitute for coffee. But now that summer is in full swing, I thought, why not turn that love for green tea into ice cream form?
Jump to:
- Why You'll Love This Recipe
- What is Matcha?
- Ingredients
- How to Make Matcha Green Tea Latte Ice Cream Using Ninja Creami
- Topping and Mix-In Suggestions
- 💪🏼Make It High Protein
- 👍🏼Make It Less Sugar
- Variations
- Equipment
- Rose's Top Tips
- Recipe FAQs
- More Asian-Inspired Ninja Creami Recipes
- Did you try this recipe?
- Ninja Creami Matcha Latte Ice Cream
Why You'll Love This Recipe
- Matcha Lovers' Dream: Captures the distinct, slightly earthy flavor of matcha, perfect for those who love green tea.
- Creamy Texture: The ice cream base is rich and smooth, making it incredibly satisfying.
- Quick and Easy: With just a few ingredients and the Ninja Creami, you’ll have this dessert ready in no time.
- Customizable: Add your favorite toppings or mix-ins to create a personalized matcha treat.
- Healthy Alternative: Matcha is packed with antioxidants, so you can indulge without the guilt!
What is Matcha?
Matcha (pronounced MAH-chah) is a finely ground green tea powder known for its vibrant color and rich flavor. It’s not just a drink; it’s a whole vibe, loved by tea enthusiasts and health nuts alike.
Fun fact: matcha is made from specially grown green tea leaves that are shade-grown before harvest. This process enhances the chlorophyll, giving matcha its signature bright green hue. There are two main types: ceremonial grade, ideal for traditional tea ceremonies, and culinary grade, perfect for cooking and baking. Whether you’re sipping or mixing, matcha brings a unique, earthy taste to any recipe.
Culinary grade is what I reach for when baking, too. It goes into my matcha black bottom cupcakes, where a layer of sweetened cream cheese bakes right into the center.
Ingredients
- Half-and-Half: A rich blend of milk and cream that provides the perfect balance of creaminess. You can substitute with whole milk for a lighter option.
- Matcha Green Tea Powder: The star of the show, this finely ground green tea powder gives the ice cream its vibrant color and unique flavor. Look for high-quality matcha for the best results. I usually get one from Costco.
- Sweetened Condensed Milk: Adds sweetness and creaminess. You can substitute it with granulated sugar or a sugar alternative like monk fruit or blue agave.
- Vanilla Extract: A splash of vanilla enhances the flavor and adds a subtle warmth to the ice cream.
See recipe card for quantities.
Substitution and Addition
- Swap the condensed milk for honey or agave syrup if you prefer a natural sweetener.
- Use coconut milk instead of half and half for a dairy-free, tropical twist.
How to Make Matcha Green Tea Latte Ice Cream Using Ninja Creami
- Prepare the Base: Sift your matcha into a mug and add hot milk or half and half and whisk until no lumps remain. Stir in the rest of the half and half and add condensed milk or sugar (if using).
- Freeze the Mixture: Pour the blended mixture into the Ninja Creami pint container and freeze for at least 24 hours or until fully solid.
- Process in Ninja Creami: Place the frozen pint into the Ninja Creami machine and select the "Ice Cream" setting. Let the machine work its magic until the mixture is creamy and smooth. See notes
- Serve: Scoop the matcha ice cream into bowls or cones and enjoy immediately, or return it to the freezer for a firmer texture.
*NOTE: If your mixture is still crumbly after the first spin, just hit the "Respin" button and keep going until it’s nice and creamy. Adding a tablespoon of cream or milk can help speed things up.
Normally, if you let it sit out for 5 to 10 minutes after taking it out of the freezer, it usually won't need any spin.
Topping and Mix-In Suggestions
- White Chocolate Chips: Add sweetness and a delightful contrast to the earthy matcha flavor.
- Red Bean Paste: A traditional matcha pairing, this adds a sweet, smooth texture to the ice cream.
- Toasted Coconut Flakes: Adds a bit of crunch and a tropical twist to your ice cream.
- Sesame Seeds: Sprinkle on some black or white sesame seeds for a nutty flavor and extra texture.
- Whipped Cream: A classic topping that adds an extra layer of creaminess.
- Cocoa Nibs: For a crunchy, slightly bitter contrast that complements the sweetness of the ice cream.
- Oreo Crumbles: Crush up some Oreos for a rich, chocolatey crunch that pairs perfectly with the matcha flavor.
For a stronger toasted sesame flavor, add a drizzle or swirl of homemade Black Sesame Paste instead.
💪🏼Make It High Protein
- Add a scoop of vanilla protein powder for an extra protein boost.
- Blend in Greek yogurt with the matcha for a creamy, high-protein alternative.
- Stir in a spoonful of collagen powder - it mixes smoothly and adds a bit of protein without affecting the flavor.
👍🏼Make It Less Sugar
- Substitute monk fruit sweetener or stevia for the condensed milk to lower the sugar content.
- Use unsweetened almond milk instead of half and half for a lighter version.
- Opt for sugar-free condensed milk if you're cutting back on sugar.
Variations
- Matcha Mango Ice Cream: Blend in some frozen mango chunks for a fruity twist that complements the earthy matcha flavor.
- Matcha Coconut Ice Cream: Swap half and half for coconut milk and top with shredded coconut for a tropical treat.
- Matcha Mint Chocolate Chip Ice Cream: Add mint extract and fold in dark chocolate chips for a refreshing matcha-mint combo.
- Matcha Honey Lavender Ice Cream: Infuse the base with dried lavender and a drizzle of honey for a soothing and floral variation.
Equipment
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show! This appliance makes crafting homemade ice cream a breeze, ensuring the perfect creamy texture every time.
- Blender: A quick blend of the ingredients ensures everything is smooth and evenly mixed before freezing.
- Ninja Creami Pint Container: This handy container allows you to freeze and process your mixture right in the Ninja Creami.
Rose's Top Tips
- Make sure your pint is completely frozen for at least 24 hours before processing to get the smoothest ice cream texture.
- Blend the matcha powder well into the liquid to avoid clumps—it’s a key step to ensure even flavor.
- If you prefer a stronger matcha flavor, feel free to add an extra half teaspoon of matcha powder
Recipe FAQs
Earthy and grassy with a light bitterness underneath, softened by the cream and condensed milk. If you like matcha lattes, this tastes like a frozen version of one. The bitterness is mild here because the condensed milk balances it. Using more matcha pushes the flavor stronger and the bitterness up with it.
Yes, and it will taste smoother and less astringent. Whether it is worth the cost is up to you. Ceremonial grade runs several times the price per gram, and some of that delicacy gets lost once it is mixed with condensed milk and frozen. Culinary grade holds up well in this recipe.
This is normal and it is the most common Creami question there is. The pint comes out of the freezer at a temperature that shreds rather than churns. Hit Respin and it usually comes together on the second pass. If it is still powdery, add a tablespoon of milk or half and half and spin again. Letting the pint sit on the counter for 5 to 10 minutes before the first spin often prevents it entirely.
Matcha does not dissolve in cold liquid. Sift it into a mug first, add a small amount of hot half and half, and whisk it into a smooth paste before the rest of the liquid goes in. Adding the powder straight to cold dairy leaves green specks that never break up, and they stay visible after spinning.
It is dessert, so it is worth being straight about that. Matcha does contain catechins, a group of antioxidants, and green tea has been studied for various health effects. But the amount in one serving is small, and this recipe is sweetened with condensed milk. If you want to cut the sugar, monk fruit sweetener or sugar-free condensed milk both work in place of the regular version.
Yes. Swap the half and half for full-fat canned coconut milk and use a sweetened condensed coconut milk in place of the dairy version. Coconut milk brings its own flavor, which works with matcha but is noticeable. Lighter plant milks like almond or oat produce an icier result, since there is less fat to keep the texture smooth.
Store the pint sealed and it will hold for about two weeks before the texture starts to suffer. Ice crystals build up over time. Respin it after a few days in the freezer and it comes back close to fresh.
More Asian-Inspired Ninja Creami Recipes
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Ninja Creami Matcha Latte Ice Cream
Ingredients
- 2 cups Half and half
- 2 tablespoon Matcha Green Tea Powder
- ¾ cup condensed milk
- 1 teaspoon vanilla paste or extract optional
Instructions
- Prepare the Base: Sift your matcha into a mug and add hot milk or half and half and whisk until no lumps remain. Stir in the rest of the half and half and add condensed milk or sugar (if using).
- Freeze the Mixture: Pour the blended mixture into the Ninja Creami pint container and freeze for at least 24 hours or until fully solid.
- Process in Ninja Creami: Place the frozen pint into the Ninja Creami machine and select the "Ice Cream" setting. Let the machine work its magic until the mixture is creamy and smooth.
- Serve: Scoop the matcha ice cream into bowls or cones and enjoy immediately, or return it to the freezer for a firmer texture.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Make sure your pint is completely frozen for at least 24 hours before processing to get the smoothest ice cream texture.
- Blend the matcha powder well into the liquid to avoid clumps—it’s a key step to ensure even flavor.
- If you prefer a stronger matcha flavor, feel free to add an extra half teaspoon of matcha powder.
Zach says
Turned out amazing! Skipped the vanilla extract and it tasted exactly as I remember from Tokyo!
Rose Sioson says
Love this!! Thanks so much for taking the time to leave a review, Zach 🫶 And I’m extra happy to hear it brought you back to Tokyo- that’s the best compliment.