Strawberry matcha ice cream recipe came into my kitchen the same summer my youngest daughter discovered how to climb the fig tree in our yard. She’d return with a bowl of mushy fruit and green leaves, her cheeks flushed and arms sticky—and I’d think, this is the kind of chaos that needs cold, creamy peace.
That’s when I started swirling matcha custard with roasted strawberry puree—both earthy and tangy, green and red, bitter and sweet, just like summer with kids. This ice cream is rooted in contrast, but smooth and calming in every bite.
You don’t need much: a decent ice cream maker, a few pantry staples, and maybe a pinch of calm from your last lavender matcha latte. Let’s churn something soul-satisfying.
Quick Take
This creamy strawberry matcha ice cream recipe blends earthy green tea with sweet berry swirls. Made with a custard base and an ice cream maker, it’s a bold, refreshing treat perfect for summer scoops and quiet moments.
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PART 3: How to Make the Best strawberry matcha ice cream recipe
Making strawberry matcha ice cream from scratch might sound fancy, but the process is surprisingly meditative—especially when you’re watching thick green custard spin into soft-serve magic.
Here’s how to do it right, step by step.
Ingredients
For the Ice Cream Base:
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup granulated sugar
- Pinch of salt
- 5 egg yolks
- 3 to 4 teaspoons matcha powder (ceremonial grade preferred)
For the Strawberry Swirl:
- 2 cups fresh or frozen strawberries, chopped
- 2 tablespoons granulated sugar
Make the Strawberry Swirl
- Add 2 cups chopped strawberries and 2 tablespoons sugar to a small saucepan over medium heat.
- Stir occasionally and cook until syrupy, about 15 minutes.
- Blend the mix into a purée and strain if you want it extra smooth.
- Let it chill in the fridge until you’re ready to layer.
Make the Matcha Custard Base
- In a medium pot, warm 1 cup whole milk, 2/3 cup sugar, and a pinch of salt until steaming.
- Meanwhile, whisk 5 egg yolks in a bowl. Slowly temper by adding a ladle of hot milk, whisking constantly.
- Return everything to the pot and cook over medium-low, stirring constantly, until it coats the back of a spoon (about 170°F).
- In a large bowl, whisk 3–4 tsp matcha powder into 2 cups cold heavy cream until smooth.
- Strain the custard into the matcha cream and stir until fully combined. Cool in an ice bath.
- Chill in the fridge for at least 4 hours—or overnight, for flavor depth.
Churn & Swirl
- Pour the chilled base into your ice cream maker and churn according to manufacturer instructions.
- Once it hits soft-serve texture, layer ⅓ of the ice cream into a loaf pan.
- Add ⅓ of the strawberry purée on top. Swirl with a chopstick or skewer. Repeat layers two more times.
- Cover and freeze for at least 3 hours, until scoopable.
This is the moment where strawberry matcha ice cream becomes more than dessert. It’s rich, herbal, tart, and stunning in color. Honestly, it’s as satisfying to make as it is to eat.
Bonus tip: Want to make this recipe easier on your gut or balance blood sugar while indulging? I use a bariatric seed trick (like soaked basil or chia) to top mine—it adds crunch and subtle nutrition without compromising taste.
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Best Strawberry Matcha Ice Cream Recipe
- Total Time: 4 hours
- Yield: 1 quart 1x
- Diet: Vegetarian
Description
This dreamy strawberry matcha ice cream combines a vibrant green tea custard base with a sweet-tart strawberry swirl for a refreshing and eye-catching dessert.
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup granulated sugar
- Pinch of salt
- 5 egg yolks
- 3 to 4 teaspoons matcha powder (ceremonial grade preferred)
- 2 cups fresh or frozen strawberries, chopped
- 2 tablespoons granulated sugar
Instructions
- Add strawberries and sugar to a small saucepan over medium heat. Stir occasionally and cook until syrupy, about 15 minutes. Blend into a purée and strain if desired. Chill until ready to use.
- Warm milk, sugar, and salt in a pot until steaming. Whisk egg yolks in a bowl, temper with hot milk, then return to the pot and cook until it coats a spoon (~170°F).
- Whisk matcha into heavy cream until smooth. Strain custard into matcha cream and stir. Chill thoroughly, preferably overnight.
- Churn in an ice cream maker until soft-serve texture. Layer ⅓ of the ice cream and ⅓ of the strawberry swirl in a loaf pan. Swirl gently and repeat. Freeze at least 3 hours.
Notes
For smoother texture, strain the strawberry swirl. Use ceremonial grade matcha for best flavor and color.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: strawberry, matcha, ice cream, swirl, dessert
The Story Behind Strawberry Matcha Ice Cream Recipe
This strawberry matcha ice cream recipe wasn’t inspired by a trend—it was born from contrast. I grew up eating strawberries straight from the plastic carton, fingers stained pink in the Texas sun. Matcha came later, when I cooked in Tokyo and learned what it meant to slow down, to stir with intention, not just heat.
The first time I combined them? It wasn’t perfect. Too sweet. Too bitter. Too much going on. But after enough churns and spoonfuls, I figured it out: you don’t force balance—you build around it.
This matcha strawberry ice cream recipe keeps both flavors whole. The matcha is grassy, meditative, creamy in a way that reminds me of quiet mornings. The strawberries are punchy, syrupy, and full of summer. Together, they dance—not blend.
I created this not to impress, but to comfort. To hand a bowl to my teenage daughter during her finals and hear that sigh after the first bite. To scoop it into cones on a porch that smells like sunscreen and basil. To remind myself that opposites—like sweet and earthy—can belong together, beautifully.
Strawberry Matcha Latte Ice Cream
If you’ve had a strawberry matcha latte from your favorite boba spot, this ice cream hits similar notes—but it’s creamier, deeper, and designed to linger. Where the latte is layered in a cup, this version freezes those layers into soft ribbons you can swirl with a spoon.
You get the bitterness of good matcha mellowed by custard, and the berry swirl that hits your taste buds like a slow-blooming blush. I tested this side by side with my go-to Hokkaido milk tea recipe—and let’s just say this ice cream might be your next freezer obsession.
Ingredients That Balance Boldness and Sweetness
What makes strawberry matcha ice cream unforgettable isn’t just the color—it’s the contrast. This recipe lives in the space between bold and gentle, grassy and bright. Every ingredient plays a role in creating that balance.
To get that signature flavor and texture, here’s what you’ll need:
- Whole milk & heavy cream – the backbone of any great strawberry matcha ice cream. Cream brings richness. Milk lightens the base without thinning it out.
- Egg yolks – this is a custard-based ice cream, which means more body, more depth, and better structure to hold the flavor swirls.
- Granulated sugar – not just to sweeten, but to help prevent ice crystallization, keeping your scoop smooth and creamy.
- Matcha powder – choose ceremonial grade for the freshest, most vibrant taste. Culinary matcha works too, but look for one with low bitterness.
- Fresh strawberries – roasted or stewed into a compote, strawberries add a bright acidity that cuts through the earthy green tea.
If you’ve ever felt like desserts are too cloying or too flat, strawberry matcha ice cream will surprise you. The matcha keeps it grounded, the strawberry keeps it playful.
And hey—if you’re someone who balances indulgence with wellness (like I do after late-night scooping sessions), pairing this with something like the purple peel weight loss tonic keeps things… honest. Sweet and clean don’t have to be opposites.
Tools You’ll Need
To churn the perfect strawberry matcha ice cream, you don’t need much—but what you do use should be solid:
- Ice cream maker – essential. This recipe won’t hit the right texture without one.
- Fine mesh strainer – to remove any clumps of matcha or overcooked egg from your custard.
- Heavy-bottom saucepan – even heat makes a difference when building a custard base.
- Whisk + silicone spatula – for stirring and tempering with control.
- Loaf pan or lidded container – to layer and freeze the final swirl.
Even a small home kitchen can turn out a batch of strawberry matcha ice cream that rivals the best scoop shops in Kyoto or Los Angeles.
FAQs About Strawberry Matcha Ice Cream Recipe
Can I mix matcha powder into ice cream?
Yes—but how you do it matters. Matcha isn’t like cocoa or cinnamon—it clumps fast and tastes bitter if not handled right. The key to smooth, flavorful strawberry matcha ice cream is whisking the powder into a bit of warm milk before combining it with your base. This creates a matcha paste that blends beautifully and leaves zero bitterness behind.
If you’re short on time or tools, you can still mix it into a no-churn base, but the flavor and texture won’t be quite the same as a churned custard-style version.
How to make ice strawberry matcha?
If you’re talking about the drink—a layered iced strawberry matcha latte—you’ll want three parts: sweet strawberry purée, cold milk, and matcha whisked with water. Pour slowly to keep layers visible.
But if you meant strawberry matcha ice cream, start by roasting or simmering the strawberries into a jammy swirl. Then make a matcha custard base, churn it, and layer the two together.
Does Bruster’s have strawberry matcha ice cream?
As of now, Bruster’s doesn’t carry strawberry matcha ice cream as a regular menu item. Their offerings rotate often, but this flavor combo is still rare in most big-chain scoop shops.
That’s part of why I created this recipe—to bring that beautiful green and pink swirl home. It’s not only easy, it’s better than anything store-bought once you taste how fresh it is.
Do strawberry and matcha taste good together?
Absolutely—they’re opposites in the best way. Strawberry is tart, sweet, and playful. Matcha is grassy, earthy, and grounding. When churned together into strawberry matcha ice cream, they balance each other without one overpowering the other.
It’s like sweet and salty, or creamy and crunchy—they shouldn’t work, but they absolutely do.
Conclusion
Strawberry matcha ice cream recipe isn’t just a recipe—it’s a reflection. Of the wild and the calm. The bold and the sweet. The way a dessert can feel like a moment in time.
I’ve scooped it on birthdays, served it between cookies, and even paired it with hot tea during chilly Texas evenings. And every time, I’m reminded that food isn’t just about flavor—it’s about memory. And matcha and strawberries? They remember everything.
Whether you’re making this for the first time or the fiftieth, I hope you give yourself space to slow down. To roast the berries just right. To whisk the matcha until smooth. To taste before you freeze. That’s where the love lives.
If you’re craving more recipes that mix bold flavors with a little everyday healing, explore my full drinks collection—you’ll find comfort, color, and just enough caffeine to keep going.
Leave a comment below if you make it. I’d love to hear how it turned out—or how you made it yours.
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