This is a gelato for people who take their matcha seriously — deeply bitter, vibrantly green, and unapologetically low in sugar. Inspired by the style of Japanese matcha soft-serve, it leans hard into the tea’s natural intensity rather than smoothing it out with sweetness.

Ingredients

• 22 g matcha powder
• 60 g whole milk (for dissolving the matcha)

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• 300 g whole milk
• 65 g heavy cream
• 20 g milk powder
• 4 g tapioca starch
• 25–30 g sugar
• A small pinch of salt (optional)
• 2.5 g gelatin sheets
• 25–35 g condensed milk

Instructions

1. Whisk the matcha powder with a small amount of milk until completely smooth. Set aside.

2. In a bowl, combine the skim milk powder, tapioca starch, sugar, and salt. Add the remaining milk, heavy cream, and condensed milk, then whisk until fully incorporated.

3. Transfer to a saucepan and cook over medium heat, stirring constantly. As soon as the mixture begins to lightly coat the spatula (reaches a slight custard-like consistency), remove from the heat and stir in the softened gelatin until dissolved.

4. Add the prepared matcha-milk mixture and mix until smooth. Avoid excessive whisking to prevent incorporating too much air.

5. Immediately place the saucepan in an ice-water bath and stir occasionally until the temperature drops below 4°C (40°F). Rapid chilling preserves the fresh matcha aroma and vibrant green color — both are sensitive to prolonged heat exposure.

6. Press plastic wrap directly onto the surface of the base before refrigerating. This prevents a milk skin from forming and reduces condensation from collecting on the wrap and falling back into the mixture, which can affect the final texture. Refrigerate for at least 6 hours.

7. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and press plastic wrap directly onto the surface of the gelato before freezing. This minimizes air exposure, preventing surface frost and ice crystal formation. Freeze for about 2 hours before serving.

Notes

• Aging the base (the 6-hour chill) is an important step. Refrigerating the mixture allows the proteins, starch, and gelatin to fully hydrate, resulting in a smoother texture, improved stability, and a more balanced flavor. This process — known as aging the ice cream base — is standard practice in both artisanal gelato and professional ice cream production. Do not skip it.

• Use the best matcha you can find. Matcha is the star ingredient here, and quality makes a significant difference. A high-grade Japanese matcha will produce a brighter green color, richer umami, and a cleaner, more complex finish with less harsh bitterness. Lower-grade matcha can result in a dull color and an unpleasantly sharp bite.

• The matcha is added after heating the dairy base to preserve its vibrant green color and fresh tea aroma. Volatile aromatic compounds in high-quality matcha dissipate quickly at high temperatures — rapid chilling after cooking further helps retain them.

• This recipe is intentionally low in sugar, producing a more intense and pleasantly bitter flavor. If you prefer something sweeter and more approachable, reduce the matcha or increase the condensed milk.

• Best suited for hardcore bitter-matcha lovers rather than those looking for a sweet dessert-style matcha ice cream.

• This recipe requires an ice cream maker.