Matcha Soft Serve Recipe

Bloom matcha

Sift the matcha powder into a small bowl to remove any lumps. Add 2 tablespoons of the whole milk and whisk vigorously with a small whisk or bamboo chasen until smooth and paste-like (no lumps). Set aside.

Warm milk and dissolve sugar

In a medium saucepan over low-medium heat, combine the remaining whole milk, heavy cream, granulated sugar, and instant milk powder (if using). Warm gently, stirring, until the sugar fully dissolves and the mixture is steaming but not boiling (do not let it boil) — about 4–6 minutes.

Combine matcha

Remove the saucepan from heat. Whisk the bloomed matcha into the warm milk mixture until fully incorporated and evenly colored. Add the liquid glucose or corn syrup (if using), vanilla extract, and sea salt; whisk to combine.

Chill mixture

Transfer the mixture to a heatproof container. To avoid any remaining clumps, strain the mixture through a fine-mesh sieve into another container. Cover and refrigerate until thoroughly chilled, at least 2 hours and up to overnight. Chilling improves texture and allows flavors to meld.

Churn in ice cream machine

Once the base is fully chilled, pour it into your soft-serve or ice-cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 10–15 minutes depending on machine). For a dedicated soft-serve machine, follow its fill-and-freeze procedure.

Serve immediately or hold briefly

For authentic soft-serve texture, pipe or scoop the churned matcha soft serve into bowls or cones and serve immediately. If you prefer a slightly firmer texture, transfer to a shallow container and freeze for 20–30 minutes, then fold to soften and serve.

Spoon or pipe the soft-serve into cups or cones. Top with sweet red bean (anko), sprinkle toasted sesame seeds, add mochi pieces, and garnish with chocolate curls as desired. Serve immediately.