Matcha & Ube Soft Serve Ice Cream Recipe

Prep the matcha

Sift the matcha powder into a small bowl to remove lumps. Add 1 tablespoon of the warm milk (from the next step) and whisk until a smooth paste forms. Set aside.

Heat dairy

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until the mixture is steaming and small bubbles form around the edges (do not boil), about 5–7 minutes.

Temper the eggs

In a heatproof bowl, whisk the 3 egg yolks with the 3 tablespoons granulated sugar and 1 teaspoon cornstarch until pale and slightly thickened. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.

Make the custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk/cream. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C), about 3–6 minutes. Do not boil.

Finish with matcha and seasoning

Remove the pan from heat. Whisk the reserved matcha paste and 1 teaspoon vanilla extract and a pinch of salt into the custard until fully combined and uniform in color. Taste and adjust sweetness if needed (add up to 1 additional tablespoon sugar if you prefer sweeter).

Cool and chill

Pour the matcha custard through a fine-mesh sieve into a clean bowl to remove any bits. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 4 hours, preferably overnight.

Churn

Once chilled, churn the custard in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 15–25 minutes.

Transfer for serving or brief firming

If you want to serve it as soft-serve immediately, load it into a soft-serve dispenser or use an electric ice cream soft-serve machine if available. Alternatively, transfer to a chilled container and place in the freezer for 20–30 minutes to firm slightly so it can be piped or scooped into cones with a soft-serve look.

Prepare ube swirl

If your ube halaya is thick, loosen it with 1 tablespoon whole milk and 1 teaspoon sweetened condensed milk (optional) to a pipeable, slightly syrupy consistency. Stir until smooth and uniform. Warm very briefly in a small saucepan over low heat or in the microwave for 10–15 seconds if needed to make it easier to swirl — do not overheat.

Assemble swirl

Spoon or pipe a small amount of chilled matcha soft-serve into a serving cup or cone. Add a thin ribbon of the loosened ube jam as you layer the soft-serve to create a marbled swirl. Continue alternating matcha and ube, finishing with a small drizzle or dollop of ube on top.

Sprinkle toasted coconut flakes and crushed pistachios over the top for texture and contrast. Lightly dust with a tiny pinch of extra matcha powder for aroma and presentation.

Serve immediately. If not serving right away, keep the assembled cups in the freezer for up to 1 hour; longer will harden the soft-serve beyond the intended texture.