I experimented a lot in order to make delicious matcha ice cream.For the matcha, I used 50% of dark matcha and 50% chlorella-matcha mix. The color and flavor is nice and strong, just like authentic ice cream. If you use this recipe, it won't be clumpy even if you don't mix it periodically while it's freezing. Recipe by Maccha house

My husband and I both love matcha ice cream. I always make my own milk ice cream, and tried it with matcha. It was really amazing, so I uploaded the recipe! This ice cream tastes best when it's just starting to melt and get creamy. Yields 4 servings. (Recipe by Hidamari luster)P.S. If you want to give the ice cream a sorbet-like texture, add more milk. I always use light brown sugar to add richness to the ice cream.

Matcha Ice Cream Mochi — soft, chewy mochi with a creamy matcha center. It’s so delicious and really satisfying to eat! Enjoy!

I made this since everyone in our family loves matcha ice cream. If you sprinkle a pinch of matcha on the ice cream before serving, it tastes even better.Slowly simmer over low heat until the texture is creamy. That consistency will determine the result of the final texture. When frozen, it becomes hard, so I recommend taking it out of the freezer a bit before serving , to serve up smooth and rich ice cream! When I don't have time to wait for it to thaw, I melt it in the microwave. Recipe by Youru

This is the ice cream I make for my matcha-loving daughter.Take care to beat the egg thoroughly; otherwise, the texture will not turn out. Recipe by handmadecafe

I wasn’t keen on freezing raw egg. Then, I discovered this method. I wasn't sure about it, but it turned out very yummy!!! Thank you Tenkichi no ba-chan!!Please visit my blog! (The picture is bigger, but available only in Japanese.)http://marimocafe.exblog.jp/5846380One tip I received is to mix the matcha and white (or granulated) sugar first so that you have no lumps when mixing the other ingredients. Try it! Recipe by Marimo1016

I can't use raw eggs in Zambia (where I live)... but I still want to eat ice cream! That's why I came up with this recipe.There are no special tips, but matcha powder is hard to dissolve, so dissolve it in a small amount of milk first before adding it to the rest of ingredients in the pot. Recipe by Smuchi

Through trial and error, I came up with a tofu cream that doesn't have a tofu smell. You can hardly smell the tofu. My daughters love it.There are many ways to drain water from tofu, but this way is quick and it's easy to adjust the pressure.■If you boil and drain the tofu properly, you'll be able to get rid of the smell and it will turn out rich and creamy.■If you press too hard when you're squeezing the water from the tofu, it will pop out of the bottom of the sieve, so the key is to press firmly yet slowly☆■If you press the tofu too much, it will become dry and grainy. If that happens, try adding a little bit of water. Recipe by PUKAFU

This is based on my vanilla ice cream. I experimented several times to get the right ratio of cocoa.Use animal or plant-based cream, whichever you prefer. I don't like very rich cream so I used soy-based cream.This ice cream doesn't freeze too hard, so you can enjoy it right away at any time.The eggs are not cooked, so consume as soon as possible. Recipe by Setsubunhijiki

Sugars can be less. If you don't have powder green tea, strong green tea can be alternative.

My little girl wanted to make chocolate ice cream, so we bought some stuff and this was her first try ever. (She's five years old)