Matcha Chocolate Ice Cream Bar

This Matcha Chocolate Ice Cream Bar is Irresistible. Crispy shell crumbles into creamy matcha cloud

Prep time

15 min

Cook time

5 min

Servings

4 pers

Category

Desert

Origin

Japan-inspired

Who doesn’t like biting into the crispy shell of a chocolate coated ice cream bar? Let’s make this irresistible Matcha version that’s impossible to get in the local store. It’s so easy only four ingredients needed!

Video Tutorial in One Minute

Crispy shell crumbles into creamy matcha cloud! Published about one week ago.

Want to see how this comes together step by step? Here’s a 1-minute tutorial that walks you through the whole process—from silky ganache to that perfect snap.

What Makes This Matcha Ice Recipe So Good?

This isn’t just another Pinterest-pretty ice cream bar.This is:

  • No churn : No ice cream machine needed.

  • Ultra creamy : The matcha-white chocolate base melts like mousse.

  • Snappy shell : Matcha + white chocolate + coconut oil equals perfect texture.

  • Customizable : Adjust sweetness or swap white chocolate for dark.

I tested this bar for weeks. Froze dozens. Adjusted ganache ratios. Even shared with friends who don’t love matcha... and they asked for more.

If you want the best matcha dessert for warm weather , this is it.

Frequently Asked Questions

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Can I use dark chocolate instead of white?

Yes, though it will change the sweetness and contrast. Start with 8g matcha for balance.

Does it work with coconut cream?

Yes. It will add coconut flavor, but works beautifully.

Can I skip the coconut oil in the coating?

Not recommended. It helps thin the coating and gives that perfect shell crack.

Which matcha do you use?

We use our single origin ceremonial matcha from Shizuoka.

Is this recipe keto? Can I make it not keto?

Yes — this recipe is keto-friendly when using monk fruit sweetened white chocolate. If you prefer, feel free to use any white chocolate you enjoy. The texture stays the same, and sweetness level can be adjusted to taste.

Nutrition Facts (Est.)

  • Calories: 210

  • Fat: 17g

  • Sugar: 0g (made with monk fruit sweetened white chocolate)

  • Protein: 2g

  • Carbs: 11g

Ingredients

🍵 Matcha Ice Cream Filling

  • 106g white chocolate ( monk fruit sweetened white chocolate)

  • 13g matcha powder

  • 95g heavy cream (unwhipped)

  • 300g heavy cream (to whip)

🍫 Matcha Shell Coating

  • 170g white chocolate

  • 8g matcha powder

  • 40g coconut oil

The soul of this recipe is the matcha.

We use this exact matcha in all our recipes.

Instructions

Step 1 Melt the base

Melt the white chocolate (106g) in a heatproof bowl using a double boiler or microwave (in short bursts, stirring between).

Step 2

Add the matcha powder (13g) to the melted chocolate and stir until fully blended and smooth.

Step 3

Heat the 95g of heavy cream slightly (just warm, not boiling), then slowly pour it into the matcha-white chocolate mixture. Stir well to form a smooth ganache base.

Step 4

In a separate bowl, whip the 300g of heavy cream to soft peaks using a hand mixer or stand mixer.

Step 5

5. Gently fold the whipped cream into the matcha ganache in two or three additions, being careful not to deflate the whipped cream.

Step 6

Pour or pipe the mixture into mold cavities (silicone popsicle molds work well). Insert sticks.

Step 7

Freeze for at least 6 hours or overnight until completely solid.

Matcha Chocolate Shell Coating

Step 1

Melt the white chocolate (170g) and coconut oil (40g) together until smooth.

Step 2

Sift and stir in the matcha powder (8g) until fully incorporated.

Step 3

Let the mixture cool slightly but remain fluid (ideal coating temperature is ~30–32°C / 86–89°F).

Step 4

 Unmold the frozen bars, and quickly dip each bar into the coating or pour the coating over the bars. 

The shell should harden instantly due to the cold surface. Place finished bars on a parchment-lined tray. 


Store in the freezer until ready to serve.

Tips

1. Use ceremonial-grade matcha for vibrant color and flavor
Low-quality matcha will result in a dull, bitter ice cream. Ceremonial matcha creates a naturally sweet, vibrant green dessert that’s rich in umami and free of grassy aftertaste.

2. Chill your mixing bowls and whisk before whipping cream
Cold equipment helps heavy cream whip faster and hold its shape better. You’ll get a fluffier texture with more stability in the final ice cream.

3. Choose silicone molds with clean release
If you’re using stick molds, silicone is your best friend. Avoid plastic molds that crack or leave residue. A light mist of coconut oil can help if bars don’t pop out easily.

4. Don’t overheat the white chocolate
When melting white chocolate, go low and slow. Overheating causes it to seize. Stir between each microwave burst or use a double boiler for better control.

5. Let the coating cool slightly before dipping
If your matcha shell mixture is too hot, it will melt the bars. Aim for ~30–32°C (86–89°F), just warm enough to stay fluid but cool enough to “snap” on contact.

6. Keep your bars frozen right up to dipping
Only take out 1–2 bars at a time from the freezer when coating. The shell sets instantly on frozen surfaces and you’ll avoid melting during the process.

7. For extra shine, temper your coating chocolate
Tempering isn’t required, but if you want a glossy shell with a crisp snap, try tempering your chocolate properly (or use couverture chocolate with added cocoa butter).

8. Adjust sweetness to your matcha
If your white chocolate is sweetened with monk fruit or stevia, the final taste will vary depending on your matcha’s astringency. Taste the ganache base before freezing, and tweak accordingly.

9. Add texture contrast inside
Want a surprise crunch? Fold in roasted rice crisps, toasted sesame seeds, or crushed freeze-dried berries to the ganache before molding.

Aileen Gong

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