If you’ve scrolled past a strawberry matcha latte on Instagram lately (or ordered one at your local boba shop), you know this combo is having a moment. Earthy green tea plus bright, juicy strawberries just works.
So I turned it into Ninja Creami Matcha Strawberry Ice Cream. And it's even better than the latte.
I tested a bunch of versions (more matcha, less matcha, fresh vs. freeze-dried berries), and this is the one I keep making. The matcha tastes like real green tea, and the strawberries add little pops of sweetness that balance it perfectly.
It’s basically your favorite boba shop strawberry matcha latte, but frozen and scoopable.
If you love this flavor combo, also try my matcha mochi ice cream for another Japanese-inspired treat!
Jump to:
- Why This Recipe Works So Well
- What Does Matcha Strawberry Ice Cream Taste Like
- Ceremonial vs. Culinary Matcha
- Ingredients You'll Need
- Fresh vs. Frozen vs. Freeze-Dried Strawberries
- Substitution and Additions
- How to Make Matcha Strawberry Ice Cream
- Flavor Variations You Should Definitely Try
- Mix-In & Topping Ideas
- 📏 One Pint = 4 Servings
- 🧰Tools You’ll Need
- Tips for Success
- Recipe FAQs
- Fruity Ice Cream Flavors
- Artisan Ice Cream Flavors
- Did you try this recipe?
- Ninja Creami Matcha Strawberry Ice Cream
Why This Recipe Works So Well
- Bold matcha flavor - uses enough matcha to actually taste like green tea, not a faint hint
- Fresh or freeze-dried strawberry options - works great either way, with different textures
- Cottage cheese for protein - adds creaminess and ~7g protein per serving without any detectable flavor
- No gums, no pudding mix - just real, simple ingredients you can pronounce
- Stunning green and pink contrast - beautiful for photos and special occasions
- Natural caffeine boost - matcha contains about 70mg caffeine per teaspoon
- Cheaper than boba shops - make multiple pints for the price of one fancy latte
What Does Matcha Strawberry Ice Cream Taste Like
Think strawberry matcha latte vibes, but frozen and extra creamy.
The matcha brings that real green-tea flavor: earthy, a little grassy, and just slightly bitter in a good way. The strawberries swoop in with bright, sweet fruitiness that keeps it from tasting “too matcha.” Together, it’s refreshing and rich at the same time.
And the color is honestly pretty.
A vibrant green base with pink strawberry swirls or little bursts throughout.
Ceremonial vs. Culinary Matcha
Not all matcha tastes the same, and it really shows up in ice cream.
- Ceremonial grade is brighter green, smoother, and less bitter. It’s great, but kind of pricey and honestly a little overkill here.
- Culinary grade is made for mixing into recipes. It’s usually more affordable and has a bolder matcha flavor that actually holds up to dairy and sweetness, so that’s what I use.
Skip matcha latte mixes (they’re sweetened), skip green tea powder (not the same thing), and don’t use matcha that’s been open forever. Keep it airtight, away from heat and light, and try to use it within a couple weeks for the best color and flavor.
Ingredients You'll Need
Jump to the full recipe card below for exact amounts and steps.
- Half and half – Creates a rich, creamy base without being too heavy. My go-to for most Ninja Creami recipes.
- Sweetened condensed milk – Adds sweetness and helps prevent ice crystals. The sugars act as natural anti-freeze.
- Vanilla bean paste – Enhances the overall flavor. Vanilla extract works too.
- Cottage cheese – Blends completely smooth and adds protein without any detectable cottage cheese flavor. Trust me on this.
- Matcha powder – Use high-quality for best color and flavor
- Strawberries (fresh or freeze-dried) – Fresh, frozen, or freeze-dried all work. Each gives a slightly different result (more on that below).
Fresh vs. Frozen vs. Freeze-Dried Strawberries
All three work, they just change the texture.
- Fresh tastes great when berries are in season, but it can make the ice cream softer since they add extra water.
- Frozen is easy year-round and blends well, with a slightly softer result.
- Freeze-dried is my favorite because you get big strawberry flavor without watering anything down. Plus they add fun little bits when you mix them in after spinning.
My go-to: crumble freeze-dried strawberries in during the Mix-In cycle.
Substitution and Additions
- Half and half → Equal parts whole milk + heavy cream
- Sweetened condensed milk → Try coconut condensed milk for a twist
- Cottage cheese → Swap with Greek yogurt or cream cheese
- Mini white chocolate chips – Pairs beautifully with matcha
- Toasted coconut flakes – Adds texture and depth
How to Make Matcha Strawberry Ice Cream
- Bloom the matcha: This step is crucial. Matcha clumps when added directly to cold liquid. Blooming it in hot water first creates a smooth paste. Add matcha powder, pour in ¼ cup hot (not boiling) water. Whisk vigorously with a fork, small whisk, or ideally a bamboo matcha whisk until completely smooth with no lumps.
- Blend the base: Add the bloomed matcha, half and half, sweetened condensed milk, cottage cheese, and vanilla to a blender. Blend until completely smooth. *Pro tip: Taste the base now. It should be slightly sweeter than you want (freezing dulls sweetness) and have a bold matcha flavor. Adjust if needed.
- Decide on your strawberry approach
- Option A (Swirl effect): Save the strawberries to mix in after spinning. This keeps the matcha and strawberry flavors more distinct.
- Option B (Blended): Add fresh or frozen strawberries to the blender and pulse briefly. This creates a more uniform strawberry-matcha flavor throughout.
- I prefer Option A with freeze-dried strawberries for the best texture contrast.
- Freeze: Pour the base into a Ninja Creami pint container. Level the top and freeze on a flat surface for 24 hours.
- Spin: Remove pint from freezer. Let sit 5 minutes if rock-solid. Remove storage lid, place in outer bowl, attach paddle lid. Select Ice Cream.
- Respin if needed: If crumbly after the first spin (common with matcha recipes), add 1-2 tablespoons of half and half or milk and hit Respin. One or two respins usually does it.
- Add strawberries: If you saved the strawberries for after spinning, create a well in the center of the ice cream, add chopped fresh strawberries or crumbled freeze-dried strawberries. Use the Mix-In function to distribute evenly or simply stir them in manually with a spoon.
Using freeze-dried strawberries
Using fresh strawberries
- Serve and enjoy! Scoop into bowls, top with extra strawberries or a dusting of matcha powder if desired. This is best eaten immediately but stores well (see storage tips below).
Flavor Variations You Should Definitely Try
- Matcha Banana – Blend in half a ripe banana for natural sweetness
- Matcha Mocha – Add a spoon of cocoa powder or espresso
- Coconut Matcha – Use coconut milk and add flakes on top
- Mango Matcha – Great blended in or folded after spinning
Mix-In & Topping Ideas
Mix-ins (add using Mix-In function):
- Crumbled freeze-dried strawberries
- Mini white chocolate chips
- Crushed shortbread cookies
- Mochi pieces
- Toasted coconut flakes
- Crushed Oreos
Toppings (add when serving):
- Fresh strawberry slices
- A dusting of matcha powder
- Drizzle of honey
- Whipped cream
- Extra white chocolate chips
- Fresh mint leaves
- Pocky sticks
📏 One Pint = 4 Servings
This recipe is designed for the Ninja CREAMi Deluxe and makes one 24-ounce pint, which yields about 4 servings at approximately 230 calories each.
Using the standard 16-ounce pint? Use two-thirds of the ingredient amounts.
🧰Tools You’ll Need
- Blender: Makes mixing ingredients effortless.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: The pint container is essential for freezing and churning your ice cream mix.
Tips for Success
- Bloom the matcha in hot water first - This is the most important step. Matcha clumps badly in cold liquid.
- Sift the matcha before blooming - Prevents clumps from the start, especially with older matcha.
- Use culinary grade matcha - Better value than ceremonial grade and the bolder flavor works better in ice cream.
- Taste before freezing - The base should be slightly sweeter and more intensely flavored than you want (freezing dulls flavors).
- Freeze-dried strawberries are your friend - They add concentrated strawberry flavor without making the ice cream too soft. I got mine from Trader Joe's.
- Expect to respin - Matcha ice cream often needs one or two respins to get perfectly creamy.
- Store matcha properly - Keep it airtight, away from light and heat. Use within 2-3 weeks of opening.
Recipe FAQs
You can, but most latte mixes have added sugar and milk powder, which may affect the texture and sweetness. For the best matcha flavor and control over ingredients, pure matcha powder is recommended.
Yes, freeze-dried strawberries work great and add a concentrated burst of flavor without extra moisture. Just crumble them in after spinning for a fun texture and flavor pop.
Not at all—the cottage cheese blends in smoothly and you won’t taste it. It just makes the ice cream creamier and adds a boost of protein.
Fruity Ice Cream Flavors
Looking for other recipes like this? Try these:
Artisan Ice Cream Flavors
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Matcha Strawberry Ice Cream
Equipment
- 1 Ninja Creami Deluxe
- 1 Creami Pint Container
- 1 Creami Pint Container
Ingredients
- 6 teaspoons Japanese matcha green tea powder
- ¼ cup hot water
- 1 ½ cups Half and half
- ½ cup cottage cheese
- 1 teaspoon Vanilla bean paste or vanilla extract
- ½ cup Sweetened condensed milk
- ½ cup strawberries (freeze-dried or chopped fresh)
Instructions
- Bloom the matcha: Add matcha powder to a small bowl. Pour in hot (not boiling) water. Whisk vigorously with a fork, small whisk, or ideally a bamboo matcha whisk until completely smooth with no lumps.¼ cup hot water, 6 teaspoons Japanese matcha green tea powder
- Blend the Base: In a blender or food processor, combine the half and half, sweetened condensed milk, cottage cheese, bloomed matcha , and vanilla bean paste. Blend until completely smooth and no lumps remain.½ cup cottage cheese, 1 ½ cups Half and half, 1 teaspoon Vanilla bean paste or vanilla extract, ½ cup Sweetened condensed milk
- Add Strawberries (Optional): If you prefer a blended flavor, add a few strawberries (fresh or freeze-dried) and pulse briefly. Or save the strawberries to fold in after spinning for a swirl effect.
- Freeze the Base: Pour the blended mixture into a Ninja Creami pint container, level the top, and freeze flat for 24 hours.
- Spin the Ice Cream: Remove the pint from the freezer, take off the lid, and place it in your Ninja Creami. Select the Ice Cream function.
- Respin If Needed: If the texture is crumbly, add 1–2 tablespoons of milk (any kind) and select Respin until smooth.
- Mix in the Strawberries (If Not Blended Earlier): Add chopped fresh or crumbled freeze-dried strawberries. Use the Mix-In function or stir them in manually for a fruity swirl.½ cup strawberries (freeze-dried or chopped fresh)
- Serve and Enjoy: Scoop straight from the pint or transfer to a bowl. Enjoy it right away or freeze flat again to respin later!
Notes
- Bloom matcha first - Essential step to avoid clumps.
- Sift matcha if you have a strainer, especially with older powder.
- Freeze-dried strawberries give best texture; fresh makes ice cream slightly softer.
- Expect to respin - Matcha recipes often need 1-2 respins.
- Using 16-oz pints? Use ⅔ of all ingredient amounts.
Rose says
I absolutely love the matcha-strawberry combo in this one—it’s so bright and refreshing. I hope you enjoy it as much as I do! Let me know if you give it a spin.