This matcha Oreo ice cream is the ultimate no-churn dessert that combines the best of both worlds: the earthy, slightly bitter depth of matcha and the sweet, creamy indulgence of Oreos. With just 5 ingredients and no need for an ice cream machine, it’s a treat that feels fancy but is actually very easy to make.
Matcha Oreo Ice Cream
This is not your typical ice cream. Instead of the usual scoop, this Matcha Oreo Ice Cream is made into a neat cylinder shape that looks unique, eye-catching, and instantly impressive. I can honestly say it’s even better than the store-bought versions because it’s homemade and made without any unnecessary additives.
What makes this dessert so special is that it combines two of my all-time favorite ingredients—matcha and Oreos.
I’ve always been a little obsessed with matcha, especially when it comes to making desserts.
Some of my personal favorites include Chocolate Matcha Mochi Cheesecake Bites, Matcha Tiramisu Egg Tarts, No-Bake Matcha Mochi Bites, Chocolate Matcha Tart, Strawberry Matcha Lava Cake, and even a Strawberry Matcha Basque Cheesecake. Each one showcases how versatile and delicious matcha can be, and this ice cream is no exception.
For this recipe, I use a simple cake collar to create the mold. The size is just right to fit a single Oreo cookie at the bottom, which acts as the perfect base.
Why you‘ll love this recipe
- No churn, no fuss – just whip, layer, and freeze.
- Balanced flavor – matcha’s earthy notes pair perfectly with sweet Oreo filling.
- Creamy and light – the yogurt adds tang and smoothness to keep it from being overly heavy.
- Fun to assemble – layer cookies and cream like a frozen cake.
- Beautiful presentation – vibrant green matcha cream against bold black Oreo layers.
Ingredients and substitutions
- Whipping cream – I recommend using real dairy cream with at least 30% fat content. When whipped, it gives a stable structure and silky texture, preventing icy crystals. Make sure it’s chilled for at least 8 hours before using.
- Matcha powder – A good-quality matcha really makes a difference. Ceremonial grade will give you a vivid green color, fresh aroma, and mellow flavor. If using culinary grade, reduce the amount slightly to avoid bitterness.
- Yogurt – Thick and creamy yogurt, such as Greek yogurt, works best. It balances the richness of the cream with a hint of tang and ensures the ice cream stays smooth. Avoid thin yogurt, which will make the base watery.
- Oreo cookies – Separate them into the cookie shells and cream filling. The filling melts beautifully into the whipped base, while the cookie shells add crunch and form the layered structure.
How to Make Matcha Oreo Ice Cream
Step 1. Prepare the Oreos
Carefully twist apart the Oreos. Place the cream filling into one bowl and the cookie shells into another. Keep some cookies whole for layering, and crush a few into crumbs for decoration.
Step 2. Make the Matcha Cream Base
In a large mixing bowl, add the whipping cream, Oreo cream filling, and matcha powder. Using an electric mixer on medium speed, whip until thick and creamy. The mixture should form ribbons that slowly fall from the whisk without collapsing immediately. Avoid overwhipping to prevent graininess.
Add the yogurt to the whipped cream mixture and beat again on low speed until smooth and silky. Transfer to a piping bag for neat layering (or just use a spoon).
Step 3. Assemble the Layers
Line a square or round mold with a cake collar. Place a layer of whole Oreo cookie shells at the bottom. Spread or pipe a layer of matcha cream on top. Add another layer of cookie.
Step 4. Freeze
Freeze for at least 4 hours, or overnight, until the ice cream is completely firm.
Step 5. Unmold and Serve
Remove from the freezer, unmold carefully.
Frequently Asked Questions
Do I need an ice cream machine for this recipe?
Nope! This is completely no-churn. The whipped cream creates the creamy texture.
Can I use flavored Oreos?
Yes! Mint Oreos, golden Oreos, or any seasonal flavor will work, though it will change the flavor profile slightly.
Why does my ice cream taste icy?
Most likely the cream wasn’t whipped enough, or the yogurt was too watery. Always use thick yogurt and whip until soft peaks form.
How long should I freeze before serving?
At least 4 hours, but overnight will give the cleanest slices.
Matcha Oreo Ice Cream – Creamy, Crunchy & So Easy to Make!
Ingredients
- 150 g whipping cream
- 3 g matcha powder
- 60 g thick plain yogurt
- Oreo cookies separate cookie shells and cream filling; some whole, some crushed
Instructions
Step 1. Prepare the Oreos
- Carefully twist apart the Oreos. Place the cream filling into one bowl and the cookie shells into another. Keep some cookies whole for layering, and crush a few into crumbs for decoration.
Step 2. Make the Matcha Cream Base
- In a large mixing bowl, add the whipping cream, Oreo cream filling, and matcha powder. Using an electric mixer on medium speed, whip until thick and creamy. The mixture should form ribbons that slowly fall from the whisk without collapsing immediately. Avoid overwhipping to prevent graininess.
- Add the yogurt to the whipped cream mixture and beat again on low speed until smooth and silky. Transfer to a piping bag for neat layering (or just use a spoon).
Step 3. Assemble the Layers
- Line a square or round mold with a cake collar. Place a layer of whole Oreo cookie shells at the bottom. Spread or pipe a layer of matcha cream on top. Add another layer of cookie.
Step 4. Freeze
- Freeze for at least 4 hours, or overnight, until the ice cream is completely firm.
Step 5. Unmold and Serve
- Remove from the freezer, unmold carefully.
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