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+ servings

Matcha Milkshake

Author: Jee Choe
Thick, rich, and easy-to-make green tea milkshake.
4.8 from 25 votes
Prep Time 4 mins
Total Time 4 mins
Course Drinks
Yield1 serving


  • 3 scoops vanilla ice cream
  • ¼ cup milk
  • 2 teaspooons matcha + more for garnish
  • Pinch sea salt


  • Blend all ingredients using an immersion blender until smooth.
    Use a tall container so there isn't a mess. Pulsed on low for a few seconds until everything was blended together. The ice cream is just the right consistency when it's somewhat soft and easy to scoop but not runny.
  • Pour into a cup and top with a pinch of matcha.


  • The color of the matcha tells you the quality of matcha. The brighter the green it is, the more expensive. Use matcha in the $20-$50 range to get a nice green color. The cheaper matcha will be brownish in color and make your milkshake look muddy.
  • If you don't have an immersion blender, a regular blender will work too.
  • Don't use rock hard ice cream since it'll be too much work for the blender. Wait a few minutes after taking the ice cream out of the freezer and let it soften a bit before blending.
  • The perfect milkshake formula is 3 scoops of ice cream for every 1/4 cup of milk.


Calories: 453 | Carbohydrates: 50g | Protein: 10g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 185mg | Potassium: 475mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1032IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 1mg
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