Cut the sides of a milk carton to create a mold. Secure the opening with staples and line it with parchment paper.

For the matcha cheese base, mix matcha powder and water in a bowl to create a paste.

In a separate bowl, whip 100ml of heavy cream until soft peaks form.

In a microwave-safe container, combine cream cheese and 30ml of heavy cream. Cover loosely with plastic wrap and heat at 600W for 40 seconds to 1 minute. Mix and let cool.

Add sugar and matcha paste to the cooled cream cheese mixture, mixing well after each addition. Fold in the whipped cream gently. Pour into the milk carton mold and freeze for 30 minutes.

For the matcha chocolate base, break white chocolate into pieces and combine with heavy cream in a microwave-safe container. Cover loosely with plastic wrap and heat at 600W for 40 seconds to 1 minute. Mix until melted and smooth. Sift in matcha powder and mix well. Let cool.