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–+ servings

No Churn Matcha Ice Cream

Rich, creamy and easy to make, this homemade matcha ice cream is incredibly delicious and sure to be a hit during hot summer days.
5 from 2 votes
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 5 minutes
Chilling Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 servings

Ingredients

  • 2 1/2 cups (600 ml) very cold heavy cream
  • 3/4 14-ounce can (297g) sweetened condensed milk
  • 2 teaspoons (10ml) vanilla extract or 2 vanilla beans
  • 2-3 tablespoons (14-21g) premium quality matcha green tea powder, adjust to taste, see my note
  • 1/4 teaspoon salt

Instructions

  • In a large bowl, whip the heavy cream until stiff peak when the peak stands straight up after you lift the beaters. Be careful not to overwhip.
  • In another bowl, whisk together sweetened condensed milk, salt, vanilla extract and sifted matcha powder until combined. Gently fold the mixture with the whipped cream using a rubber spatula until it is incorporated, no streaks remained.
  • Transfer the mixture to a chilled loaf pan or any kind of container, wrap up tightly with a plastic wrap. Freeze for at least 6 hours.

Notes

You can adjust the level of matcha intensity adding starting from 1 tablespoon for a delicate note of matcha and up to 4 tablespoons for the most intense matcha flavor.
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