Name: No-Churn Matcha Ice Cream
Prep time: 20 min
Total time: 6 h 15 min
Cuisine: Japanese
Ingredients: 2 cups cold heavy whipping cream (at least 36% milkfat); 2 tbsp matcha powder, sifted; 1 can (14 oz) sweetened condensed milk; 1 tsp pure alcohol-based vanilla extract

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This no-churn matcha ice cream is a creamy, dreamy dessert that I can whip up without any special equipment. It’s rich, smooth, and has a bold matcha flavor that balances the sweetness perfectly. With just four simple ingredients, I get to enjoy homemade ice cream in a few easy steps — and the freezer does the rest.

Why You’ll Love This Recipe

I love this recipe because it’s fuss-free — no eggs, no custard, no cooking, and definitely no ice cream machine. The earthy matcha gives a fresh, slightly bitter note that cuts through the richness of the cream. I can make it with only a whisk and bowl, and it still turns out velvety smooth. Plus, I can customize it with other tea flavors if I’m in the mood for variety.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

heavy whipping cream, cold (at least 36% milkfat)
matcha powder, sifted
sweetened condensed milk
pure alcohol-based vanilla extract

Directions

I chill my mixing bowl in the fridge for 20 minutes so the cream whips more easily.
In another bowl, I combine the condensed milk and vanilla extract.
I pour the cold heavy whipping cream into the chilled bowl and sift the matcha powder on top.
I start whipping on low speed, then gradually increase until I see almost stiff peaks.
I remove about one-third of the whipped cream and gently fold it into the condensed milk mixture to lighten it.
I fold the lightened mixture back into the rest of the whipped cream until smooth and uniform.
I transfer it to a freezer-safe container, tap it gently to release air bubbles, and freeze for at least 6 hours before scooping.

Servings and timing

This recipe makes about 1.5 pints, which is roughly 8 small (½ cup) servings or 3–4 generous scoops.
Prep time: 20 minutes
Freezing time: 6 hours
Total time: about 6 hours 15 minutes

Variations

Sometimes I swap matcha for hojicha for a roasted, nutty flavor, or try jasmine tea for something floral. I can also add chocolate chips, swirls of sweet red bean paste, or even toasted coconut for texture. If I want a stronger, more bitter matcha taste, I simply increase the matcha powder slightly.

Storage/Reheating

I keep the ice cream in an airtight freezer-safe container, and it stays fresh for up to 3 months. I always let it sit at room temperature for a few minutes before scooping so it’s easier to serve. No reheating needed — just thaw slightly.

FAQs

How long will this ice cream keep in the freezer?

It stays good for up to 3 months in an airtight container, but I usually finish it well before then.

Can I make this without vanilla extract?

Yes, but the texture may be slightly less creamy since the alcohol helps prevent ice crystals.

Can I use ceremonial matcha instead of culinary?

Yes, but ceremonial matcha is more delicate and will give a milder, sweeter flavor. For stronger taste, I prefer culinary matcha.

How can I make it less creamy and more icy?

I replace part of the heavy cream with half-and-half to reduce the fat content.

Can I double the recipe?

Absolutely — I just make sure my bowl is big enough to whip the extra cream without spilling.

Conclusion

Making this no-churn matcha ice cream is my favorite way to enjoy a refreshing, homemade dessert without breaking out any gadgets. The rich creaminess paired with the earthy matcha makes it an irresistible treat that I can prepare in minutes, then let the freezer work its magic. It’s the perfect balance of easy, indulgent, and full of flavor.