Description
A creamy, no-churn ice cream infused with bold, earthy matcha flavor—made with just four ingredients and no special equipment required.
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
Instructions
- Chill a mixing bowl in the refrigerator for 20 minutes.
- In a separate bowl, whisk together the sweetened condensed milk and vanilla extract.
- Pour cold heavy cream into the chilled mixing bowl. Sift matcha powder over the cream.
- Whip on low speed, gradually increasing to medium-high, until almost stiff peaks form.
- Remove about one-third of the whipped cream and gently fold it into the condensed milk mixture to lighten it.
- Fold the lightened mixture back into the remaining whipped cream until fully combined and smooth.
- Transfer to a freezer-safe container, tap to release air bubbles, and freeze for at least 6 hours before serving.
Notes
- Swap matcha for hojicha or jasmine tea for a flavor twist.
- Add chocolate chips, red bean paste swirls, or toasted coconut for texture.
- Increase matcha powder for a stronger, more bitter flavor.
- Let ice cream sit at room temperature for a few minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
