Craving something sweet, cool, and creamy—but don’t have an ice cream machine? This no-churn matcha ice cream recipe is your new go-to treat. It’s rich, simple, and full of that earthy matcha magic we all love. In this article, I’ll show you exactly how to make it, offer fun variations, share nutrition facts, and answer the most common questions about this delicious dessert.
Whether you’re a seasoned home cook or just starting, this recipe fits into real, busy lives. And the best part? You only need five ingredients and a freezer. Let’s get started.
The Story Behind This No-Churn Matcha Ice Cream Recipe
My First No-Churn Matcha Ice Cream Recipe Memory
Years ago, during a trip to Tokyo with my college roommate, we ducked into a quiet café to escape the heat. That’s where I had my first taste of matcha ice cream—velvety, slightly bitter, and perfectly sweet. It was nothing like the sugar-heavy scoops I’d grown up with.
Back home, I wanted to recreate that flavor, but I didn’t have an ice cream machine. So I experimented. After many trials in my tiny kitchen, I landed on this no-churn matcha ice cream recipe. It was creamy, flavorful, and didn’t require any fancy tools. My kids loved it, and it quickly became our summer tradition.
Now, whenever I prepare it, I think back to that Tokyo afternoon. And I know I’m not alone—so many of you are looking for homemade treats that feel special without being complicated. That’s exactly what this recipe delivers.
Why This No-Churn Matcha Ice Cream Recipe Works for Any Home Cook
Most traditional ice cream recipes require cooking, chilling, and churning. This no-churn matcha ice cream recipe only requires a whisk, a bowl, and space in your freezer. No gadgets, no eggs, no stress.
Using heavy cream and sweetened condensed milk creates the perfect base. The whipped cream gives it airiness, while the condensed milk brings sweetness and a silky texture. When you blend in high-quality matcha, the result is irresistible.
I often serve this after a light lunch like my turmeric quinoa salad, or as a cool companion to an anti-inflammatory detox smoothie. It’s a simple way to enjoy something indulgent yet feel balanced.
No-Churn Matcha Ice Cream
Ingredients
- 2 cups heavy whipping cream cold
- 1 can sweetened condensed milk 14 oz
- 2 teaspoons culinary-grade matcha powder sifted
- 1 teaspoon vanilla extract optional
- 1 pinch salt to balance sweetness
Instructions
- Place your mixing bowl and whisk or beaters in the freezer for 15 minutes to chill.
- Sift the matcha powder through a fine mesh strainer to remove clumps.
- In the chilled bowl, beat the heavy cream until soft peaks form.
- In a separate bowl, stir the sifted matcha into the sweetened condensed milk. Add vanilla and salt if using.
- Gently fold the whipped cream into the matcha-condensed milk mixture using a rubber spatula, keeping as much air as possible.
- Transfer the mixture into a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours.
- Let sit at room temperature for 5 minutes before scooping. Enjoy!
Notes
Ingredients for the Best No-Churn Matcha Ice Cream Recipe
Choosing Matcha for This No-Churn Matcha Ice Cream Recipe
The most important flavor in this no-churn matcha ice cream recipe comes from the matcha powder. But not all matcha is the same. You’ll want to use culinary-grade matcha, which is affordable yet flavorful enough for desserts. Avoid bargain-bin powders—they can taste dull or bitter.
Good matcha has a vibrant green color and a fresh, grassy smell. Keep it sealed tightly and place it somewhere cool and out of direct sunlight. That way, your matcha stays flavorful and bright for your next scoop.
If you’re into nutrient-rich ingredients like matcha, you might also enjoy recipes like my Big Mac salad, which is both hearty and clean. Just like matcha, it proves that health and flavor can absolutely go together.
What You Need to Make This No-Churn Matcha Ice Cream Recipe
One reason this no-churn matcha ice cream recipe has become a favorite in my kitchen is the short ingredient list. Here’s what you’ll need:
- 2 cups of heavy whipping cream
- 1 can (14 oz) of sweetened condensed milk
- 2 teaspoons of culinary-grade matcha
- 1 teaspoon of vanilla extract (optional)
- A pinch of salt (to balance the sweetness)
That’s it. These ingredients come together to create a rich, creamy base with a smooth matcha flavor. I often use the same base formula when adapting other quick desserts, just like I do with dishes such as my turmeric quinoa salad. It’s flexible, simple, and always satisfying.
How to Make This No-Churn Matcha Ice Cream Recipe (Step-by-Step)
Step-by-Step Guide to a Perfect No-Churn Matcha Ice Cream Recipe
Making this no-churn matcha ice cream recipe is surprisingly easy—and fun, especially if your kids like to help in the kitchen. Just follow these quick steps and you’ll have a creamy, homemade dessert ready in no time.
Total Time: 6 hours 15 minutes
Tools: Metal mixing bowl, hand mixer or whisk, rubber spatula, freezer-safe container, fine mesh strainer
- Chill your bowl and whisk
Pop your bowl and whisk into the freezer for 15 minutes to help the cream whip faster. This helps the cream whip faster and hold its shape. - Sift the matcha powder
Measure 2 teaspoons of matcha and sift it using a fine mesh strainer. This step is key to preventing bitter clumps in your ice cream. - Whip the heavy cream
Take the cold bowl out and pour in 2 cups of heavy cream. Beat until soft peaks form. It should hold its shape without turning stiff. - Mix matcha with condensed milk
In a separate bowl, stir the sifted matcha into 1 can of sweetened condensed milk. You can add 1 teaspoon of vanilla and a pinch of salt for balance. - Combine both mixtures
Slowly fold the whipped cream into the matcha mixture using a rubber spatula. Be gentle—you want to keep that air in the mix. - Freeze it
Transfer your mixture into a freezer-safe container. Smooth the top, cover tightly, and freeze for at least 6 hours. - Scoop and enjoy
Let it sit for 5 minutes at room temperature, then scoop and serve. Creamy, earthy, and totally satisfying.
If you love working with healthy ingredients in simple ways, you might also enjoy my quick guide on chia seeds in yogurt. It’s another effortless treat that’s surprisingly rich in flavor.
Serving and Freezing Tips for No-Churn Matcha Ice Cream Recipe Success
To keep this no-churn matcha ice cream recipe smooth, always store it in a container with a tight lid. When serving, dip your scoop in warm water to glide through easier. If you want a softer texture, stir the ice cream halfway through the freezing time.
I’ve even paired this ice cream with a warm slice of my keto bread before—it might sound odd, but the combo of hot and cold works wonders!
Nutrition Facts for This No-Churn Matcha Ice Cream Recipe
If you’re wondering what’s really inside this creamy treat, here’s a full breakdown. This no-churn matcha ice cream recipe offers richness and flavor with just a few ingredients. While it’s not diet food, it’s a balanced indulgence when enjoyed mindfully.
Each scoop (about ½ cup) of this no-churn matcha ice cream recipe contains the following nutritional values:
| Nutrient | Amount (½ cup) |
|---|---|
| Calories | 210 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Cholesterol | 50 mg |
| Sodium | 60 mg |
| Carbohydrates | 20 g |
| Sugars | 18 g |
| Protein | 3 g |
| Caffeine (from Matcha) | 25–35 mg |
This no-churn matcha ice cream recipe contains natural caffeine from the matcha, so it may not be the best late-night dessert for caffeine-sensitive folks. That said, it’s a smart way to enjoy a flavorful dessert without additives or preservatives.
Let me know if you’re watching sugar or fats—I can help guide you toward other simple, better-for-you options in my natural Mounjaro drink recipe, which balances flavor with gut health benefits.
Creative Variations of This No-Churn Matcha Ice Cream Recipe
Vegan and Dairy-Free No-Churn Matcha Ice Cream Recipe
Want to enjoy a dairy-free version of this no-churn matcha ice cream recipe? It’s easier than you think. Swap the heavy cream for full-fat coconut cream, and use sweetened condensed coconut milk in place of regular condensed milk. These plant-based substitutes still give you that creamy, scoopable texture we all crave.
The matcha flavor pairs beautifully with coconut’s subtle sweetness, creating a light and refreshing vegan dessert. If you’re already leaning into dairy-free cooking, this will feel like a natural next step—just like adding almond flour to your sourdough protein pancakes to keep breakfast wholesome yet satisfying.
Fun Flavor Add-Ins for Your No-Churn Matcha Ice Cream Recipe
This no-churn matcha ice cream recipe also works beautifully as a base for creative mix-ins. Try folding in white chocolate chips, swirls of raspberry jam, or even crushed sesame brittle before freezing. If you’re feeling adventurous, you can layer it with red bean paste or top it with toasted coconut flakes.
One of my favorite combinations? Try pressing a scoop of this matcha ice cream between two chewy cookies for a fast, no-oven treat. The earthy matcha flavor shines through and pairs surprisingly well with everything from mochi to a hint of citrus zest.
Sometimes I enjoy this no-churn matcha ice cream recipe alongside a light drink like my natural Mounjaro recipe. It’s all about balance: sweet, green, and refreshingly simple.
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FAQs + Final Thoughts on the No-Churn Matcha Ice Cream Recipe
Can I make this no-churn matcha ice cream recipe dairy-free?
Yes, you can! Use full-fat coconut cream and sweetened condensed coconut milk to create a creamy, dairy-free version of this no-churn matcha ice cream recipe. The coconut adds a subtle sweetness that pairs perfectly with matcha’s earthy notes.
What does this no-churn matcha ice cream recipe taste like?
It has a creamy, rich texture with a unique balance of sweet and grassy flavors. The matcha brings a gentle bitterness, while the condensed milk keeps it sweet but not overpowering. It’s a refreshing twist for anyone bored of classic vanilla or chocolate.
How long can I store this no-churn matcha ice cream recipe?
You can keep it in an airtight container in the freezer for up to two weeks. After that, the texture might become icy, so it’s best to enjoy it while it’s fresh. To get a perfect scoop, let it sit at room temperature for 5 minutes.
Does this no-churn matcha ice cream recipe contain caffeine?
Yes, matcha naturally contains caffeine—about 25 to 35 mg per serving depending on the powder. It’s less than a cup of coffee but enough to give you a mild boost. If you’re caffeine-sensitive, enjoy it earlier in the day.
Final Thoughts on the No-Churn Matcha Ice Cream Recipe
This no-churn matcha ice cream recipe proves that you don’t need special tools or complicated steps to make something memorable. From its short ingredient list to its velvety finish, this dessert fits easily into any routine—whether you’re cooking for yourself, your family, or friends on a summer afternoon.
Matcha brings a calm kind of joy to your bowl. When you mix it with just a few simple ingredients, the result is pure comfort. Whether you go classic, dairy-free, or jazz it up with mix-ins, this recipe gives you freedom to enjoy your own version of something delicious.
