No-Churn Matcha Ice Cream
Creamy, earthy, and refreshingly simple, this no-churn matcha ice cream comes together with just five ingredients and no special equipment. A perfect frozen treat for matcha lovers!
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
For a dairy-free version, use full-fat coconut cream and sweetened condensed coconut milk. You can also fold in white chocolate chips, red bean paste, or crushed sesame brittle before freezing for unique flavor variations. Store in an airtight container in the freezer for up to 2 weeks. Let soften at room temperature before serving.