No-Churn Matcha Ice Cream
All you need to make this recipe is:
- sweetened condensed milk
- heavy cream
- matcha powder
- vanilla
- salt
See? Simple. You can have an amazing matcha dessert with minimal effort. And just look at that gorgeous green color!!
For those of you who have never made no-churn ice cream, let me tell you a little bit about it. Like I said, it’s a very easy dessert to make. You basically just make whipped cream, mix it with sweetened condensed milk, and then freeze it. In this recipe, the matcha powder, vanilla, and salt are added to the condensed milk. Then, the mixture is transferred to a container and you freeze it. You can use a cake pan, loaf pan, or Tupperware. Tip: the metal pans will help it freeze faster! I know you want this ice cream ASAP.
So, now there’s no excuse for not making this no-churn matcha ice cream! It’s really a no-brainer.
I kept mine simple, but as far as toppings go, any type of fruit would go so great with this matcha ice cream! For example: strawberry purée, mango, or pineapple. YUM. I was also tempted to add marshmallow fluff or white chocolate fudge to this no-churn ice cream as a mix-in, but like I said, I kept mine simple! All are terrific options, though. If you try one, let me know!
No-Churn Matcha Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk (1 can)
- 3 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Using a hand mixer or stand mixer with the whisk attachment, whip the 2 cups of heavy cream until stiff peaks form. Be careful not to over-whip! The cream is done when you can pull the whisk out and the cream stands up.
- In another large bowl, whisk the 3 tablespoons of matcha powder, 1 teaspoon of vanilla, and 1/4 teaspoon of salt into the sweetened condensed milk, until everything is combined.
- Using a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture, until everything is combined and no more streaks remain.
- Transfer the ice cream mixture to your container, cover, and transfer to the freezer for at least three hours, or overnight.