Three ingredients and a whisk are all you need to make this smooth and creamy homemade matcha green tea ice cream.
- 12 grams matcha (~2 tablespoons) - 100 grams sweetened condensed milk (1/3 cup) - 225 grams heavy cream (1 cup)
Sift the matcha powder through a tea strainer into a bowl.
Stir in the sweetened condensed milk until the mixture is smooth and free of lumps.
Add the cream and stir it into the matcha mixture until it's uniform in color.
Whip the green tea ice cream base until it's the texture of thick pancake batter but it's still pourable. Do not overwhip.
Put the matcha ice cream base in a container with a lid and freeze it for at least 12 hours.
Remove the green tea ice cream from the freezer about 5 minutes before you serve it to allow it soften before you scoop and serve it.