Matcha Ice Cream

This smooth and creamy Matcha Ice Cream comes together from just three ingredients and does not require an ice cream machine. Verdant green and packed with green tea flavor, this is the best way to make no-churn ice cream.

Course Dessert

Cuisine Japanese-Western

Keyword frozen, ice cream

Level Beginner

Main Ingredient Dairy

Diet Gluten-Free, Pescatarian, Vegetarian

Prep Time 10

Freezing Time 12

Total Time 12 10

Servings servings

Calories 281kcal

Author Marc

Equipment

1 egg beater
1 spoonula

Ingredients

12 grams matcha (~2 tablespoons)
100 grams sweetened condensed milk (⅓ cup)
225 grams heavy cream (1 cup)
Powdered sugar (optional, to taste)

Grams + US Cups - US Standard

Instructions

Sift the matcha into a medium bowl.
12 grams matcha
Use a spatula to stir the sweetened condensed milk into the matcha until it's smooth and free of lumps.
100 grams sweetened condensed milk
Pour the cold cream into the bowl and stir the mixture together, being sure to scrape up all of the condensed milk sticking to the bottom and sides of the bowl. Taste the mixture and add powdered sugar if you don't feel it's sweet enough.
225 grams heavy cream, Powdered sugar
Now use a whisk or egg beater to whip the mixture until the surface of the cream shows ripples, and it's about the consistency of thick pancake batter.
Pour the Matcha Ice Cream base into a container with a lid and then put it in your freezer overnight.
Remove the ice cream from the freezer about 5 minutes before serving, so it softens a little before scooping.

Video

Nutrition