Today is St. Patrick’s day, and you KNOW I have to pay homage to one of my favorite ingredients of all time on this day – matcha! I discovered matcha a few years ago, and I think it was love at first sight. I love how you can have it straight up as a cup of a tea and how you can add it to desserts. It has been a bit of an obsession of mine to turn every dessert into a matcha dessert. I’ve made matcha tiramisu, matcha brownies (a fan favorite!), and matcha cookies. A few years ago I made a matcha ice cream as one of the very first matcha recipes on this blog, so I thought I would come back today to offer an easier way to make that same ice cream. This no churn matcha ice cream is so easy to make with only 5 ingredients!
Ingredients, Substitutions & Adjustments
- Heavy cream – Adds richness and a bit of airiness to the ice cream. Whipping this heavy cream adds air to the ice cream.
- Condensed milk – Adds sweetness and richness to the ice cream. Sweetened condensed milk is milk with no water mixed with some sugar.
- Vanilla extract – Adds flavor to the ice cream. Substitute with a vanilla bean or an equal amount of vanilla paste. I personally use vanilla paste because it has more flavor than vanilla extract.
- Salt – Brings out the flavor of the other ingredients.
- Matcha powder – Matcha powder provides the green color and matcha flavor to the ice cream. I use Aiya culinary grade matcha powder for all my matcha desserts.
Making my no churn matcha ice cream
First combine milk, vanilla extract, salt, and matcha powder in a large bowl. Mix until well combined. Set aside. Next whip heavy cream until stiff peaks (~5 minutes). Add about half the whipped cream to the bowl with the matcha condensed milk mixture. Mix together until a uniform green color. Add the rest of the whipped cream and gently fold it into the mixture. Be careful not to deflate the whipped cream too much. Pour cream into a freezer safe container and freeze for 6 hours or overnight.
Tips on how to make the best no churn matcha ice cream
Whip heavy cream to STIFF peaks
This gives the ice cream structure, so it isn’t a water-y consistency. It also provides the ice cream with a bit of airiness.
Sift matcha powder to prevent clumping
Matcha powder tends to clump, so sifting it first prevents that from happening. If you still have some clumping, that’s totally okay!
How much matcha powder should I use?
Use more matcha powder if you want your ice cream to be greener and if you want a better matcha flavor. Higher quality matcha will provide you with a greener and more pronounced flavor, so if you think your matcha is lower quality, I would highly recommend using more than 2 tablespoons of matcha powder.
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No Churn Matcha Ice Cream
Equipment
Ingredients
- 14 oz condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp matcha powder
- 2 cups heavy cream
Instructions
- Add condensed milk, vanilla extract, salt, and matcha powder to a large bowl. Mix until well combined. Set aside.
- Whip heavy cream until stiff peaks (~5 minutes).
- Add about half the whipped cream to the bowl with the matcha condensed milk mixture. Mix together until a uniform green color.
- Add the rest of the whipped cream and gently fold it into the mixture. Be careful not to deflate the whipped cream too much.
- Pour cream into a freezer safe container and freeze for 6 hours or overnight.
Notes
- If you want your ice cream to be greener and have more matcha flavor, add more matcha powder. I would highly recommend you add more than 2 tablespoons of matcha powder if you have lower quality matcha. I personally use Aiya culinary grade matcha powder.
- Whip heavy cream to STIFF peaks – This gives the ice cream structure, so it isn’t a water-y consistency. It also provides the ice cream with a bit of airiness.
- Sift matcha powder to prevent clumping – Matcha powder tends to clump, so sifting it first prevents that from happening. If you still have some clumping, that’s totally okay!
Help, I made this but mine turned up too salty! I messed up somewhere along way and now I am trying to save this batch because other than being too salty, it is super creamy. Could you suggest ways to fix the problem? Can I just whip up more cream to fold into the melted ice cream or better to just make a new batch and combine?
Oh no!! I think adding some more whipped cream could help. You can also make a smaller batch of the ice cream base with condensed milk and whipped cream to balance out the saltiness. Make sure to not add salt to the new batch. In terms of the creaminess, the base is a bit creamy after you make it but as it freezes, it should have the consistency of ice cream. I usually freeze mine overnight. Hope this helps!
Thank you for the tips! Will try today and let you know how it goes tomorrow☺️ I think my green tea powder is the culprit since I used instant green tea drink🙈
Thank you for the tips. I did what you suggested and it turns out just nice☺️
Awesome I’m glad!!
I’ve made this once & planning to make more. Because of its richness, i blended it w matcha & WALA MATCHA MILKSHAKE. Also, I’ve been wondering it’s normal if the ice cream melts quicker than commercial ice cream cuz mine did 🤣
Hi Syaza. Thank you for making this! Yes it does melt a bit quicker than commercial ice cream!
Being matcha obsessed I was really excited to try this recipe. After hand whipping the cream to as close to “stiff” as my arm could manage I was doubtful it would work – but it’s turned out incredible! Thank you so much for this recipe!
I can’t believe you had whipped the cream! That’s some dedication! I’m so glad you enjoyed the ice cream 🙂