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.
Did you make this dish?
If you made this dish, I would love to see!
Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!
No Churn Matcha Ice Cream
- 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.
- 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 so the ice cream isn't a water-y consistency.