No Churn Matcha Ice Cream
A super, easy 5 ingredient no churn matcha ice cream. You don't need an ice cream machine to make this ice cream recipe!
Servings: 10 people
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 - 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!
Serving: 3tablespoons | Calories: 302kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 127mg | Potassium: 184mg | Sugar: 22g | Vitamin A: 956IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg