No Churn Matcha Ice Cream

5 from 6 votes

A super, easy 5 ingredient no churn matcha ice cream. You don't need an ice cream machine to make this ice cream recipe!

Prep Time15

Cook Time6

Course: Dessert

Cuisine: Asian

Keyword: no churn matcha ice cream

Servings: people

Calories: 302kcal

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!