Description
A simple no-churn recipe for creating vibrant, creamy, and delicious homemade Matcha Ice Cream. This recipe balances the earthy notes of culinary-grade matcha with the rich sweetness of condensed milk for a perfectly smooth and refreshing Japanese-inspired dessert.
Ingredients
Scale
- 600 mL whipping cream
- 4 tablespoons culinary grade matcha powder
- 1 tablespoon vanilla extract
- 300 mL sweetened condensed milk
Instructions
- Whip the 600 mL whipping cream with an electric mixer until stiff peaks form, about 4-5 minutes.
- Gradually add 4 tablespoons matcha powder and 1 tablespoon vanilla extract while continuing to whip until fully combined and uniformly green.
- Gently fold in 300 mL sweetened condensed milk using a spatula, being careful not to deflate the cream.
- Transfer the mixture to a container, cover with plastic wrap, and freeze for at least 6 hours or overnight until firm.
- Before serving, let sit at room temperature for a few minutes for easier scooping.
Notes
- Do not over-whip the cream to avoid grainy texture.
- Use culinary-grade matcha powder for best flavor balance.
- Substitute whipping cream with coconut cream for a dairy-free version.
- Adjust sweetness by varying amount of condensed milk.
- Store ice cream in an airtight container to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Japanese
Nutrition
- Serving Size: 1 scoop (approx. 120g)
- Calories: 390 kcal
- Sugar: 21g
- Sodium: 40mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5.5g
- Cholesterol: 70mg
Keywords: Matcha Ice Cream, No-Churn Ice Cream, Green Tea Ice Cream, Japanese Dessert, Homemade Ice Cream, Easy Ice Cream Recipe