Rich, creamy and easy to make, this homemade matcha ice cream is incredibly delicious and sure to be a hit during hot summer days.
Believe or not, it’s not summer without ice cream, especially when the weather forecast says it may hit 110F like today. It’s even better if ice cream should be served all year long. That’s why my freezer has always had room for ice cream with many different flavors, both store-bought and homemade ones.
I’ve recently found a really great ice cream store that sells high-quality and delicious creamy matcha ice cream. Whenever I went there, my top order would be matcha float or matcha single serve. The more matcha, the happier 🙂 Matcha is one of my favorites and I had a baking list to play with this flavor. While the heatwave is burning outside, here is my easy no churn matcha ice cream if you want something in a flash. Grab a cone and start scooping!
No Churn Matcha Ice Cream
- 2 1/2 cups (600 ml) very cold heavy cream
- 3/4 14-ounce can (297g) sweetened condensed milk
- 2 teaspoons (10ml) vanilla extract or 2 vanilla beans
- 2-3 tablespoons (14-21g) premium quality matcha green tea powder, adjust to taste, see my note
- 1/4 teaspoon salt
- In a large bowl, whip the heavy cream until stiff peak when the peak stands straight up after you lift the beaters. Be careful not to overwhip.
- In another bowl, whisk together sweetened condensed milk, salt, vanilla extract and sifted matcha powder until combined. Gently fold the mixture with the whipped cream using a rubber spatula until it is incorporated, no streaks remained.
- Transfer the mixture to a chilled loaf pan or any kind of container, wrap up tightly with a plastic wrap. Freeze for at least 6 hours.