Last updated on August 5th, 2024 at 06:28 pm
Imagine whipping up a homemade, creamy matcha ice cream right in your kitchen, without the fuss of an ice cream maker. Yes, you heard it right! This easy ice cream recipe unlocks the door to a divine matcha dessert, with very minimal effort. Matcha, with its vibrant green hue, lends a distinct taste and a bundle of antioxidants to your frozen treat, making this not just another sweet indulgence but a slightly guilt-free one too.
What sets this matcha ice cream apart is the sheer simplicity of the no churn ice cream process. Your usual deterrents like “It’s too complex” or “I don’t have an ice cream maker” simply fade away, as this recipe calls for minimal equipment and effort. The magic happens with just a few ingredients, primarily matcha powder, which is the star, transforming a basic dairy dessert into an exotic summer treat. The result is a creamy matcha concoction that’s perfect as a quick ice cream fix or a sophisticated matcha dessert to impress. Embrace the simplicity, love the matcha flavor, and dive into the homemade ice cream experience that promises creamy matcha goodness with every spoonful. It’s not just a frozen dessert; it’s an easy ice cream recipe revolution.
Jump to Recipe
Ingredients
At the heart of this creamy, no-churn delight is matcha powder. Not just any matcha, but a high-grade option that promises a lush green hue and a deep, aromatic flavor. Now, you don’t need to go importing fancy matcha from anywhere! You can get perfectly fine matcha powder from Amazon or even Costco. Just make sure it’s marked as okay for baking.
Here’s the simple ingredient lineup for our easy ice cream recipe:
- 2 cups (480ml) heavy whipping cream
- 1 can (14 oz, 400ml) sweetened condensed milk
- 2-3 tbsp matcha green tea powder (adjust to taste)
- 1 tsp vanilla extract (optional)
- Pinch of salt
Feel free to play with mix-ins like chocolate chips or nuts for an added crunch! Whether served at a summer gathering or as a cool, comforting treat, this frozen dessert is sure to delight. And the best part? No ice cream maker is needed, making this a wonderfully quick ice cream option that brings the exotic allure of green tea ice cream right into your home.
Video – How to Make Matcha Ice Cream
How to Make Matcha Ice Cream Without an Ice Cream Maker
Imagine whipping up a creamy, homemade matcha ice cream without the fuss of an ice cream maker. Yes, it’s possible, and I’m here to guide you through each simple step. This easy ice cream recipe is the epitome of summer dessert perfection, introducing the subtle, sophisticated matcha flavor into a frozen treat that’s bound to become your new favorite.
1. Mix matcha and condensed milk: Put your condensed milk in a medium sized mixing bowl. Sift your matcha powder into the bowl with the condensed milk to remove any lumps (this is optional, but I think it helps a little!). Then, mix the matcha, condensed milk and salt together until all the matcha is dissolved into the condensed milk.
2. Whip the Cream: In a large bowl, whip the heavy cream with a hand mixer or a stand mixer on medium-high speed until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter.
3. Combine the Ingredients: Gently fold the matcha mixture into the whipped cream, one-third at a time, until fully incorporated. Be careful not to deflate the whipped cream too much as you do this. Slow and steady wins this race for sure.
4. Freeze: Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula. Cover with plastic wrap, aluminum foil or a lid and freeze for at least 6 hours or overnight until firm.
5. Serve: Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Pro Tips
- Now, let’s chat about avoiding those pesky ice crystals. No one wants their homemade ice cream to resemble a snow cone, right? The secret here lies in patience and a bit of science. First and foremost, make sure your mixture is thoroughly chilled before you start the freezing process. A cold base will freeze quicker, reducing crystal formation. Also, make sure you keep your ice cream covered in the freezer.
- When it comes to storing, an airtight container is your best friend. If you don’t have an airtight container for ice cream and you plan on storing your matcha ice cream for more than a day or two, press a piece of wax paper on the surface of the ice cream before covering to ward off freezer burn. Stored properly, your matcha ice cream can be a delightful frozen treat waiting to cool you down on those sizzling summer days.
- And for an ultimate matcha-themed dessert experience? Be bold and pair your creamy matcha ice cream with other sweet treats or beverages. Imagine a scoop alongside a slice of velvety cheesecake, or dished up with warm, matcha-flavored mochi. You could even try making a matcha brownie sundae ice cream cake using this recipe for brownie sundae ice cream cake!
FAQs
Creating homemade ice cream, especially something as sophisticated and flavorful as matcha ice cream, often raises a lot of questions. I hope these questions and answers help you whip up this easy ice cream recipe with confidence. If there is anything you are still wondering, please let me know in the comments!
- Can I use a different type of milk? That’s an interesting question! I want to say yes, but I’m afraid my answer for now is no. The reason this ice cream recipe works without an ice cream maker is because of the high sugar content in sweetened condensed milk. If I ever experiment with another way to make this frozen matcha treat, I will definitely update here!
- How long does homemade matcha ice cream last in the freezer? Ideally, you’d devour this sumptuous summer dessert within the first week. However, it’s good for up to a month in the freezer. After that, you might notice ice crystals forming, which can affect the creamy consistency. Always store it in an airtight container to maintain its fresh, matcha flavor.
- Why is my matcha ice cream hard to scoop? If your frozen dessert is more frozen solid than creamy matcha bliss, it might be due to over-freezing. Try letting it sit out for a few minutes before scooping. Adding a splash of alcohol, like vodka, to the mix before freezing can also prevent it from hardening too much, but remember, this is optional and to taste.
- Can I make larger batches or adapt this recipe? Crafting this no churn ice cream in larger quantities is straightforward—simply double or triple the ingredients as needed. If you wish to add in any mix-ins or toppings to your homemade matcha ice cream, go for it! Make sure you fold these into your mixture when you fold in the whipped cream and before you freeze everything.
Armed with these insights, I hope you feel more confident in your quest to create the perfect batch of homemade matcha ice cream. Happy baking!
If You Liked This No Churn Matcha Ice Cream, Check Out:
No Churn Cookie Butter Ice Cream
Cookie Butter Ice Cream Pie
Mini Matcha Cupcakes with Lavender Frosting
Matcha Cookies
Brownie Sundae Ice Cream Cake
Matcha Ice Cream
Equipment
- 1 Sifter or strainer
- 1 Freezer-safe container with a lid
- 1 Electric or stand mixer
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk 14 oz.
- 2-3 Tbsp matcha powder Adjust for your preferences. The more matcha, the stronger the flavor.
- 1 pinch salt
Instructions
- Pour your sweetened condensed milk into a medium-sized mixing bowl. Sift your matcha powder into that bowl to remove any lumps.
- Mix together the condensed milk, matcha and a pinch of salt until all the matcha is dissolved completely.
- In a large mixing bowl, beat your whipping cream with an electric or stand mixer until stiff peaks form (3-5 minutes usually)
- Gently fold the matcha mixture with a rubber spatula into the whipped cream, using about 1/3 of the matcha mixture at a time. While you mix, make sure you are spreading the matcha throughout evenly, but also make sure you don't deflate your whipped cream by mixing too fast.
- Gently pour your ice cream "batter" into a freezer-safe container. Smooth it flat with your rubber spatula. If the container has a lid, make sure to put that on before freezing. Otherwise, cover your container with plastic wrap or aluminum foil.
- Freeze matcha ice cream (covered) for 4-6 hours or until firm.
