Lavender Matcha Ice Cream
This floral, earthy lavender matcha no-churn ice cream is the perfect ice cream matcha lovers will adore. Creamy, dreamy, and no ice cream machine required!
Equipment
- 1 Electric or stand mixer
- 1 Small strainer
- 1 freezer-safe container
- mixing bowls and spoons
Ingredients
- 2 cups heavy whipping cream divided
- 2 tsp culinary lavender buds
- 1 can sweetened condensed milk (14 oz)
- 2-3 Tbsp matcha powder adjust amount to your taste (I went with 3 and thought it was good and not too strong)
- 1 tsp vanilla
- pinch salt
Instructions
- Add 1/2 cup of the heavy cream and 2 teaspoons of dried culinary lavender buds to a microwave-safe bowl or measuring cup.
- Microwave in 30-second bursts until the cream is hot and steaming (not quite boiling).
- Cover and let steep for 5–10 minutes (depending on the strength of the lavender flavor you want), then strain out the lavender and keep the cream. I like to press the lavender into the strainer to squeeze out every last drop of lavender goodness.
- Once strained and cooled to room temp, combine the infused cream with the remaining 1 1/2 cups of cold heavy cream. Chill the full 2 cups in the fridge for at least 30 minutes (or until very cold) before whipping.
- In a separate bowl, whisk together the sweetened condensed milk, matcha powder (sifted for best results), vanilla extract, and a pinch of salt.
- Whip the chilled lavender-infused cream using a hand mixer or stand mixer until stiff peaks form. The lavender aroma should be delicate and fragrant.
- Gently fold the whipped cream into the matcha base in batches, taking care to keep the mixture light and airy. Try to make sure you get it all combined and there are no white streaks of whipped cream left.
- Pour into a loaf pan or freezer-safe container and cover. Freeze for at least 6 hours or overnight until firm.