Matcha Ice Cream
This creamy and delicious homemade matcha ice cream can be made with less than five ingredients and without an ice cream maker. It's so simple and delicious, you'll definitely want to come back to this recipe.
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.