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Matcha Green Tea No Churn Ice Cream Recipe

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4.3 from 52 reviews

  • Author: Ava
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings

Description

This Matcha Green Tea No Churn Ice Cream is a creamy, refreshing dessert that perfectly balances the earthy flavors of matcha with the sweetness of condensed milk. Made without an ice cream maker, this no churn recipe is simple to prepare, requiring just heavy whipping cream, sweetened condensed milk, and matcha powder. With optional matcha swirls for a beautiful presentation, this homemade ice cream is perfect for green tea lovers seeking a quick and delightful treat.

Ingredients

Ice Cream Base

  • 2 cups mega cold heavy whipping cream (35% fat)
  • 1 can (14 oz) sweetened condensed milk
  • 4 tsp Matcha Green Tea powder (sifted)

Optional Matcha Swirls

  • 1-2 tsp Matcha Green Tea powder (sifted)
  • 2 tsp sweetened condensed milk

Instructions

  1. Freeze Loaf Pan: Place the loaf pan into the freezer to chill thoroughly before starting the ice cream preparation to ensure the mixture sets evenly.
  2. Whip Cream: Pour the heavy whipping cream into the large bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until firm peaks form to create a light, airy texture critical for the ice cream’s creaminess.
  3. Combine Condensed Milk and Matcha: In a separate large bowl, combine the entire can of sweetened condensed milk with 4 teaspoons of sifted Matcha Green Tea powder. Mix well until smooth and fully incorporated. For optional swirls, mix 2 teaspoons of condensed milk with 2 teaspoons of sifted matcha powder separately and set aside.
  4. Fold Mixtures: Gently fold one-third of the matcha-condensed milk mixture into the whipped cream using a spatula until homogeneous. Repeat by folding back the whipped cream into the remaining condensed milk mixture in two parts. This careful folding preserves the airiness of the whipped cream for a soft texture.
  5. Transfer to Pan: Remove the chilled loaf pan from the freezer and transfer the combined mixture into it. Tap the pan gently on the counter to release trapped air bubbles for a smoother ice cream surface.
  6. Add Swirls (Optional): Drizzle the reserved matcha mixture over the top of the ice cream base. Use the end of a spoon to create decorative swirls evenly across the surface for a beautiful green tea pattern.
  7. Freeze: Cover the loaf pan tightly with plastic food wrap and secure with an elastic band. Place it into the freezer for at least 6 hours or overnight until completely firm and scoopable.
  8. Serve: Scoop the no churn matcha ice cream into bowls or cones and enjoy a creamy, luscious green tea dessert.

Notes

  • Ensure the heavy whipping cream is very cold before whipping to achieve firm peaks easily.
  • Sifting the matcha powder helps avoid lumps and ensures a smooth, vibrant green color.
  • The no churn method requires no special equipment and is excellent for beginners or those without ice cream makers.
  • For a more intense matcha flavor, use high-quality ceremonial grade matcha powder.
  • You can substitute heavy cream with coconut cream for a dairy-free version, but texture may vary.
  • Store leftover ice cream in an airtight container in the freezer for up to one week for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Japanese

Find it online: https://quickandsweetrecipes.com/matcha-green-tea-no-churn-ice-cream-recipe/