Description
This homemade Matcha Ice Cream is a creamy, refreshing treat that combines the earthy flavor of culinary-grade matcha powder with rich heavy cream and sweetened condensed milk. It’s easy to prepare without an ice cream maker and offers a smooth, velvety texture perfect for serving in cups or cones. Vegan options are available by substituting coconut cream for heavy cream.
Ingredients
Base Ingredients
- 2 cups heavy cream (or coconut cream from 3 cans for vegan option)
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon vanilla extract
- Pinch of salt
Matcha Mixture
- 1 teaspoon culinary grade matcha powder
- 1 tablespoon heavy cream (for dissolving matcha)
Instructions
- Prepare Matcha Paste: Sieve the matcha powder to remove any lumps. Whisk it together with 1 tablespoon of heavy cream until smooth and fully incorporated. Set this aside for later use.
- Mix Ice Cream Base: In a wide bowl, combine the remaining heavy cream, sweetened condensed milk, the prepared matcha mixture, vanilla extract, and a pinch of salt. Whisk gently by hand for about a minute until the mixture thickens slightly but avoid overmixing.
- Freeze Mixture: Pour the ice cream base into ice cube trays. Cover with cling wrap and place in the freezer for about 2 hours, or until firm to the touch.
- Prepare Piping Equipment: While freezing, set up two large piping bags fitted with star nozzles by inserting the tips into tall glasses for easy handling. Get your serving cups or waffle cones ready.
- Blend Frozen Cubes: Remove the ice cubes by briefly running the trays under warm water or by carefully loosening them with a paring knife. Place the frozen cubes in a food processor or heavy-duty blender and blend until silky smooth, about 2 minutes.
- Pipe and Serve: Spoon the smooth ice cream into the piping bags, seal the top by twisting, and apply slow, even pressure to swirl the ice cream into serving cups or cones. Garnish with your favorite toppings and serve immediately.
Notes
- For a vegan or dairy-free version, substitute heavy cream with coconut cream from canned coconut milk (3 cans recommended for thickness and richness).
- Use culinary-grade matcha powder for the best flavor and color.
- Do not overwhisk the ice cream base to prevent it from becoming too thick and losing the creamy texture.
- Piping the ice cream immediately after blending ensures a smooth, soft-serve texture.
- Store leftover ice cream in an airtight container in the freezer to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
