Make your very own matcha ice cream with only 10 mins prep - just whip, stir, then freeze overnight! No churning or eggs required for this creamy, easy homemade green tea ice cream.
Mix matcha powder inhot water (ie boil the kettle and let stand for 5 minutes) in a medium bowl and whisk until smooth. Note: You'll need 1 tbsp hot water for every 1 tbsp of matcha powder. Add in the salt and whisk again until dissolved. Pour in the condensed milk and stir until evenly mixed.
400 ml condensed milk, 4 tbsp matcha green tea powder, 1 pinch salt
In a large mixing bowl, whip the thickened cream until light and fluffy, around 3 minutes.
400 ml thickened cream / heavy cream
Fold the matcha condensed milk into the cream and stir with a spatula until mixed through.
Pour the ice cream mixture into a freezer-safe container or glass dish and smooth out the top. Cover with an airtight lid and place into the freezer for a minimum of 6 hours.
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Notes
Flavour Intensity - If you’re new to matcha flavour, you might like to start with just 2 tbsp of matcha powder. Increase to 6 tbsp if you’re a matcha lover like us!
Freezing - Cover your container with an airtight lid or seal tightly with cling film to create a good seal to avoid the ice cream becoming icy. In addition, you can also cover it with a tea towel to protect it from moist air in your freezer and reduce the formation of ice on the top.
Add Extras - Stir through white or dark chocolate chips / chocolate shavings, crushed pistachios or macadamias, or mashed red beans to amp up your ice cream.