No-Churn Matcha Ice Cream

Name: No-Churn Matcha Ice Cream
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 6 to 8 servings
Ingredients: One 14-ounce can sweetened condensed milk (about 1 cup); 2 teaspoons matcha powder; 1 teaspoon pure vanilla extract; Pinch fine salt; 1 cup cold heavy cream

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Level: Easy

Total: 3 hr 10 min (includes freezing time)
Active: 10 min

Yield: 6 to 8 servings

Matcha, a green tea powder popular in Japan, shines in this simple no-churn ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.

Level: Easy

Total: 3 hr 10 min (includes freezing time)
Active: 10 min

Yield: 6 to 8 servings

Ingredients

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One 14-ounce can sweetened condensed milk (about 1 cup)

2 teaspoons matcha powder

1 teaspoon pure vanilla extract

Pinch fine salt

1 cup cold heavy cream

Directions

Special equipment:

a 9-by-5-by-3-inch metal loaf pan, chilled

Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.