No-Churn Matcha Ice Cream

Green tea shines in this simple no-churn matcha ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.
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  • Level: Easy
  • Total: 3 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 6 to 8 servings
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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

Directions

Special equipment:
a 9-by-5-by-3-inch metal loaf pan, chilled
  1. Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
  2. 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.