Green tea shines in this simple no-churn matcha ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.
Recipe courtesy of Food Network Kitchen
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No-Churn Matcha Ice Cream
Total:
3 hr 10 min
(includes freezing time)
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 10 min
(includes freezing time)
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

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