Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
No-Churn Matcha Ice Cream
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- Level: Easy
- Total: 3 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 75 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 75 mg
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.
