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