Introduction: Craving a Cool, Creamy Treat with a Japanese Twist?
Have you ever wondered what makes a dessert both refreshing and packed with unique flavor? Enter Matcha Ice Cream—a creamy, dreamy treat that blends the earthy, vibrant taste of matcha with the smooth sweetness of ice cream. This no-churn recipe is so simple that anyone can whip it up, no fancy equipment needed! Whether you’re a matcha lover or just curious about this green tea delight, this recipe will guide you to a scoop of pure bliss. Ready to chill out with a bowl of homemade Matcha Ice Cream? Let’s get started!
Overview: Why Matcha Ice Cream Is a Must-Try
Matcha Ice Cream is a perfect blend of rich creaminess and the bold, slightly bitter flavor of matcha green tea. It’s a dessert that feels indulgent yet light, with a vibrant green hue that screams sophistication. This no-churn recipe makes it super easy to create at home, and it’s a fantastic way to impress friends or treat yourself to something special.
- Time Requirement: About 15 minutes for prep, plus 6 hours (or overnight) for freezing.
- Difficulty Level: Super easy! No ice cream maker needed, just a mixer and a few simple steps.
- Why It’s Special: The matcha gives this ice cream a unique, earthy flavor that’s balanced by the sweetness of condensed milk. It’s naturally vegetarian, customizable, and perfect for hot days or cozy nights.
Essential Ingredients: What You’ll Need
With just four ingredients, Matcha Ice Cream is all about quality. Each component brings something special to the table, creating a dessert that’s greater than the sum of its parts.
- 600 mL (2 ½ cups) whipping cream: The base for that rich, creamy texture. Use heavy cream with at least 35% fat for the best results.
- 4 tablespoons culinary-grade matcha powder: The star of the show! Culinary-grade matcha is perfect for cooking and gives a bold, earthy flavor without being too bitter.
- 1 tablespoon vanilla extract: Adds a warm, sweet note that complements the matcha.
- 300 mL (1 can) sweetened condensed milk: Brings sweetness and a smooth, velvety texture without needing to churn.
- Substitutions and Variations:
- Dairy-Free: Swap whipping cream for coconut cream and use a dairy-free condensed milk (like coconut-based versions).
- Lower Sugar: Use a low-sugar or homemade condensed milk, but note it may affect the texture slightly.
- Matcha Intensity: Adjust matcha powder to 3 tablespoons for a milder flavor or 5 tablespoons for a stronger kick.
- Flavor Twists: Add 1 teaspoon of almond extract instead of vanilla for a nutty vibe or mix in a pinch of ground ginger for warmth.
Why These Ingredients Matter: Whipping cream creates the airy, scoopable texture, while matcha delivers the signature flavor and color. Condensed milk sweetens and binds everything without making it icy, and vanilla rounds out the flavors for a balanced dessert.
Step-by-Step Instructions: Crafting Your Matcha Ice Cream
This no-churn Matcha Ice Cream is a breeze to make. Follow these steps, and you’ll be enjoying a cool, creamy treat in no time!
Step 1: Whip the Cream Mixture
- In a large mixing bowl, pour in 600 mL of whipping cream, 4 tablespoons of matcha powder, and 1 tablespoon of vanilla extract.
- Use an electric mixer fitted with a whisk attachment (or a hand whisk if you’re feeling strong!) to whip the mixture. Keep going until it forms firm peaks—about 3–5 minutes with a mixer. The cream should hold its shape when you lift the whisk.
- Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping. Cold tools make the cream whip faster!
Step 2: Fold in the Condensed Milk
- Open a can of sweetened condensed milk (300 mL) and drizzle it slowly into the whipped cream mixture.
- Use a silicone spatula to gently fold the condensed milk into the cream. Fold carefully to keep the mixture light and airy, mixing until no streaks of condensed milk remain.
- Tip: Don’t stir too hard—you want to keep the air in the whipped cream for a fluffy texture.
Step 3: Freeze the Ice Cream
- Pour the mixture into a loaf tin, a freezer-safe container, or even a metal baking dish. Smooth the top with the spatula for a nice finish.
- Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
- Freeze for at least 6 hours, but overnight is best for a firm, scoopable texture.
- Tip: If the container has a lid, use it over the plastic wrap for extra protection.
Step 4: Serve It Up
- When ready to serve, run an ice cream scooper under hot water and wipe it dry. This makes scooping easier and gives you smooth, round scoops.
- Serve as is or top with fun extras like dango mochi, red bean paste, or a sprinkle of extra matcha powder.
- Return any leftover ice cream to the freezer immediately to keep it firm.
- Tip: Let the ice cream sit at room temperature for 5 minutes before scooping if it’s too hard.
Assembly: Creating the Perfect Scoop
Assembling Matcha Ice Cream is all about serving it with style. Here’s how to make it look as good as it tastes:
- Choose Your Container: A loaf tin is classic for scooping, but you can use any freezer-safe container. Silicone molds make fun shapes for kids or parties!
- Smooth It Out: Before freezing, smooth the top of the ice cream with a spatula for a polished look.
- Serving Ideas:
- Scoop into bowls or cones for a classic treat.
- Add toppings like mochi, chopped nuts, or a drizzle of honey for extra flair.
- Serve in small cups with a sprinkle of matcha powder for a fancy dessert vibe.
- Presentation Tips:
- Dust a little matcha powder over the scoops for a vibrant green pop.
- Garnish with a fresh mint leaf or edible flowers for a restaurant-worthy look.
- Use chilled bowls to keep the ice cream from melting too fast.
Storage and Make-Ahead Tips
Matcha Ice Cream is perfect for making ahead, and it stores beautifully if done right. Here’s how to keep it fresh:
- Storing Leftovers:
- Freezer: Store in an airtight container or tightly wrapped with plastic wrap. It stays fresh for up to 1 month, but the flavor is best within 2 weeks.
- Prevent Ice Crystals: Press plastic wrap directly onto the surface before sealing the container to minimize frost.
- Scooping Tip: If it’s too hard to scoop, let it soften at room temperature for 5–10 minutes.
- Make-Ahead Tips:
- Prepare the ice cream mixture up to 24 hours in advance and store it in the fridge before freezing. Give it a quick stir before pouring into the container.
- Make extra and freeze in small portions for quick single servings.
- Keep matcha powder in an airtight container in a cool, dry place to maintain its vibrant color and flavor.
Recipe Variations: Mix Up Your Matcha Ice Cream
This recipe is super versatile, so you can get creative with flavors and textures. Here are some fun ideas to try:
- Matcha Chocolate Chip: Fold in ½ cup of mini chocolate chips or chopped dark chocolate after adding the condensed milk.
- Coconut Matcha: Swap half the whipping cream for coconut cream and add ¼ cup toasted coconut flakes for a tropical twist.
- Matcha Swirl: Drizzle in a layer of sweetened red bean paste or fruit jam before freezing for a marbled effect.
- Matcha Nut Crunch: Mix in ⅓ cup crushed almonds or pistachios for a crunchy texture.
- Matcha Latte Vibes: Add 1 tablespoon of instant coffee or espresso powder to the cream mixture for a caffeinated kick.
Conclusion: Scoop Up Some Matcha Magic!
You’ve just unlocked the secret to making creamy, dreamy Matcha Ice Cream at home! This no-churn recipe is quick, easy, and bursting with the unique flavor of matcha. Whether you’re serving it at a summer party, enjoying a quiet dessert moment, or experimenting with fun toppings, this ice cream is sure to delight. So grab your scooper, get creative with your variations, and savor every refreshing bite. What’s your favorite way to enjoy Matcha Ice Cream? Share your ideas in the comments—I’d love to hear them!
Print
Matcha Ice Cream
Description
Have you ever wondered what makes a dessert both refreshing and packed with unique flavor? Enter Matcha Ice Cream—a creamy, dreamy treat that blends the earthy, vibrant taste of matcha with the smooth sweetness of ice cream
Ingredients
With just four ingredients, Matcha Ice Cream is all about quality. Each component brings something special to the table, creating a dessert that’s greater than the sum of its parts.
- 600 mL (2 ½ cups) whipping cream: The base for that rich, creamy texture. Use heavy cream with at least 35% fat for the best results.
- 4 tablespoons culinary-grade matcha powder: The star of the show! Culinary-grade matcha is perfect for cooking and gives a bold, earthy flavor without being too bitter.
- 1 tablespoon vanilla extract: Adds a warm, sweet note that complements the matcha.
- 300 mL (1 can) sweetened condensed milk: Brings sweetness and a smooth, velvety texture without needing to churn.
- Substitutions and Variations:
- Dairy-Free: Swap whipping cream for coconut cream and use a dairy-free condensed milk (like coconut-based versions).
- Lower Sugar: Use a low-sugar or homemade condensed milk, but note it may affect the texture slightly.
- Matcha Intensity: Adjust matcha powder to 3 tablespoons for a milder flavor or 5 tablespoons for a stronger kick.
- Flavor Twists: Add 1 teaspoon of almond extract instead of vanilla for a nutty vibe or mix in a pinch of ground ginger for warmth.
Why These Ingredients Matter: Whipping cream creates the airy, scoopable texture, while matcha delivers the signature flavor and color. Condensed milk sweetens and binds everything without making it icy, and vanilla rounds out the flavors for a balanced dessert.
Instructions
Step 1: Whip the Cream Mixture
- In a large mixing bowl, pour in 600 mL of whipping cream, 4 tablespoons of matcha powder, and 1 tablespoon of vanilla extract.
- Use an electric mixer fitted with a whisk attachment (or a hand whisk if you’re feeling strong!) to whip the mixture. Keep going until it forms firm peaks—about 3–5 minutes with a mixer. The cream should hold its shape when you lift the whisk.
- Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping. Cold tools make the cream whip faster!
Step 2: Fold in the Condensed Milk
- Open a can of sweetened condensed milk (300 mL) and drizzle it slowly into the whipped cream mixture.
- Use a silicone spatula to gently fold the condensed milk into the cream. Fold carefully to keep the mixture light and airy, mixing until no streaks of condensed milk remain.
- Tip: Don’t stir too hard—you want to keep the air in the whipped cream for a fluffy texture.
Step 3: Freeze the Ice Cream
- Pour the mixture into a loaf tin, a freezer-safe container, or even a metal baking dish. Smooth the top with the spatula for a nice finish.
- Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
- Freeze for at least 6 hours, but overnight is best for a firm, scoopable texture.
- Tip: If the container has a lid, use it over the plastic wrap for extra protection.
Step 4: Serve It Up
- When ready to serve, run an ice cream scooper under hot water and wipe it dry. This makes scooping easier and gives you smooth, round scoops.
- Serve as is or top with fun extras like dango mochi, red bean paste, or a sprinkle of extra matcha powder.
- Return any leftover ice cream to the freezer immediately to keep it firm.
- Tip: Let the ice cream sit at room temperature for 5 minutes before scooping if it’s too hard.
FAQs: Your Matcha Ice Cream Questions Answered
Q: Can I use ceremonial-grade matcha instead of culinary-grade?
A: Yes, but it’s not necessary. Ceremonial-grade is pricier and meant for drinking, while culinary-grade is perfect for cooking and gives a bold flavor.
Q: Is Matcha Ice Cream healthy?
A: In moderation, yes! Matcha is packed with antioxidants, which can boost energy and support heart health. The cream and condensed milk are rich, so enjoy as a treat. Use low-sugar condensed milk for a lighter option.
Q: Why is my ice cream too hard to scoop?
A: It might have frozen too long or wasn’t covered properly, causing ice crystals. Let it sit at room temperature for 5–10 minutes, and always cover tightly to prevent hardening.
Q: Can I make this without an electric mixer?
A: Yes! Use a hand whisk, but it’ll take 5–10 minutes of vigorous whisking to reach firm peaks. It’s a great arm workout!
Q: How long does it take to prep this ice cream?
A: Prep takes about 15 minutes, plus 6 hours (or overnight) to freeze. It’s quick and hands-off after mixing!
Q: Can I add fruit to the ice cream?
A: Totally! Fold in chopped strawberries or mango chunks after adding the condensed milk for a fruity twist. Freeze as usual.