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
Scale
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.