Description
Have you ever tasted a dessert that’s so smooth and refreshing it feels like a little escape in every scoop? That’s what No-Churn Matcha Ice Cream is – a creamy, green tea-flavored treat that’s super easy to make! But here’s the big question: How can you make ice cream at home without a fancy machine and still have it taste amazing? The secret is in the matcha powder, a simple no-churn method, and a few easy tricks we’ll share today.
Ingredients
To make No-Churn Matcha Ice Cream, you need just a few ingredients. Here’s what you’ll use and why each one matters:
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Sweetened Condensed Milk (14 oz can, about 1 cup): Adds sweetness and a creamy texture without needing to churn.
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Matcha Powder (2 tsp): The star ingredient, giving a vibrant green color and earthy green tea flavor. Use culinary-grade matcha for best results.
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Pure Vanilla Extract (1 tsp): Enhances the matcha flavor with a warm, sweet note.
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Fine Salt (pinch): Balances the sweetness for a well-rounded taste.
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Cold Heavy Cream (1 cup): Whips into a fluffy base for the no-churn ice cream.
Substitutions and Variations
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Gluten-Free: This recipe is naturally gluten-free!
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Vegan: Use coconut cream instead of heavy cream and a vegan sweetened condensed milk alternative.
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No Matcha: Use 2 tsp cocoa powder for a chocolate version or 1 tbsp fruit puree for a fruity twist.
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Lower Sugar: Use a reduced-sugar condensed milk, but the texture may be slightly icier.
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Flavor Boost: Add ½ tsp almond extract for a nutty twist or 1 tbsp honey for extra sweetness.
These ingredients are easy to find and make a dessert that’s both fun and delicious!
Instructions
Step 1: Prepare the Matcha Base
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Chill a 9-by-5-by-3-inch metal loaf pan in the freezer for at least 30 minutes.
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In a large bowl, whisk together one 14-oz can sweetened condensed milk, 2 tsp matcha powder, 1 tsp pure vanilla extract, and a pinch of fine salt until smooth and fully combined. Set aside.
Tip: Sift the matcha powder to avoid clumps. Whisk well to ensure the matcha is evenly mixed.
Step 2: Whip the Cream
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In another large bowl, whip 1 cup cold heavy cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes.
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Fold about ½ cup of the whipped cream into the matcha-condensed milk mixture with a rubber spatula until combined.
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Gently fold the lightened matcha mixture into the remaining whipped cream until well blended and smooth.
Tip: Chill the bowl and beaters for faster whipping. Fold gently to keep the mixture airy for a creamy texture.
Step 3: Freeze the Ice Cream
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Pour the ice cream mixture into the chilled loaf pan, smoothing the top with a spatula.
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Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
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Freeze until solid and scoopable, about 3 hours or up to overnight.
Tip: Ensure the pan is level in the freezer to avoid uneven freezing. A metal pan helps it freeze faster.
Step 4: Serve
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Remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly.
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Scoop into bowls, cones, or cups and serve immediately.
Tip: Dip the ice cream scoop in warm water for clean scoops. Serve with a sprinkle of matcha or toppings for extra fun.