No-Churn Matcha Ice Cream
Simple and delicious matcha ice cream made with just 3 ingredients and a hand mixer. No ice cream maker needed!
Continuing the matcha theme here with this matcha ice cream. It’s so good and you won’t believe how easy it is. This is a no-churn ice cream made with heavy whipping cream, sweetened condensed milk and of course, matcha. The earthy, slightly bitter taste of matcha is perfect with the sweet creaminess of the milk and whipped cream. It’s delicious as is with no toppings but feel free to experiment! Fruity flavors go great with matcha too. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Once you make no-churn ice cream you won’t want to go back! I’ve made a few other no-churn ice cream recipes, too, like this Milk Tea Ice Cream and this Ice Cream Sundae Ice Cream. This method is just so easy, it’s so creamy and pretty foolproof. If you’ve never made homemade ice cream with sweetened condensed milk and whipped cream, you’re in for a treat!
Ingredients
No-churn matcha ice cream
- Matcha green tea powder (affiliate link)
- Heavy whipping cream
- Sweetened condensed milk
- Optional: vanilla extract
I recommend adding vanilla if you have it, but it’s optional! It just enhances the flavor a bit, but isn’t critical.
What kind of matcha powder should I get?
You may have seen or hear the terms culinary grade matcha and ceremonial matcha and wondered what’s the difference? Me too. To get to the point, culinary grade matcha is fine for this recipe. There is actually another grade of matcha called premium. I hadn’t heard of this grade until I started researching the other two types.
Culinary grade matcha
Culinary grade matcha is what you want when adding matcha to baked goods and lattes. It’s important to note that the grade of matcha isn’t necessarily an indicator of the quality of the matcha, rather it is indicative of how the tea was grown and what it’s intended use is. Culinary matcha is more bitter which is why it is best used in lattes and other desserts. It needs to be stronger in order to balance out sweet and milky flavors it is often paired with.
Premium grade matcha
Premium grade matcha is sort of a blend of culinary and ceremonial grade matcha having a strong taste that can still be used in baked goods and flavored drinks but is not as strong or bitter.
Ceremonial grade matcha
Ceremonial matcha is intended for drinking. It is sweet enough to drink with just water and no additional sugar or milks.
Tried this recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!
You can also connect with me on Instagram and Pinterest.
More recipes to try
PrintNo-Churn Matcha Ice Cream
Simple no-churn matcha ice cream made with just whipping cream, sweetened condensed milk and matcha powder. A few extra add-ins don't hurt but all you really need is these 3 ingredients! So good, so creamy and easy to make!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 1x
- Category: Dessert
- Cuisine: American, Japanese
Ingredients
- 2 cups heavy whipping cream
- 2 1/2 tbsp matcha powder
- 1 sweetened condensed milk
- 1/2 tsp vanilla extract (optional)
Instructions
- In a large bowl, beat the heavy whipping cream with an electric hand-mixer until stiff peaks form. Set aside.
- In a smaller bowl, combine matcha powder with 3 tbsp of water. Whisk until smooth. Add the sweetened condensed milk and vanilla (if using) and whisk until fully combined.
- Add about half of the whipped cream into the matcha and condensed milk mixture and gently fold it in.
- Once most combined, add this mixture into the remaining whipped cream. Fold gently until combined.
- Spoon mixture into a freezer-safe loaf pan, cover with plastic wrap and refrigerate for at least 5 hours before serving.
