23min 4 ppl
Matcha Ice Cream
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 5 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 4g
Carbs 34g
Fats 25g
About this dish
A no-churn ice cream built from whipped cream folded with a smooth matcha paste, so the green tea flavour stays bright rather than muddied by ice crystals. No machine needed, just a freezer and a few hours of patience.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Double cream600 ml
Tins & Jars
- Sweetened condensed milk400 g
Dried Goods
- Matcha powder15 g
Spices & Seasonings
- Vanilla extract5 ml
- Salt1 g
Utensils
- Mixing bowl
- Electric mixer
- Freezer-proof container
Method
1
Sift the matcha powder into a mixing bowl with 2 tablespoons of the condensed milk and whisk to a smooth, lump-free paste.
Approx. 5 minutes
2
Whip the double cream in a large bowl with an electric mixer until it holds soft peaks.
Approx. 6 minutes
3
Fold the matcha paste, remaining condensed milk, vanilla extract and salt into the whipped cream until no streaks of green or white remain.
Approx. 5 minutes
4
Spoon the mixture into a freezer-proof container, smooth the top and cover tightly, then freeze for at least 6 hours, or overnight, until firm.
Approx. 3 minutes
5
Scoop into bowls to serve.
Approx. 2 minutes
