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Hi Bold Bakers!
It’s pretty safe to say we have all heard of Matcha Green Tea. You may have seen this unusual ingredient used in my Starbucks Green Tea Frappuccino video or in your favorite Japanese restaurant. Matcha is a form of ground green tea laves, hence it’s pretty bright green color and fresh grassy flavor. This is an extremely popular flavor for so many reasons. Besides its lovely distinct flavor, Matcha is extremely good for you as it’s full or antioxidants and gives you loads of energy. This is why it’s the perfect substitute for your morning coffee!
If you’ve never had it before this is the prefect way to give it a try! All you have to do is add just 2 tablespoons of Matcha powder to my two ingredient ice cream base and like that you have Green Tea Ice Cream.
First off, have you tried my Two Ingredient, Homemade Ice Cream without a Machine recipe? You simply whip up cream and condensed milk to create this amazing ice cream base without the need for an ice cream machine. You know that saying, “If it sounds too good to be true then it probably is…?” Well, in this case, it is that simple and it tastes that good. I have made almost 100 flavors from this two ingredient base including Lemon Meringue Pie, Mint Chocolate Chip and even my favorite flavors of Ben & Jerry’s Ice Cream. You can probably tell by now that is a very versatile Ice Cream.
Green Tea Ice Cream is a great way to end a homemade Japanese inspired meal or perfection on its own as an afternoon treat. Below is my simple Green Tea Ice Cream recipe. I highly suggest you try this ice cream with a variety of toppings as Matcha lends itself to so many flavor combinations. I personally love Matcha and chocolate or Matcha and strawberry. Enjoy!
Get more No Machine Homemade Ice Cream flavors from around the world including Neapolitan, Tiramisu, Banoffee Pie and Kulfi Indian Ice Cream.
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Watch The Recipe Video!
Matcha Ice Cream (No Machine)
Ingredients
- 2 cups (16 fl oz/450 ml) heavy whipping cream , cold
- 14 oz (1 Can/400 ml) sweetened condensed milk , cold
- 3 tablespoons Matcha green tea powder
- 1 teaspoon vanilla extract
Instructions
- Using a stand mixer fitted with a whisk attachment (or an electric hand mixer), whip the heavy cream on medium-high speed until you have soft peaks, about 3 minutes.
- Turn the speed to low and pour in the cold condensed milk, then return the speed to medium-high and whip until you have stiff peaks, about 2 more minutes.
- Turn the machine to low and mix in the matcha and vanilla extract until fully incorporated.
- Transfer to an air-tight freezable container and freeze for a minimum of 6 hours before enjoying. Keep stored in the freezer for up to 6 weeks.
I’ve made three different ice creams using this recipe: matcha (your recipe), fresh strawberry and fresh lemon (organic grown in Arizona). All have turned out delicious and I can hardly wait to make the next two on my creative list – dark chocolate/cherry and pistachio/honey (organic mesquite honey from Arizona). Thanks so much for this easy, delicious base recipe. I’m having loads of fun!
Hi Gemma, you will be happy to know that you can make sugar free sweetened condensed milk by using Erythritol in place of regular sugar. Because Erythritol by itself is 70% as sweet as regular sugar it creates a luscious creamy condensed milk that isn’t overly sweet and I think will pair very well with the matcha powder to make an ice cream very similar to the kind found in Japanese Restaurants which isn’t as sweet as regular ice cream. One thing to note when making the sweetened condensed milk with erythritol (I used my coffee grinder and turned my… Read more »
I found the ratio of whipping cream to condensed milk was off for me – was cloyingly sweet… I would use maybe half a can of sweetened condensed milk next time
This is an amazing base recipe for any ice cream. And so easy. Doubled the quantity and made mine with coffee. THANK YOU!
Awesome! We made the matcha one. We used double cream the first time – it worked well but you could taste that it was quite fatty. Then whipping cream was indeed much better! I was surprised that this recipe worked so well, thank you. It also took 15 min only!
I really liked this recipe but it was just a little too sweet. For people who cannot handle THAT much sweetness, I would try putting half a can of just less of thr condense milk. Will be trying again with less condensed milk!
With this easy base I’m going to try coffee ice cream with chocolate covered espresso beans, strawberry, mango, orange and more!!
What can I use besides condensed milk?
What is the name brand Matcha Powder that you use it for the ice cream?
What can I make Taro ice cream?
Thank you
Hi, thanks for this wonderfully simple recipe. I’m trying it as I type this and everything was going well till I sifted the matcha powder in. It didn’t whip up into stiff peaks. Why do you think that is and how can I fix it? TIA