No-Churn Matcha Ice Cream
No-churn matcha ice cream is a creamy ice cream made from sweetened condensed milk, whipped cream and matcha: sweet, cold and full-bodied, with a clear, gently bitter green note. It contains no eggs and does not need stirring while it freezes.
- Prep time
- 15 min
- Total time
- 6 h 15 min
- Makes
- 8 servings
- Difficulty
- Medium
Caffeine: by calculation about 10 to 40 mg per serving (from 1 g matcha)
Ingredients
- 8 g matcha
- 400 g sweetened condensed milk
- 400 ml cold whipping cream
- 1 pinch salt
Utensils
- Sieve
- Two mixing bowls
- Whisk and electric hand mixer
- Spatula
- Freezer-safe container with lid, at least 1.5 litres
Method
- Put the matcha through the sieve into a bowl and stir it with a few spoonfuls of condensed milk into a smooth paste.
- Stir in the rest of the condensed milk and the salt until the mixture is evenly green.
- Whip the cold cream with the hand mixer until it forms soft peaks.
- Stir a third of the cream into the matcha mixture, then carefully fold in the rest.
- Pour the mixture into the container, smooth the top, cover and freeze for at least 6 hours.
- Let it soften briefly before scooping so it is easy to serve.
Variations and tips
- Why no stirring is needed: The whipped cream brings air into the mixture, and the sweetened condensed milk keeps the ice cream soft enough to scoop. That is why hardly any coarse ice crystals form, even without a machine.
- Season it strongly: Cold dulls flavour, so the mixture may taste stronger before freezing than you want the finished ice cream to taste. Taste it before freezing and add a little more sieved matcha if needed.
- Simple version with milk: For a quick frozen version, whisk 2 g of matcha with 30 ml of water at about 75 °C and stir in 200 ml of milk and syrup to taste. Let it cool, freeze it in a shallow dish and stir it through repeatedly; this version is less creamy than cream-based ice cream.
- Ice lollies and ice cubes: Pouring fruit purée and matcha milk alternately into moulds and freezing them makes two-colour ice lollies. Ice cubes made from whisked matcha are good for an iced latte, because they do not water the drink down as they melt.
- The colour stays green: In ice cream the matcha is not heated, so it keeps its green better than in baking. With cream and condensed milk the green looks light and friendly, and a hint of sieved matcha on top just before serving makes it more vivid.
- Toppings: Desiccated coconut, chopped white chocolate, sesame or sweet red bean paste go well. Strawberry or mango purée also pairs nicely with the matcha.
- Storing: Keep the container tightly closed, because ice cream easily takes on other odours in the freezer. It tastes best fresh.
Frequently asked questions
Why did my matcha ice cream not turn out as I wanted?
Often there was too little powder or too little sweetness, because cold dulls flavour. Season the mixture strongly before freezing. If the ice cream is icy rather than creamy, the cream was not whipped enough or the mixture was too thin.
Is this matcha ice cream egg-free?
Yes, the recipe contains no eggs at all. The creaminess comes from the whipped cream and the sweetened condensed milk.
Can I make matcha ice cream without condensed milk?
Yes, with the simple version of matcha, water, milk and syrup, which you freeze in a shallow dish and stir through repeatedly. It is less creamy than cream-based ice cream, more like a milky sorbet. Dissolve the sweetener thoroughly before freezing; the softness depends on the type and amount of sugar used.
Can I make this recipe in an ice cream machine?
Yes, you can churn the mixture without whipping the cream, that is condensed milk, matcha and liquid cream stirred together, in an ice cream machine. Follow your machine's instructions for amount and churning time. The result is a little denser than the version with whipped cream.
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