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Matcha Ice Cream

Matcha Ice Cream

Create your own Matcha Ice Cream by whipping, stirring, and freezing overnight! This luscious, simple homemade green tea ice cream requires no churning or eggs.
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Prep Time: 10 minutes
Freezing time: 6 hours
Course: Dessert
Cuisine: Japanese
Keyword: Matcha Ice Cream
Servings: 4
Calories: 701kcal

Equipment

  • medium bowl

Ingredients

  • 14 oz heavy cream
  • 14 oz condensed milk
  • 4 tbsp matcha powder mixed in 4 tbsp hot water not boiling
  • 1 pinch salt

Instructions

  • In a medium bowl, whisk together matcha powder and boiling water (boil kettle and set aside for 5 minutes). Whisk in the salt until it is completely dissolved. Pour in the condensed milk and whisk to combine.
  • Whip the heavy cream in a large mixing basin for 3 minutes, or until light and frothy.
  • Stir in the matcha condensed milk until well combined.
  • Pour into a glass dish and smooth the surface. Place in the freezer for at least 6 hours, covered with an airtight lid. To prevent icing, drape a tea towel over the top.

Video

Notes

1 tbsp hot water is required for every 1 tbsp matcha powder.

Nutrition

Calories: 701kcal | Carbohydrates: 57g | Protein: 18g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 146mg | Sodium: 162mg | Potassium: 462mg | Sugar: 57g | Vitamin A: 2474IU | Vitamin C: 3mg | Calcium: 347mg | Iron: 3mg
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