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Matcha Ice Cream

Creamy, vibrant matcha green tea ice cream made with a rich custard base. Earthy, subtly sweet, and impossibly smooth without an ice cream machine.

SnackJapaneseEasy

15 min

Prep

10 min

Cook

6 hr 25 min

Total

Servings

Easy

Difficulty

Instructions

Dissolve the matcha powder in hot water, whisking vigorously with a small whisk or fork until completely smooth and free of lumps.

Tip: Sift the matcha first. Matcha clumps are nearly impossible to dissolve once mixed into cream.

Whip the heavy cream to stiff peaks. In a separate bowl, mix condensed milk with the matcha paste, vanilla, and salt.

Fold 1/3 of the whipped cream into the matcha mixture to lighten it, then gently fold in the remaining whipped cream until evenly green with no white streaks.

Pour into a loaf pan or freezer-safe container. Cover with plastic wrap pressed directly onto the surface (prevents ice crystals). Freeze for at least 6 hours or overnight.

Nutrition per Serving

340kcal

Calories

Protein

32g

Carbs

22g

Fat

Fiber

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Matcha Ice Cream

Ingredients

Instructions

Nutrition per Serving

Tags

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