This no-churn matcha ice cream goes perfectly with our Coconut Matcha Latte dessert or a mid-day snack.
No ice cream maker? No problem! Making ice cream at home is a great way to enjoy this classic summer treat while being able to avoid all of the nasty extra things many mass-produced ice cream might contain.
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This no-churn ice cream recipe is extremely easy to make at home for a sweet, creamy summer treat and all you need is a large mixing bowl and a hand mixer or stand mixer. This recipe only uses 5 ingredients as the base: Heavy whipping cream, sweetened condensed milk, vanilla, cream of tartar, and, of course, matcha. On top of this you can fold in any mix-ins you want to add. Some great additions could be almonds (one of our favorites as it compliments the matcha flavor perfectly), chocolate chips, peanuts, brownie chunks, and anything else you can think of!
This recipe results in a relatively light matcha flavor using 2 teaspoons of matcha powder. If you want a more intense matcha flavor, simply increase the amount of matcha powder. You won't risk ruining the recipe going up to 3 or 4 teaspoons or even a little more.
For the best results, it's recommended to put your, mixer whisks, large mixing bowl as well as the container you'll put your finished product in into the freezer to chill prior to preparation. The cold metal for all of these will help you get the right texture for your ice cream.
We've found that the best container for storing the ice cream is a metal bread loaf pan. You can also use glass but your freeze time may be extended and it's possible that the ice cream will freeze a little unevenly. You may also make individual servings in disposable insulated paper containers.
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