No-Churn Matcha Ice Cream
No-churn matcha ice cream I love matcha ice cream, and this version gives me particular pleasure. Yes, it's ridiculously easy to make, which is gratifying, but more glorious - and important - is the perfect balance between the sophisticated bitterness of the matcha powder and the uncompromisingly childish sweetness of the condensed milk. You would never imagine such an uncouth ingredient could be a factor in the exquisite outcome here. I first made this during the photo shoot for this book, as a spontaneously on-the-spot recipe, simply because I had the matcha still out on the counter from the making of the Matcha Cake and I have to say it has emerged as one of my absolute favorite recipes. Should you ever be making the Molten Chocolate Babycakes from How To Be A Domestic Goddess, I urge you to serve this alongside.
MAKE AHEAD NOTE
The ice cream can be made and frozen up to 1 week ahead.
Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.
Total Timea day or more
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, rich, sweet
Type of Dishdessert, ice cream
- 1 1/4 cups heavy cream
- 1/2 x 14-ounce can (2/3 cup) condensed milk
- 2 tablespoons Izu Matcha green tea powder
- 2 x 1-pint empty ice cream or airtight containers (or 1 x 1- quart tub or airtight container)
Whisk the cream to soft peaks, then whisk in the condensed milk.
Then whisk in the green tea powder until you have a whipped green cream.
Decant into your airtight container or containers and freeze overnight.
Take the ice cream out of the freezer to soften for 10 minutes before serving.
2015 Nigella Lawson