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.

NotesMAKE AHEAD NOTE

The ice cream can be made and frozen up to 1 week ahead.

STORE NOTE

Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.

CostInexpensive

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party

Recipe Coursedessert

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