This no-churn ice cream comes together by combining the condensed milk, matcha, vanilla and salt. Then, the heavy cream is whipped until stiff peaks form. The two mixtures get stirred together and then frozen to make a delicious treat!
It comes together with just a few ingredients:
- Sweetened condensed milk
- Heavy cream
What kind of matcha should I use?
For intensities 1-3, we used our Culinary Grade Matcha.
For intensity number 4, the most intense one, we used our Ceremonial Grade to achieve the most vivid matcha flavor.
What do I freeze the ice cream in?
After we make the ice cram, it must be transferred to the freezer. If you’re wondering what kind of containers to use, here are some great options:
- Plastic storage containers
- Metal cake pan
- Metal loaf pan
- Glass loaf pan
The Intensities: a breakdown
- Intensity One: The mildest of them all. With ½ tablespoon of matcha, you’ll find delicate notes of matcha paired and sweet vanilla.
- Intensity Two: Medium intensity. This level has 2 tablespoons of matcha, making the matcha flavor more prominent than the last- like asking for 1-2 extra matcha shots in a standard matcha latte!
- Intensity Three: Pretty intense! With 3 tablespoons of matcha, this level is very aromatic- cannot miss the matcha flavor here!
- Intensity Four: The MOST!!! For the ultimate matcha lovers. Your tastebuds will be engulfed in matcha! This level is the most intense, containing four tablespoons of our Ceremonial Grade for the brightest, most vivid matcha flavor.
No-Churn Matcha Ice Cream: 4 Intensities
- 4 cups heavy whipping cream
- 28 ounces sweetened condensed milk (2 cans)
- 5 1/2 tablespoons Culinary Grade Matcha, divided and sifted
- 4 tablespoons Ceremonial Grade Matcha
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Using a hand mixer or stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Be careful not to over-whip! The cream is done when you can pull the whisk out and the cream stands up.
- Add the 28 ounces of condensed milk to a bowl. Mix in the 2 teaspoons of vanilla and ½ teaspoon of salt. Separate the condensed milk equally into 4 separate bowls (7 ounces in each bowl)
- Intensity One: to the first bowl of condensed milk, sift in 1/2 tablespoon of Culinary Grade Matcha; whisk until combined. Add roughly 1 ½ cups of the whipped cream and fold in to the condensed milk mixture, until no streaks remain.
- Intensity Two: to the second bowl of condensed milk, sift in two tablespoons of Culinary Grade Matcha; whisk until combined. Add roughly 1 ½ cups of the whipped cream and fold in to the condensed milk mixture, until no streaks remain.
- Intensity Three: to the third bowl of condensed milk, sift in three tablespoons of Culinary Grade Matcha; whisk until combined. Add roughly 1 ½ cups of the whipped cream and fold in to the condensed milk mixture, until no streaks remain.
- Intensity Four: to the last bowl of condensed milk, sift in four tablespoons of Ceremonial Grade Matcha; whisk until combined. Add roughly 1 ½ cups of the whipped cream and fold in to the condensed milk mixture, until no streaks remain.
- Transfer the ice cream mixtures to four individual containers. Cover and transfer to the freezer for at least four hours, or overnight.
Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog, or posting mouthwatering food pics on her Instagram @lalaskitchentable!