Healthy Matcha Ice Cream
This no-churn Matcha Ice Cream is rich, creamy, and easy to make at home. Using just a few ingredients like heavy cream, condensed milk, and culinary-grade matcha, it’s a smooth, soft-serve dessert that’s perfect for summer, special occasions, or an everyday indulgence.
Equipment
- 1 High-powered blender or food processor
- 1 Wide mixing bowl
- 1 Whisk
- 1 Ice cube tray
- 2 Large piping bags with star nozzle
- 1 Tall glass (to hold piping bags)
- 1 Cling wrap
Ingredients
- 2 cups heavy cream or coconut cream from 3 cans
- 1 teaspoon culinary-grade matcha powder
- 1 14 oz can sweetened condensed milk
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Prepare Matcha Mixture: Start by sifting 1 teaspoon of culinary-grade matcha powder into a small bowl. This removes any clumps and ensures a smooth, vibrant ice cream texture. Next, take 1 tablespoon of heavy cream and whisk it together with the sifted matcha until it forms a smooth, lump-free paste. Setting this aside will make it easier to incorporate into the main mixture later.
- Combine Cream Base: In a wide mixing bowl, pour the remaining 2 cups of heavy cream. Add the 1 (14 oz) can of sweetened condensed milk to the bowl. Gently fold in the matcha paste you prepared in Step 1, followed by 1 tablespoon of vanilla extract and a pinch of salt. Use a whisk to blend all the ingredients together for about 1 minute, being careful not to overwhip. Stop whisking once the mixture thickens slightly but is still pourable.
- Freeze Ice Cubes: Pour the creamy matcha mixture into an ice cube tray. Cover the tray tightly with cling wrap to prevent freezer odors from affecting the flavor. Place the tray in the freezer for approximately 2 hours or until the mixture is firm enough to hold its shape. These frozen cubes will later be transformed into soft, smooth ice cream.
- Prepare Piping Setup: While the ice cubes are freezing, prepare your serving tools. Fit two large piping bags with star-shaped nozzles. To make filling easier, place the tip of each piping bag into a tall glass so it stands upright. Have your serving cups or waffle cones ready nearby. This setup ensures a seamless transition when piping the ice cream later.
- Blend Frozen Cubes: Once the ice cubes are firm, briefly run the tray under warm water or carefully loosen the cubes with a small knife. Transfer the frozen cubes to a high-powered food processor or heavy-duty blender. Blend the cubes for about 2 minutes, scraping down the sides as necessary, until the mixture is silky smooth and creamy.Avoid over-blending, as this could slightly warm the mixture.
- Fill Piping Bags: Immediately spoon the creamy matcha mixture into the prepared piping bags. Twist the top of each bag to seal it securely. Apply gentle, even pressure from the top of the bag to start swirling the ice cream into individual serving cups or cones.The star nozzle will create an elegant, soft-serve look that’s perfect for presentation.
- Optional Freezer Hold: If you prefer firmer ice cream shapes, place the filled piping bags in the freezer for 10–15 minutes before serving. This helps the soft-serve maintain its swirled design and ensures a smooth, firm texture.
- Alternative Serving Method: For a simpler approach, you can store the blended ice cream in a non-stick pan or casserole dish. Cover it tightly with cling wrap and freeze for an additional 30 minutes. When ready to serve, use an ice cream scoop to portion it into bowls or cones. This method works well if you want to make a large batch for later consumption.
- Add Toppings and Serve: Finish your Matcha Ice Cream with your favorite toppings, such as sweet red bean paste, chocolate chips, or toasted coconut flakes. Serve immediately for the perfect soft-serve texture, or store in the freezer if enjoying later.Enjoy this creamy, dreamy dessert that’s both visually stunning and incredibly flavorful.
Notes
- Use culinary-grade matcha powder for the best flavor and vibrant green color.
- A high-powered blender or food processor is essential to achieve a smooth, creamy texture.
- For a dairy-free option, substitute heavy cream with full-fat coconut cream.
- Avoid over-whisking the mixture; stop when it begins to thicken to prevent a dense texture.
- Piping the ice cream adds visual appeal, but you can store it in a pan and scoop it instead.
- Freezing time may vary depending on your freezer; ensure the cubes are firm before blending.
- Add toppings like red bean paste, toasted coconut, chocolate chips, or crushed nuts for extra flavor.
