Prep Time
3h 10 min
Yields
6 - 8 servings
Green tea shines in this simple no-churn matcha ice cream, which is delicious alone or topped with toasted coconut and chocolate chips.
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ingredients
1
can (14-oz) sweetened condensed milk (about 1 cup)
2
tsp matcha powder
1
tsp pure vanilla extract
1
pinch fine salt
1
cup cold heavy cream
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directions
Notes
Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled
Step 1
Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
Step 2
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about ½ cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.