Matcha Ice Cream

5 from 52 votes

Soft-serve matcha ice cream is delicious, creamy, and a perfect dessert recipe for those seeking a no-churn ice cream option.

Prep Time10

Cook Time0

Freezing time5

Total Time5 10

Course: Dessert

Cuisine: American, international, Japanese

Servings:

Calories: 209kcal

Sieve the matcha powder and set it aside.
Whisk together one tablespoon of heavy cream with the matcha powder until it’s fully incorporated. Set aside.
1 teaspoon culinary grade matcha powder, 2 cups cups heavy cream
Combine the remaining cream, condensed milk, matcha powder mix, vanilla extract, and a pinch of salt into a wide bowl. Whisk for about a minute by hand, making sure not to overmix. As soon as the liquid is about to get thick, stop whisking.
1 (14 .oz) can sweetened condensed milk, 1 tablespoon vanilla extract, Pinch of salt
Pour the content into ice cube trays, and cover with cling wrap. Freeze for about 2 hours or until the cream mixture is firm to the touch.
While the ice cream is freezing, get 2 large piping bags ready fitted with a star nozzle. Insert the tip of the bags into a tall glass, so it’s easy to handle when it’s time to pipe the ice cream. Also, have the serving cups ready.
Now, release the cubes by giving the tray a QUICK run under running water or break cubes with a paring knife. Place the cubes in the stand of a food processor and blend until it’s silky smooth, about 2 minutes or so. You can equally use a heavy-duty blender if you don’t have a food processor.
Quickly spoon the ice cream into the piping bags. Twist the end of the bag to seal it, slowly add pressure from the top of the bag as you swirl the ice cream into individual serving cups or waffle cones. Top with your favorite ice cream toppings

Use a high-powered food processor to blend the cubes.
For best-tasting results, use culinary-grade matcha powder.
Place the piping bags in the freezer for 10-15 minutes once piped to hold its shape.
Instead of piping, store the ice cream in a casserole dish or non-stick pan and cover it with cling film. Freeze for about 30 minutes before serving. Use an ice cream scoop to serve once ready.