Easy No-Churn Matcha Ice Cream
No ice cream maker? No problem. This no-churn matcha ice cream comes together with just a handful of ingredients and a little patience while it freezes overnight. It's easily made dairy-free, and the white chocolate chips add a nice little contrast to the earthy matcha flavor.
Ingredients
- 240ml cold heavy whipping cream (or cold non-dairy whipping cream, such as Califia Farms "Heavy Whip")
- 4 tsp matcha powder, sifted
- 100ml sweetened condensed milk (or sweetened condensed oat milk)
- 2 tsp vanilla extract
- Pinch of salt
- ½ cup white chocolate chips
Instructions
- Chill your mixing bowl in the freezer or refrigerator for 20 minutes.
- In a separate bowl, combine the condensed milk, vanilla, and salt. Set aside.
- Pour the cold heavy whipping cream into the chilled bowl and sift the matcha on top.
- Whip the cream until almost stiff peaks form.
- Remove about ⅓ of the whipped cream and fold it into the condensed milk mixture to lighten it. Stir in the white chocolate chips.
- Gently fold the condensed milk mixture back into the remaining whipped cream until just combined.
- Transfer to a shallow glass or metal pan and freeze overnight, or for at least 6 hours.