For one of our wedding anniversaries (don’t ask me which one, because I can’t remember now LOL!), my husband bought me a KitchenAid ice cream maker attachment.
As with most newly purchased gadgets, it got a lot of love at first.
I eagerly made the classics:
Vanilla, chocolate ice cream… and then I started going crazy with the flavours.
And then the attachment kinda of kaputzed out on me.
The ice cream attachment just doesn’t grip and slides off especially when the mixture gets thicker while it’s being churned in the mixer.
So as much as I liked the ice cream attachment, it’s stuck on a shelf now because I can’t bare hearing the horrible clonking noise when it slips off. (Does anyone else have this problem? Or maybe I just got a defective one…)
That being said, it’s been years since I made homemade ice cream.
And you all know how much I love making everything from scratch.
Until I discovered no-churn ice cream.
WHAT IS NO-CHURN ICE CREAM?
Simply put, no mechanical churning is involved.
That means, there is no need to incorporate air into the ice cream base, since the heavy cream is already creamy!
The great part about no-churn ice cream is that you don’t need any fancy equipment to make it. As long as you have a whisk and bowl, you’re ready to go.
ONLY 4 INGREDIENTS
This Matcha Ice Cream which is very simple to whip up. (No pun intended). 😉
It consists of only 4 ingredients! Yes, that’s right. FOUR.
- heavy whipping cream: choose a cream with at least 36% MF (milkfat) for the most creamiest texture
- condensed milk: provides sweetness and acts as the “custard” base in traditional ice cream
- matcha powder: use a high-grade culinary matcha powder for the best flavour and colour
- pure alcohol-based vanilla extract: adds depth of flavour to the ice cream base and helps to prevent ice crystal from forming
No eggs, no custard, no cooking involved.
This no-churn matcha ice cream is smooth, creamy, and surprisingly not too sweet. The earthy matcha flavour is robust and cuts through the richness of the cream.
HOW TO MAKE THE MATCHA ICE CREAM
Chill the bowl in the fridge for 20 minutes.
Tip: a chilled bowl helps to whip up heavy cream with ease.
In another bowl, combine together the condensed milk and vanilla extract.
Pour the heavy whipping cream into the chilled bowl and sift the matcha over top.
Gradually whip the cream until almost stiff peaks.
Remove about ⅓rd of the whipped cream and fold it into the condensed milk mixture to lighten.
Add the lightened condensed milk into the whipped cream mixture and fold until the mixture becomes homogeneous.
Transfer to a freezer-safe container and freeze for at least 6 hours.
HOW LONG WILL THE ICE CREAM LAST?
The no-churn ice cream can last for up to 3 months in the freezer, if isn’t already eaten!
WHY IS THERE SO MUCH VANILLA EXTRACT?
I use pure vanilla extract (alcohol-based) to help prevent ice crystals from forming in the base, which results in an even creamier texture.
EXPERIMENT WITH DIFFERENT FLAVOURS
Change up the flavour of the ice cream and experiment!
With summer around the corner, you can bet that I’ll be making more of this no-churn ice cream since my kids are ice cream monsters.
I can’t wait to try out more flavour combinations, such as Hojicha.
Tell me, have you ever made a no-churn ice cream before? What flavour would you make?
OTHER ICE CREAM RECIPES YOU MAY LIKE
If you enjoyed this recipe, you may also like:
Let me know in the comments below and if you try this, I’d love to see it! Tag me on Instagram @siftandsimmer 🙂 Here’s to matcha more ice cream! (Pun intended ;-))
No-Churn Matcha Ice Cream
- 240 ml heavy whipping cream cold
- 4 tsp matcha sifted
- 100 ml sweetened condensed milk
- 1.5 tsp pure vanilla extract alcohol-based
- Chill a stand mixing bowl in the fridge for 20 minutes.
- In a medium bowl, combine together the condensed milk and vanilla extract.
- Pour the cold heavy whipping cream into a bowl of a stand mixer fitted with the whisk attachment. Sift in the matcha powder. Start whipping on slow speed and gradually increase the speed until soft peaks.
- Continue to whisk until almost stiff peaks.
- Remove about ⅓rd of the whipped cream and add it to the condensed milk. Use a spatula to fold in the whipped cream to lighten up the mixture.
- Add the lightened condensed milk back into the remaining of whipped cream and use a whisk to fold the mixture together until homogeneous.
- Transfer the mixture into clean pint-sized jars. Gently tap to release any bubbles.
- Place into the freezer for at least 2 hours for soft-serve consistency, and 6 hours for hard ice cream.
- Scoop and serve in a bowl or in a cone.