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
That’s it!
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:
No-Churn London Fog/Earl Grey Ice Cream
Matcha Hojicha Coconut Ice Cream Bars
No-Churn Espresso Coffee Bean Ice Cream
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
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 240 ml heavy whipping cream cold
- 4 tsp matcha sifted
- 100 ml sweetened condensed milk
- 1.5 tsp pure vanilla extract alcohol-based
Instructions
- 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.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
yum!!! matcha everythingggg please. i tried making no churn matcha ice cream once for mochi ice cream, and the ice cream was great… but the mochi was a pita. i gave up and just ate the (delicious) ice cream and ignored the mochi lol.
Awww so sad to hear about the mochi! But then again, mochi doesn’t do well in cold situations… so that’s probably why. 🙁
Hooray! Glad you joined the matcha ice cream bandwagon. Yours looks soooo good!!!
Yes, all thanks to you! 😀 I’m a convert now! Gonna buy all the whipping cream I can find 😛 HAHAHA!
OMG! Look soo creamy and delicious!! 😍🍵
Thank you Ken! It’s so delicious and easy to make — a definite MUST TRY!
this was so good n so easy!! thank you 🙂
Glad you enjoyed! 🙂
Very easy and very delicious!! Don’t need store bought matcha ice cream anymore! If u a matcha fan gotta try this 🙂
Thank you so much! Glad you enjoyed it! And you’re right — no need to pay premium price for store-bought matcha ice cream! 😛
Tried this, it was so easy to make and tasted yummy! Super creamy and just the right level of sweetness. Served it with some chopped roasted pistachio nuts. Heavenly!
Amazing, glad you loved the recipe! 🙂
Very easy to make and enjoying the creamy delicious homemade matcha ice cream. Thank you.
Glad to hear it, thank you! 🙂
We tried this after I saw this recipe and it has the best flavor we will be making this again
I love matcha but I’ve never tried matcha ice cream before!! Your recipe looks absolutely delicious and so easy to make!
Thank you Anjali! It comes together very easily! 🙂
Looks amazing, and so simple to make! Will be making it very soon!
Thanks Biana 🙂
Okay wait… why have I never made matcha ice cream before??? This is so genius!!! Bookmarked for later, thank you so much for this recipe 🙂
You’re welcome, Cathleen! Hope you enjoy it 🙂
OMG I have to have to have to try this – I love matcha ice cream and did not think that I could make it at home!
Thank you Lima! 🙂
Absolutely delicious! Super easy to make, very few ingredients and perfect for tea lovers! Thank you for sharing the recipe 🙂
Thank you Vanessa! Happy to hear it 🙂
Delicious! How long does it typically take to get the whipping cream to stiff peaks ? I think I might have underdone it so after 6 hours it will still a bit soft (but still so good). Thanks !
Hi Kim, it doesn’t take too long for the whipping cream to get to stiff peaks. (For either hand whipped with a whisk or with a mixer). One thing to note is that cold heavy cream whips up more easily, so if you had trouble whipping it, try chilling the bowl in the fridge first. Hope that helps!