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+ servings

No-Churn Matcha Ice Cream

An easy recipe for No-Churn Matcha Ice Cream, with no fancy equipment needed. Rich and creamy, with robust matcha flavour.
Course Dessert
Cuisine American, Japanese
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes
Servings 8
Calories 152kcal
Author Michelle


  • 240 ml heavy whipping cream cold
  • 4 teaspoon 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.


Yield: appx 1 ½ pints


Calories: 152kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 27mg | Potassium: 70mg | Sugar: 7g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg