Summer dessert tastes best when it’s simple, cool and doesn’t require specialized equipment. This recipe for homemade matcha ice cream is exactly that option. Minimum ingredients, zero kneading and maximum enjoyment.
The green colour comes from Japanese matcha, which is combined with sweet condensed milk and cream to create a creamy, delicately vegetal dessert with a smooth texture.
You can prepare the ice cream in minutes, and the freezer will do the rest for you. It’s great for hot days or as a light alternative to an after-dinner cake.
In this recipe, we do not use an ice cream machine, and thanks to the right combination of ingredients, the mass does not form ice crystals and retains its fluffiness.
Cold, creamy, perfectly matchy.
Ingredients:
- 400 ml 30% cream (chilled)
- 300 g sweetened condensed milk
- 8 g Moya Matcha Traditional
Preparation
- In a small bowl, combine matcha powder with sweetened condensed milk.
Mix thoroughly until the matcha is completely dissolved and you have a smooth, green paste. Make sure there are no matcha lumps. - In a large bowl, beat the chilled cream to stiffness with a mixer.
- Add the prepared matcha paste with condensed milk to the whipped cream.
Gently but thoroughly mix the whole thing with a spatula or mixer on low speed, just until the ingredients are combined. Do not mix for too long, so as not to lose the fluffiness of the cream. - Pour the ice cream mixture into a tightly sealed container and place the container in the freezer for at least 5 hours, or preferably overnight, so that the ice cream freezes well.
- Serve with your favourite toppings.
Itadakimasu! Enjoy!
