Matcha is the most exciting super drink in the world. Deliciously herbal, pleasingly bitter and super nutritious, matcha is trendy, even if it’s been around for centuries! The secret is out — the green powder is a great addition to your diet, no matter your dietary needs or preferences.
What to do with matcha? Drink it, of course, or why not make a pint of homemade ice cream with it? Here’s how to make matcha ice cream with no ice cream maker, with only five ingredients and a few minutes plus freezing time.
Why make matcha ice cream? Because ice cream. Is there a better frozen treat out there? Now, flavor it with matcha, and you’ve got yourself the trendiest dessert of the warm season.
Matcha is a superfood and a tasty one at that. It’s also beautifully colorful — probably the prettiest green powder out there. This means the matcha ice cream has the looks as well!
And here’s another reason for making matcha ice cream at home. You can make it with organic ingredients, and that’s good for your family and the planet — that’s a win-win in our books. Here’s what you need to make matcha ice cream at home with no special equipment.
To make ice cream at home, you can use an ice cream machine and follow the recipes that come with it, but let’s face it. Most of us don’t have an ice cream maker. Well, we can make ice cream too.
To make ice cream quickly, you need condensed milk, the sweet kind (make it organic), whipped cream, a pinch of salt, and your flavoring of choice — in this case, matcha green tea. Keep in mind that matcha is a fine powder, different from regular green tea. You need the powdered tea and not the leaves for evenly colored ice cream. Matcha is a bit more expensive than regular tea, but it’s better quality.
In a mixing bowl, combine the condensed milk with the vanilla, matcha and salt. Set aside.
In a second bowl, whisk the whipping cream until stiff peaks form.
Fold the condensed milk mixture into the whipped cream.
Pour the mixture into a shallow baking tray and freeze overnight.
Serve as is garnished with mint leaves or transfer into a reused ice cream container.