15-Minute No-Churn Matcha Ice Cream
Creamy, vibrant matcha ice cream made without an ice cream maker by whipping heavy cream to stiff peaks and folding in sweetened condensed milk. The earthy matcha flavor is balanced with vanilla and a hint of powdered sugar, creating a smooth, rich dessert that requires just one overnight freeze. Perfect for matcha lovers seeking an easy, impressive homemade treat that delivers cafe-quality results with minimal effort.
Ingredients
- 2 ½ cups heavy cream
- 1 ½ teaspoons matchaceremonial matcha1.5:1.5use less due to intensity
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- 1 teaspoon vanilla powdervanilla extract0.5 tsp per 1 tsp powderflavor adjustment
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- 1 can condensed milk
- 3 tablespoons powdered sugar
Instructions
- 1
Pour heavy cream into a large mixing bowl.
- 2
Add matcha, vanilla powder, and powdered sugar.
- 3
Whisk with an electric mixer until stiff peaks form.
- 4
Gently fold in condensed milk with a wooden or silicone spoon until color is uniform.
- 5
Transfer to an airtight container.
- 6
Freeze for at least 12 hours.
- 7
Scoop and serve in cones or bowls.
Tips
Do not overwhip the cream after adding condensed milk; fold gently to maintain airiness and prevent deflating the mixture.
Use culinary-grade matcha for best flavor; ceremonial grade can be bitter when sweetened heavily.
Good to Know
Covered airtight container in freezer for up to 2 weeks. Condensed milk acts as preservative.
Prepare fully and freeze; no day-of assembly needed. Ideal for make-ahead entertaining.
Serve directly from freezer in cones, bowls, or on plates. Let sit 1-2 minutes if very hard before scooping.
Common Mistakes
Do not skip the whipping step to stiff peaks; this incorporates air crucial for creamy texture.
Do not overmix after condensed milk addition to avoid losing air and creating dense ice cream.
Do not freeze in non-airtight containers to prevent ice crystals and freezer burn.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this without an electric whisk?
Yes, but it requires 8-12 minutes of vigorous manual whisking with a balloon whisk. Electric is faster and more reliable for achieving stiff peaks needed for proper texture.
What if my mixture doesn't reach stiff peaks?
Ensure cream is cold and bowl/whisk are chilled. Warm cream won't whip properly. Continue whisking; stiff peaks form when peaks stand upright when whisk is lifted.
How long can I keep this ice cream frozen?
Up to 2 weeks in an airtight container. Beyond that, ice crystals form and texture degrades. Condensed milk preserves better than dairy alone, extending freshness.