About the Recipe
Skip the machine—this easy recipe uses just 5 ingredients to create velvety, restaurant-quality matcha ice cream. The sweetened condensed milk and double cream base guarantees perfect texture every time, while premium matcha powder delivers that authentic earthy-sweet flavor.
Why it works:
✅ No special equipment needed
✅ Adjustable matcha intensity
✅ Only 15 mins active prep
Perfect for desserts, affogatos, or enjoying straight from the freezer! 🍵
Ingredients
2 cups (480ml) double cream (very cold)
1 can (14oz/396g) sweetened condensed milk
3 tbsp (15g) high-quality matcha powder
2 tbsp whole milk (or cream)
1 tsp vanilla extract
Pinch of salt
Preparation
Make Matcha Paste
Whisk matcha powder with 2 tbsp milk until completely smooth (no lumps).
Whip the Cream
In a chilled bowl, whip double cream to stiff peaks (stop before butter forms).
Combine Bases
Gently fold sweetened condensed milk into whipped double cream.
Add matcha paste, vanilla, and salt. Fold until fully incorporated (no streaks).
Freeze Properly
Pour into a loaf pan or airtight container.
Press plastic wrap directly on surface.
Freeze 6+ hours (best overnight).
Serve
Let sit at room temp 5-10 minutes before scooping.
Key Techniques for Success:
✔ Cold everything (bowl/cream) for best whip
✔ Sift matcha to prevent graininess
✔ Fold gently to maintain airy texture
✔ Add 1 tbsp vodka or golden syrup (optional) to lowers freezing point for easier scooping.
Upgrade Options:
Swirl in white chocolate chips or red bean paste
Top with toasted sesame seeds
Layer with crumbled matcha shortbread
Enjoy silky, scoopable matcha ice cream without special equipment! 🍵❄️
Best Choice for No-Churn Matcha Ice Cream
✔ Use double cream – It will work well, but:
Whip it just to soft peaks (not stiff) before folding in condensed milk, as it thickens more when frozen.
If concerned about over-whipping, mix in 1–2 tbsp of whole milk to loosen it slightly.
❌ Avoid whipping cream alone—it won’t be rich enough.