This matcha ice cream is rich, smooth, and has an amazing green tea flavor. It’s an easy-to-make, no churn ice cream that’s better than anything you’ll find at the store.
When warm weather rolls around, there’s nothing better than a bowl or cone of refreshing ice cream. Matcha ice cream is one of my favorite flavors, and this is a perfect recipe for it. The flavor of the tea is strong but not overpowering, and it’s so rich and creamy. And best of all? No churning is required!
The secret to this recipe is that it uses whipped cream. That makes the matcha ice cream delicious and creamy, but it also keeps it light. It’s probably the smoothest no churn ice cream I’ve ever had. You’ve got to try making it the next time you need a cold dessert on a sunny day.
Why You’ll Love This Matcha Green Tea Ice Cream
This is one of my go-to recipes during the summer. Here’s why I know you’ll love it as much as I do.
- So easy. This is as easy as ice cream gets. You only need 4 ingredients to make this recipe, and it only requires about 15 minutes of work. All you have to do is whip some cream, mix some ingredients, and let the freezer do the rest!
- No churn. A lot of people don’t make ice cream because they don’t have an ice cream machine. But this no churn recipe doesn’t require any special equipment. You can make it at home without having to buy a fancy ice cream maker.
- Adjustable. One of my favorite things about making homemade ice cream is that you can easily adjust the flavors to fit your taste. You can make this recipe more or less sweet, or you can make it have a stronger or milder matcha flavor.
- Better than store-bought. This is better than any matcha ice cream I’ve ever found in the store. It’s smoother, creamier, and has a much better green tea taste.
Here’s everything that you’ll need to make this creamy no churn ice cream. Make sure to scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients.
- Heavy whipping cream
- Vanilla extract – Be sure to use 100% pure extract.
- Sweetened condensed milk
- Matcha powder
How to Make Matcha Ice Cream
This creamy green tea ice cream is so easy to make. Here’s how to do it.
- Whip the cream. Add the whipping cream and vanilla extract to the bowl of a stand mixer (you can use a hand beater if you don’t have a stand mixer). Turn the speed to high and beat the mixture until stiff peaks form.
- Add the rest of the ingredients. Fold the condensed milk and matcha powder into the whipped cream until everything is mixed together.
- Put it in a pan. Pour the matcha ice cream mixture into a 9×15-inch loaf pan. Use a spatula or spoon to smooth the ice cream across the top.
- Chill. Cover the ice cream with plastic wrap and freeze for 3 hours.
- Beat. Remove the ice cream from the freezer, and put it back in the stand mixer bowl. Beat on medium-high for a minute.
- Finish chilling. Put the ice cream back in the loaf pan and smooth it out again. Cover it in plastic wrap, and freeze for 5 more hours.
Tips and Variations
Here are some tricks, tips, and variations for you to try when you make this easy no churn matcha ice cream.
- Fold carefully. One of the things that makes this green tea ice cream so amazing is the creamy texture. In order to make this recipe have that texture, be sure to fold in the matcha powder and condensed milk carefully. If you mix it in too heavily, you’ll deflate the whipping cream, and the ice cream will become dense and not very smooth. Be very careful while folding in the ingredients with a rubber spatula.
- Place the plastic tightly. When you chill this dessert, make sure that you put the plastic wrap snugly against the ice cream. You don’t just want to cover the loaf pan, you also want the plastic wrap to be touching the ice cream. This is also true when you store the ice cream after you've made it. Make sure that the plastic is touching the ice cream, or else it will become icy.
- Make it vegan. If you’re a vegan, don’t worry! You can still make this recipe easily. All you have to do is replace the condensed milk with your favorite dairy-free sweetened condensed milk and replace the whipping cream with full-fat coconut milk. Chill the coconut milk ahead of time, so that the fat separates from the liquid, then discard the liquid. You just need the coconut milk solids for this recipe.
My favorite way to eat matcha ice cream is to serve it in an ice cream cone or use it to make a delicious sundae. But I also love to serve this no churn ice cream with some fresh cookies. Here are a few that I think go really well with matcha ice cream.
- Orange Cardamom Sugar Cookies
- Gluten-Free Raspberry Thumbprint Cookies
- Healthy Chewy Ginger Molasses Cookies
- Gluten-Free Pizzelle Cookies
- Macadamia Nut Cookies
How to Store Leftover Matcha Ice Cream
Leftover condensed milk ice cream will last in the freezer for at least 2 weeks. To store it, place it in an airtight container, then press plastic wrap against the top of the ice cream. Put the lid on the container, and place it in the freezer.
More Easy No Churn Ice Cream Recipes
Want to make more ice cream this summer? Here are some of my favorite no-churn ice cream recipes. They’re all quick, easy, and delicious.
- 4-Ingredient Mint Chip Banana Ice Cream
- Peanut Butter Banana Chocolate Soft Serve
- Vegan Cherry Ice Cream
- Banana Ice Cream 4 Ways
Matcha Ice Cream
- Add the whipping cream and vanilla extract to the bowl of a stand mixer, and beat on high speed until stiff peaks form.
- Carefully fold in the sweetened condensed milk and matcha powder until they're well incorporated.
- Pour the ice cream base into a 9×15-inch loaf pan, and smooth it out. Cover it with a layer of plastic wrap pressed against the ice cream, and freeze for 3 hours.
- Remove the ice cream from the freezer, and put it back into the bowl of the stand mixer. Beat on medium-high speed for 1 minute.
- Put the ice cream back in the loaf pan, smooth it out, and cover it again with plastic wrap pressed into the ice cream. Freeze for 5 more hours, then serve.
- This ice cream will last in the freezer for 2 weeks. For best results, transfer the ice cream to an airtight container, and place a tight layer of plastic wrap against the top of the ice cream. Then put the lid on the container, and place it in the freezer.
- To make this recipe vegan, replace the condensed milk with dairy-free sweetened condensed milk, and replace the whipping cream with coconut milk solids. To get coconut milk solids, chill coconut milk in the fridge, then discard the liquid.