This Green Tea Ice Cream (No Machine) recipe is a creamy, dreamy treat that combines the delicate bitterness of matcha with a velvety smooth texture. Perfect for warm afternoons or a refreshing dessert, it’s a fuss-free delight that takes just 40 minutes from start to finish. The subtle earthy notes of green tea meld beautifully with the rich sweetness of the cream, creating a harmonious balance that’s both elegant and indulgent. Plus, no ice cream machine means you can whip it up anytime without any special equipment, making it a go-to for impromptu cravings or entertaining friends.
The process is surprisingly simple, with a prep time of only 20 minutes, letting you focus on the joy of savoring every spoonful. Freeze it for a lusciously dense consistency that melts smoothly on your tongue, offering a cooling escape with every bite. Its vibrant green hue is as eye-catching as its flavor is unforgettable, making it a dessert that’s as delightful to serve as it is to eat. Whether you’re a matcha enthusiast or new to its charms, this ice cream is a must-try for anyone who loves a unique twist on classic desserts.
Ingredients for Green Tea Ice Cream (No Machine)
- 14 oz (1 Can/ 400ml) sweetened condensed milk (fat-free or regular, cold)
- 2 cups (16oz/450 ml) whipping cream, cold
- 1 teaspoon vanilla extract (optional, for added flavor)
- 3 tablespoons Matcha green tea powder (high-quality for best results)
Step-by-Step Instructions
- Chill the ingredients: Place the sweetened condensed milk in the fridge to keep it cold. Ensure the whipping cream is also cold before starting.
- Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold whipping cream on medium speed until stiff peaks form.
- Add condensed milk: Reduce the mixer speed slightly and slowly pour the chilled sweetened condensed milk into the whipped cream. If using, stir in the vanilla extract at this stage.
- Whip to combine: Increase the mixer speed again and whip until the mixture becomes thick and reaches stiff peaks.
- Incorporate Matcha: Add the Matcha green tea powder to the mixture. Mix on medium speed until the ice cream base is evenly colored a mint green.
- Freeze: Transfer the mixture to a large resealable container. Freeze for at least 6 hours or overnight until firm.
- Serve: Scoop and enjoy your homemade Green Tea Ice Cream!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Green Tea Ice Cream with a sprinkle of crushed pistachios or a drizzle of honey for a touch of sweetness. For a fun twist, serve it alongside mochi or red bean paste to create a traditional Japanese dessert experience. A dollop of whipped cream or a few fresh berries can also add a refreshing contrast.
Storing Your Ice Cream for Maximum Freshness
Keep your ice cream in an airtight container in the freezer to prevent ice crystals from forming. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. For best texture, enjoy within 1-2 weeks of making it.
No Machine? No Problem! Equipment Tips
This recipe is perfect for those without an ice cream maker. A stand mixer or hand mixer works great for whipping the cream to stiff peaks. If you don’t have either, a whisk and some elbow grease will do the trick—just make sure your cream is ice cold for the best results.
Customize Your Flavor: Recipe Variations
Experiment with different flavors by swapping the matcha powder for cocoa powder for a chocolate version or adding a teaspoon of mint extract for a refreshing twist. You can also fold in chopped dark chocolate or toasted coconut flakes for added texture and flavor.
Quick Tips for Time-Saving Success
To speed up the freezing process, spread the ice cream mixture in a shallow container before placing it in the freezer. This helps it freeze faster and more evenly. If you’re short on time, you can enjoy it as a soft-serve consistency after just 2-3 hours in the freezer.
Green Tea Ice Cream (No Machine)
Ingredients
- 14 oz sweetened condensed milk (fat-free or regular) cold
- 2 cups whipping cream cold
- 1 teaspoon vanilla extract
- 3 tablespoons Matcha green tea powder
Instructions
- Place sweetened condensed milk in the fridge to keep cold.
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now that you have your ice cream base add in your Matcha green tea powder and mix on medium speed until the mixture is a neven mint green color.
- Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.
