No-Churn Green Tea Ice Cream
If you’re an ice cream fan, you’re going to either love me or hate me. You’re going to love me because I’ve got the EASIEST time-is-of-the-essence ice cream recipe. On the other hand, you’re also going to hate me because I’ve got the easiest time-is-of-the-essence ice cream recipe and you’re going to want to make it all the time.
With literally three ingredients and barely any hands-on time, this ice cream is silky, sweet and smooth on the tongue. It melts quickly, encouraging you to eat a little faster. The gentle green colour gives it a more natural look as well. I love making a no-churn ice cream, particularly if I have guests coming over and I want to impress. This green tea ice cream will be served to some dear friends of mine, alongside individual chocolate pudding portions and delicate lady fingers.
I got the idea from a Nigella Lawson cookbook, and it reminded me of my vanilla coconut no churn ice cream! I had forgotten how decadent it was, and decided to try it again but with a new flavour. Green tea is naturally bitter, which makes it the perfect companion to a sweet and creamy mixture, neither flavour overpowering the other. It’s richness means that you might even find a small portion is enough to satisfy any sweet cravings.
I made this ice cream by using powdered green tea- I don’t recommend using loose leaf, because it won’t be as delicate and the leaf pieces will interfere with the smooth and silky texture of the ice cream. If you’re in a bind, grind up your tea in a spice grinder and you’re good to go!
- 1 and 1/2 cups whipping cream
- 1 14oz can of sweetened condensed milk
- 3 heaping teaspoons of powdered green tea (or matcha)
- Whip the cream until stiff peaks form. Fold in the sweetened condensed milk and the green tea, just until combined.
- Pour into a parchment-lined container and freeze for at least 3 hours.
- Allow the ice cream to soften on the counter for about 10 minutes for easy scooping.