How to make matcha ice cream without an ice cream machine

This easy matcha ice cream is creamy, earthy, sweet, and made without an ice cream machine. It is one of those simple freezer desserts that feels a little fancy, but it is actually so easy to make at home.

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Check out my Easy Matcha Ice Cream recipe video below to see how simple this creamy little treat is to make. If you like it, please give the video a like and subscribe to my YouTube channel for more easy ice cream recipes and frozen desserts.

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Why You’ll Love This Matcha Ice Cream

This matcha ice cream is perfect when you want homemade ice cream, but you don’t have an ice cream maker. You only need three ingredients, a mixer, and a little freezer time.

I also love that the matcha flavor is not hidden. It has that soft green tea taste, a little earthy, a little sweet, and really nice with the creamy base. In my opinion, this is such a good dessert for matcha lovers because it tastes special without being complicated.

Texture + Flavor

The texture is creamy and scoopable, especially if you let it sit for a few minutes after taking it out of the freezer. It is not exactly the same as churned ice cream from a machine, but for a simple no-machine recipe, it is really creamy and yummy.

The flavor is sweet from the condensed milk, rich from the cream, and earthy from the matcha powder. If you like matcha green tea ice cream, this homemade version is such a fun one to try.

Matcha Ice Cream Ingredients

For this matcha green tea ice cream recipe, you only need three simple ingredients.

• 200 ml whipping cream
• 200 ml sweetened condensed milk
• 2 tablespoons matcha powder (12 g)

Note: For the best texture, use whipping cream with 35 percent fat or more if you can. Lighter cream may not give the same creamy result after freezing.

Equipment

• Mixing bowl
• Mixer
• Spatula
• Freezer-safe container with a lid
• Measuring cups and spoons

How To Make Matcha Ice Cream

Step 1: Whip The Cream

To make this super easy, creamy, and delicious matcha ice cream, start by whipping 200 ml of cold whipping cream, about ¾ cup plus 1 tablespoon, until soft peaks form. You can use heavy cream, heavy whipping cream, double cream, or thickened cream, depending on what it is called where you live.

I like to use whipping cream with 35 percent fat or more, because it gives the ice cream the best creamy taste and texture once it freezes.

You do not need to whip it until it is stiff. Just stop when the whipped cream looks thick, soft, and smooth. When you lift the whisk, the peak should bend over gently instead of standing straight up.

Top Tip: Stop at soft peaks. If you whip the cream too far, it can start to look grainy, and the final ice cream may not feel as smooth.

Step 2: Add The Condensed Milk

Next, add 200 ml of sweetened condensed milk, about ¾ cup plus 1 tablespoon, to the whipped cream. This is what makes the ice cream sweet and helps it freeze with a smoother texture, even without an ice cream maker.

Gently mix it in until the condensed milk blends into the whipped cream and the mixture looks even. Try not to overmix here, because you still want to keep some of the air in the whipped cream.

Step 3: Mix In The Matcha

Next, add 2 tablespoons of matcha powder to the cream mixture. Sprinkle it over the top instead of dropping it all in one spot, so it is easier to mix in, and you do not end up with dry green lumps.

Gently mix until the matcha is fully blended in and the mixture turns an even green color. Scrape around the sides and bottom as you mix, because matcha can hide there and leave streaks if it is not mixed in properly.

Top Tip: If your matcha powder is very clumpy, sift it before adding it. It takes a few extra seconds, but it makes the mixture much smoother.

Step 4: Freeze The Ice Cream

Freeze the ice cream in a freezer-safe container for at least 6 hours, or overnight, until it is firm enough to scoop. Spread the matcha mixture out evenly, then cover the container well before freezing. This helps stop ice crystals from forming on top while the ice cream sets.

And that is it. So simple, right?!

Related Recipe: If you liked this simple matcha ice cream, then check out this yummy mango ice cream recipe here also.

Storage

Store the matcha ice cream covered in the freezer. It is best within about 1 to 2 weeks, while the texture is still fresh and creamy.

If it feels too firm straight from the freezer, leave it on the kitchen counter for a few minutes before scooping. Just a little time at room temperature makes it much easier to serve.

Serving Ideas

This green tea ice cream is lovely on its own, but it is also really good with simple toppings. A little shaved chocolate, crushed cookies, toasted coconut, or fresh strawberries would all work well.

I also love serving it in small scoops because the matcha flavor feels a little special. It is sooo cute in a bowl or cone, especially with that soft green color. How can you not?!

More Ice Cream Recipes To Try

If you liked this simple matcha ice cream, then check out more easy ice cream recipes and frozen dessert recipes below.

• Greek Yogurt Ice Cream – This creamy Greek yogurt ice cream is easy to make, packed with protein, and has a smooth, refreshing flavor that’s perfect for a lighter dessert.
• Whisk & Freeze Chocolate Ice Cream Recipe – A rich homemade chocolate ice cream that comes together with minimal effort: just whisk the ingredients, freeze, and enjoy.
• Coconut Ice Cream Recipe – This creamy coconut ice cream is full of tropical flavor and made with simple ingredients for an easy homemade frozen treat.

And if you make this easy matcha ice cream, leave a comment or question in the comment section below, or in the YouTube video comments. I try to respond to all the comments and questions.