I don’t have an ice cream maker, so when I found out about no churn ice cream, I was incredibly excited although a bit wary. I decided to give it a shot and was pleasantly surprised by the creamy texture that mimicked regular ice cream. I love matcha so I made a matcha version, but you’re welcome to make a basic vanilla ice cream with just putting in vanilla bean extract.
The options are endless with this base. Go wild with whatever additions you want to add, whether it be swirls of caramel or fudge or cookie butter, pieces of peanut butter cups, spices, nuts. Seriously, use your imagination and tailor it to your tastes!
- 2 cups cold heavy cream
- 1 (14 oz) can sweetened condensed milk (full fat version)
- 1 Tbsp vanilla bean extract, optional
- 3-4 Tbsp premium quality matcha green tea powder, optional
- Add heavy cream to stand mixer and whip on high speed until stiff peaks form.
- In a large mixing bowl, add condensed milk and matcha powder. Whether you add 3 or 4 tbsp depends on how much you enjoy the matcha flavor. 4 tbsp will definitely be more intense and more of the bitter tea will come out, but I really enjoy the flavor of matcha so I prefer 4. Using a whisk, mix the condensed milk with matcha until smooth and no matcha powder lumps remain.
- Using a spatula, gently fold in whipped cream until uniform.
- Pour ice cream into a 9 x 5 loaf pan. Use a spatula to smooth and even out the surface. Freeze overnight.
Adapted from Kirbie’s Cravings.