Add green tea powder to your next batch of no-churn ice cream to make this simple and easy matcha ice cream. With just 4 ingredients and 5 minutes to prep, this will soon become your absolute favorite dessert.
Have you tasted matcha ice cream in Japan? Well, unlike the ice creams we are used to, the traditional matcha green tea ice cream has a light, bitter aftertaste. I tried it for the first time in Tokyo, Japan, and honestly, I totally frowned that this was ice cream. Yet, there is something about that light, bitter aftertaste that keeps you coming for more. After that, almost every trip to Japan, I craved it.
Why make this ice cream?
- It’s a very simple recipe. It needs just four ingredients that you probably already have on hand. The rest are optional.
- Also, it takes just five minutes to whip and about 4 hours to freeze.
- And it makes a smooth, creamy ice cream with no ice crystals, and no one will believe it wasn’t made with an ice cream maker.
- And unlike traditional ice cream, this one has no eggs, which means it’s eggless – one dessert for everyone.
Ingredients and substitutes
- Whipping cream – The higher the fat, the creamier your ice cream. I use whipping cream with 38% fat.
- Condensed milk – Condensed milk is sweetened, so we do not add any additional sugar. You can also make homemade condensed milk using the traditional method or my 5-minute method.
- Vanilla – Condensed milk usually has vanilla, so you can omit it. But I like to add some more vanilla extract.
- Matcha powder – As I said, matcha has a light, bitter aftertaste. I personally use only 2 tbsp, and yet you can go up to 4 tbsp for this recipe.
- Pistachio nuts – I think pistachios are a great combination with green tea. And yet, you may choose other nuts, such as almonds, if you prefer.
Step-by-step: Matcha ice cream
- Place the matcha or green tea powder in a small bowl. Add the hot water and mix to a smooth paste.
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until it forms almost stiff peaks.
Pro tip – The more you whip the cream, the fluffier the ice cream. But do not overwhip, or you will churn the whipping cream into butter. - Next, add the condensed milk and vanilla extract. Mix for a minute more to combine.
- Then, add matcha paste and combine well. Finally, sprinkle the chopped pistachio nuts. Fold gently, leaving some above the ice cream.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
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Frequently asked questions
I think no-churn is not a very common term in all parts of the world. No-churn simply means that you don’t need an ice cream maker. It refers to the paddle in an ice cream maker that turns (churns) the ice cream mixture from a liquid state to a creamy ice cream consistency.
No, because it won’t be sweet! The difference between evaporated and condensed milk is that condensed milk is sweet with a caramel-like flavor, while evaporated milk is just thick milk with 60% of the liquid evaporated.
The green tea you drink is usually a bag filled with tea leaves that you infuse in hot water. However, matcha is powdered green tea leaves. So, when you have matcha tea, you actually consume the tea leaves in powder form. I’m told that is why it has a bitter taste.
Apart from that, matcha is considered a high-quality tea with lots of health benefits. If you like reading, you must check out some interesting information about matcha that you can find on the Internet. For now, I’ll just give the ingredients and recipe for this amazing matcha green tea ice cream.
Pistachio Matcha Ice Cream
Add green tea powder to your next batch of no-churn ice cream to make this simple and easy matcha ice cream. With just four ingredients and 5 minutes to prep, this will soon become your absolute favorite dessert.
Ingredients
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 3 tbsp (45 g) Matcha powder
- 1 tsp Vanilla extract optional
- 1 cup (125 g) Pistachios toasted, chopped – optional
- 4 tbsp (60 ml) Hot water
Method
- Place the matcha or green tea powder in a small bowl. Add the hot water and mix to a smooth paste.
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until it forms almost stiff peaks.
- Next, add the condensed milk and vanilla bean paste. Mix a minute more to combine.
- Then, add matcha paste and combine well. Finally, sprinkle the chopped pistachio nuts. Fold gently, leaving some above the ice cream.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
Notes
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- Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the ice cream softer and creamier in texture.
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- If you use less fat, the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between.
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- You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids.
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- Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
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- I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
Equipment you will need
Nutrition
Tried this recipe?
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
what is matcha powder?
Japanese green tea powder
I love the soothing green of the matcha icecream and I love love love your icecream cups. So beautiful. You have me ready to go with this recipe coz it is a no churn icecream.
This ice cream recipe really was so easy to make! I couldn’t believe how creamy it turned out to be despite the fact that it was a no-churn recipe. Will definitely be making this again soon!
Happy you enjoyed this ice cream, Anjali. Thank you for the lovely feedback.
This recipe is so simple to make and has the perfect matcha flavour. Thanks for this taste of Japan at home!
Happy you enjoyed this ice cream, Elizabeth. Thank you for the lovely feedback.
Oh yum!! This ice cream sounds so delicious and I love the pastel colour. Can’t wait to try it out!