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.
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 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 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 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.
Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture.
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.
Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften.
I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you