Make this easy 3-Ingredient green tea ice cream recipe! No machine, no churning. Homemade ice cream can’t be easier. For Japanese matcha ice cream and eggless recipe fans.

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3-Ingredient No-Machine Green Tea Ice Cream Recipe, Japanese Matcha Ice Cream

Ingredients

1 cup heavy cream, cold
¼ cup (4 tablespoons) sweetened condensed milk, cold (76g)*
4 1/2 teaspoons green tea powder, matcha

Variation: 1 teaspoon pure vanilla extract

* Commercial green tea ice cream (e.g. Haagen Dazs) is not really sweet but if you like sweet ice cream, increase the amount of sweetened condensed milk by one or two tablespoons more.

Directions

First, mix 4 ½ teaspoons of green tea powder in 3 tablespoons of hot water and let cool.

Then whip 1 cup of cold heavy cream until stiff. Heavy cream contains more than 36% of milk fat and should be whipped to stiff without sugar.

Now mix green tea mixture with ½ cup of cold sweetened condensed milk.

And add in green tea and (sweetened) condensed milk mixture into heavy cream and fold carefully until combined. Now transfer to a container, plastic or baking pan. And cover with plastic wrap. Then freeze for at least 6 hours or overnight.

Voila,

Homemade 3-ingredient no-machine green tea ice cream. Just like all the other no-churn ice cream, it’s a little fatty. Yet this is seriously easy and good.

Bon appetit.

The ice cream is green enough but the bitterness of green tea is not overwhelming. And after-taste is okay because it’s only just sweet. You can add this ice cream in my iced green tea latte.

I have more recipes for Summer: rainbow popsicles, watermelon popsicles, and cookies & cream popsicles. Thank you for watching. Bye for now.

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