Name: Matcha Green Tea Ice Cream (No-Churn)
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups Heavy whipping cream, cold; 14 oz Sweetened condensed milk, cold; 2 tbsp Matcha powder (ceremonial grade recommended); 2 tbsp Hot water; 1 tsp Vanilla extract (optional)

DessertQuick & EasyVegetarian

Ingredients (5)

Ingredient	Qty	Cal	P	C	F
Heavy whipping cream, cold	2 cups	270	2g	2g	29g
Sweetened condensed milk, cold	14 oz	212	5g	36g	6g
Matcha powder (ceremonial grade recommended)	2 tbsp	15	3g	0g	0g
Hot water	2 tbsp	0	0g	0g	0g
Vanilla extract (optional)	1 tsp	2	0g	0g	0g

Ingredients (5)

Ingredient	Qty	Cal	P	C	F
Heavy whipping cream, cold	2 cups	270	2g	2g	29g
Sweetened condensed milk, cold	14 oz	212	5g	36g	6g
Matcha powder (ceremonial grade recommended)	2 tbsp	15	3g	0g	0g
Hot water	2 tbsp	0	0g	0g	0g
Vanilla extract (optional)	1 tsp	2	0g	0g	0g

Directions

Step 1
In a small bowl, whisk matcha powder with hot water until a smooth, lump-free paste forms. Set aside to cool slightly.
Step 2
In a large mixing bowl, beat the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
Step 3
In another bowl, combine the cold sweetened condensed milk, cooled matcha paste, and vanilla extract (if using). Stir until well combined.
Step 4
Gently fold the matcha-condensed milk mixture into the whipped cream until just combined, being careful not to deflate the cream.
Step 5
Pour the mixture into a freezer-safe container (e.g., a loaf pan). Cover tightly with plastic wrap or a lid.
Step 6
Freeze for at least 6 hours, or overnight, until firm.
Step 7
Scoop and serve. Optionally dust with extra matcha powder.