Green Tea Matcha Ice Cream with White Chocolate Recipe
Delight in a creamy and refreshing homemade Green Tea Ice Cream that combines the rich flavors of matcha with the smoothness of white chocolate. This no-churn recipe is easy to make and perfect for green tea lovers seeking a unique dessert experience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 pint (473ml) whipping cream
- 1 tsp vanilla extract
- 3 tbsp culinary grade matcha powder
- 300 ml (1 can) sweetened condensed milk
- 2/3 cup (100g) good-quality white chocolate
Instructions
- Prepare the Cream Base: In a large mixing bowl, combine the whipping cream and vanilla extract. Sift the matcha green tea powder into the mixture to avoid lumps. Using an electric mixer, beat the mixture until stiff peaks form, creating a thick, airy base.
- Add Sweetened Condensed Milk: Gradually add the sweetened condensed milk to the whipped cream mixture. Beat again with the electric mixer until stiff peaks are achieved, ensuring the mixture is well combined and stable.
- Fold in White Chocolate: Gently fold the good-quality white chocolate into the whipped mixture using a spatula, distributing the chocolate evenly without deflating the airy texture.
- Freeze the Mixture: Pour the ice cream mixture into a 9×13 inch (or similar size) loaf pan or container with a lid. Cover tightly and place in the freezer for at least 6 hours or preferably overnight, allowing the ice cream to set fully before serving.
Notes
- Use culinary grade matcha powder for the best color and flavor.
- Beating to stiff peaks is essential for achieving the perfect creamy texture.
- To add texture, try mixing in some crushed cookies or nuts before freezing.
- This recipe requires no ice cream machine—perfect for an easy homemade treat.
- Store leftovers in an airtight container to prevent freezer burn.
