No-Churn Matcha Ice Cream

Prep Time: 10 minutes
Freeze Time: 4-6 hours
Servings: 6

Ingredients:

• 2 cups heavy whipping cream (cold)
• 1 can (14 oz) sweetened condensed milk
• 1 ½ tablespoons matcha powder (ceremonial or culinary grade)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. Whip the cream: In a large mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (about 2-3 minutes).
2. Mix matcha & condensed milk: In a separate bowl, whisk together the sweetened condensed milk and matcha powder until smooth and well combined. (Sift the matcha first to avoid lumps.)
3. Fold together: Gently fold the matcha mixture into the whipped cream using a spatula, making sure to keep it light and fluffy.
4. Transfer & freeze: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 4-6 hours or until firm.
5. Serve & enjoy! Scoop and enjoy creamy, matcha-infused goodness straight from your freezer!

Optional Add-Ins:

• Chocolate chips or white chocolate chunks for a sweet crunch
• Toasted coconut flakes for extra texture
• A drizzle of honey or condensed milk before serving

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