No-Churn Matcha Ice Cream (4 Ingredients, 5 Minutes ONLY)

This post may contain affiliate links. Please read my disclosure policy for details.

Incredibly easy matcha ice cream prepared in 5 MINUTES. You will not believe the rich and creamy texture you will get with this simple method. NO ICE CREAM MAKER REQUIRED!

Who says summer, says ICE CREAM! Well, at least for me. I have always been an ice cream lover to the point that I easily have some in wintertime. The type of ice cream I enjoy the most is a little icy and a little creamy, not extremely creamy.

I could tell you the flavors I love, basically almost all of them! But, matcha ice cream is one of my weaknesses. I love everything matcha, so I cannot resist the combination of matcha and ice cream. I particularly love a nice scoop of matcha ice cream with patbingsu (Korean shaved ice dessert).

Depending on where you live, it could be somewhat tricky to find matcha ice cream. Though, if you have any Asian grocery store around you, you should be able to easily find some matcha (green tea powder). The good news is you can make this INCREDIBLY EASY matcha ice cream in 5 MINUTES at home and WITHOUT AN ICE CREAM MAKER. Yes, I also used to think that homemade ice cream could only be achieved with an ice cream maker. The truth is many types of ice cream can actually be made just by mixing ingredients together, and for the exact SAME RESULT!

Trust me, you should give it a try, make it, share it with friends and family, and tell them you made this in a few minutes without an ice cream maker. I bet they will hardly believe you! The texture is CREAMY- but not overly creamy – and the matcha flavor is just the right amount so that it does not get too empowering or bitter. I have tested different amounts of matcha powder to reach the PERFECT RECIPE!

Which ingredients do I need to make matcha ice cream?

All you need is 4 INGREDIENTS!

• matcha powder – you will find different types of matcha (green tea) powder.
  • brown tint: if your matcha powder has a brownish tint, this usually means that mature leaves were used to make the powder. The taste is normally bitter so it is recommended to use this type of matcha in combination with other ingredients to counter the bitterness.
  • yellow tint: if the powder has more of a yellowish tint, this means that there was a mix of mature and younger leaves. The taste is still slightly bitter.
  • vibrant green: matcha with a vibrant green color indicates that younger leaves were used. This is normally considered ceremonial grade and premium quality. Its taste is also slightly sweeter, and less bitter than the other two. This is the type of matcha I use for my ice cream since we want to obtain a nice and vibrant green, plus reduce the bitterness of the ice cream.
• heavy whipping cream – make sure you buy the type of cream that you can whip. The cream must be whipped up to about 3/4, not fully, or else you’ll obtain a matcha whipped cream rather than ice cream.
• vanilla sugar – I use vanilla sugar to bring some sweetness and flavor to the ice cream. This is optional. You can also substitute it with sugar and a drop of vanilla essence but make sure your vanilla essence is not the essence with a vanilla taste imitation (cheaper but not appropriate for ice cream).
• sweetened condensed milk – the condensed milk brings extra sweetness and goes very well with the matcha flavor.

How to prepare matcha ice cream?

1. In a large bowl, add condensed milk, vanilla sugar, and matcha powder. Using a whisk or a hand mixer, combine all ingredients together.
2. Add heavy cream and whip up to ¾ with your hand mixer – do not whip fully, you should not get stiff and firm whipped cream but a cream that is still slightly smooth.

3. Transfer the mix to a container and freeze for at least 6 hours.