No-Churn Matcha Vanilla Bean Ice Cream

No-Churn Matcha Vanilla Bean Ice Cream

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5 ingredients & no machine required for this super creamy vanilla bean green tea ice cream!

No-Churn Matcha Vanilla Bean Ice Cream


  • 2 cups (1 pint) heavy cream
  • 2 tablespoons matcha
  • 1 can (14 ounces) condensed milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons vanilla bean paste


  • In a stand mixer or a large bowl (refrigerate your bowl & whisk beforehand for better results), beat or whip your heavy cream vigorously or on high speed until stiff peaks form. This means the peaks should stand up straight up in the air on their own. It should take about 3 minutes using an electric mixer or 5 minutes, by hand.
  • Pour half the can of condensed milk and the vanilla extract into the whipped cream. Into the rest of the can of condensed milk, add the matcha and mix until all the lumps are gone. Then, pour the rest of the condensed milk into the whipped cream. Using a rubber spatula, fold the mixture around the bowl until everything is incorporated.
  • Pour into a loaf pan or other freezer ready pan. Freeze for at least 6 hours. Enjoy!!

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