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Matcha Ice Cream (No Churn)

This no-churn green tea matcha ice cream is an easy dessert for matcha lovers and does not require an ice cream maker.
Course Dessert
Keyword green tea, ice cream, matcha
Prep Time 10 minutes
Freezing time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 330kcal
Author Liza Agbanlog


  • 1 can 10 oz (300 ml) sweetened condensed milk
  • 2 tbsp matcha powder
  • Pinch of salt
  • 2 cups (475 ml) whipping cream


  • In a large bowl, whisk together the condensed milk, matcha powder and salt. Set aside.
  • Using a hand or stand mixer, beat the cream on medium low speed until stiff peaks form. Using a rubber spatula, gently fold in half of the cream mixture into the condensed mixture. Repeat with the remaining half cream mixture.
  • Spoon the mixture into a container, preferably a glass one. Cover loosely with a plastic wrap, making sure the plastic covers the entire top surface. This step will prevent the formation of ice crystals on the surface. Freeze for at least 8 hours or overnight.


Calories: 330kcal | Carbohydrates: 21g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 68mg | Potassium: 176mg | Sugar: 19g | Vitamin A: 1155IU | Vitamin C: 1.2mg | Calcium: 139mg | Iron: 0.7mg