Recipe: No-churn Matcha tea ice cream

I bet I am not the only one who has a fancy ice cream maker hidden away at the back of a kitchen cupboard too afraid of the complicated instructions to use it.

When I recently fancied some homemade ice cream I decided to go for an altogether faster and easier no-churn method which only uses a few ingredients and only a couple of steps to create a delicious ice cream.

I decided to make a green tea ice cream having been sent some lovely Ceremonial Grade Matcha tea from Dream Matcha. Matcha is a green tea that has been stone-ground into a fine powder which has been used in Japanese tea ceremonies for centuries.

Matcha tea has many heath benefits. It contains a unique, potent class of antioxidant known as catechins which have potent cancer-fighting properties, it also boosts the metabolism, detoxifies the body, provides vitamin C, selenium, chromium, zinc and magnesium and calms the mind and relaxes the body.

I have made plenty of Matcha lattes over the last few years since being introduced to the green tea, however, I have never made an ice cream! For a no-churn ice cream, condensed milk is the secret weapon to make a creamy, smooth treat and not at all icy. Here is my recipe:

Ingredients

½ a 397g can sweetened condensed milk
600ml double cream
1 tsp vanilla extract
2-4tsp matcha tea (to taste)

Method

Put the condensed milk, cream, vanilla and 2tsp matcha into a large bowl.
Beat with an electric whisk until thick and quite stiff – like clotted cream.
Taste your mix and add another 1 or 2 tsp of matcha to taste. I went for 4tsp as I really wanted a good blast of matcha flavour.
Use a spatula to scrape the mix into a freezer-friendly airtight container (I used an old, washed out ice cream tub) and freeze until solid.
Remove from freezer 10 minutes before serving and enjoy!