Desserts, Matcha
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No Churn Matcha Ice-Cream

E24FADBD-3094-48A2-A4F0-7A620AABFB9EIt’s summer here in Vancouver. Some days have been hotter than others but I still crave ice cream every single day. Whether its in screamers (slurpees with soft serve) or parfaits, or just a hot fudge sundae at McDonald’s I simply love the coolness of the cream that send shivers down my spine.

If you got some heavy cream at home and happen to have condensed milk as well, you’re 100% making this. It’s so easy and the results are pretty satisfying. Perhaps not to the level of your favorite Italian gelato cafe but I mean this is no-churn. If you can’t afford a ice cream machine like me, this will do for now.

The condensed milk makes the ice-cream creamier. If you leave that out, and put sugar instead, it will turn more icey. Like you’re eating ice-milk. Nobody wants that.

You can pretty much add in whatever flavors you like. Or simply just make it vanilla with adding vanilla from a bean. Obviously for me, I’ll be making it matcha.

Give this a try! All you need is a stand mixer or an electric beater. If you got big biceps (unlike me), use those instead!




Yield: 4 servings (~2-3 scoops/each)


  • 2 cups heavy cream, cold
  • 1 cup condensed milk, cold
  • 4 tbsp matcha

Save 15% OFF all Matchaeologist products when you use code: TASTEOFRAINE at checkout.


  1. Using a stand mixer or electric beater fitted with whisk attachment, whip cold cream on medium/high speed until soft peaks form.
  2. Switch speed to low. Carefully, pour condensed milk into whipped cream.
  3. Whip on high speed for another 1-2 minutes until mixture is thick and stiff peaks form.
  4. Switch speed to low. Add in matcha until fully incorporated.
  5. Transfer ice-cream mixture to an airtight and freezer-safe container. (I put mine in bread pans)
  6. Freeze for a minimum of 6 hours.
  7. Serve and enjoy!

Note: let the ice-cream sit in room temperature for 5 minutes before you scoop out the ice-cream. It’ll be too hard to scoop right out of the freezer.

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