No Churn Matcha Ice-Cream
It’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 …