Here comes the long-awaited matcha ice cream made without an icecream maker finally. All you need is to mix 3 or 4 ingredients together well. After a few hours of freezing, you can enjoy scoops of delicious matcha ice cream. I’ve added some homemade sweetened red beans (aka adzuki beans) on top. Needless to say, the quality of matcha powder is very crucial. Luck me, the matcha powder I bought from my last trip in Japan hasn’t been expired yet. It’s so good to make this delicious cold snack for boosting my spirit up whenever I crave for something sweet. Both of the green colour and creamy texture make you feel refreshing indeed. Enjoy, everyone!
No-Churn Matcha (Green Tea) Ice Cream Recipe (Printable recipe)
By Christine’s Recipes
Prep time:
Cook time:
Yield: 1 liter
By Christine’s Recipes
Prep time:
Cook time:
Yield: 1 liter
Ingredients:
- 2 Tbsp matcha powder
- 4 Tbsp hot milk
- 300 ml whipping cream, cold
- 180 gm condensed milk
- sweetened red beans, optional
Method:
- Chill the whisk and mixing bowl in fridge for about 15 minutes.
- Combine matcha powder with hot milk well. With a spoon, press through a fine sieve. Set aside.
- Pour the whipping cream into the cold mixing bowl. Use low speed to beat for 1 minute. Increase to medium high speed and beat until soft peaks form. Fold into the matcha and condensed milk mixture in three batches until well combined. Transfer into an airtight container. Cover and freeze for at least 6 hours or overnight. Serve with sweetened red beans as desired.
Notes：
- To get the best texture and flavour, try to get quality whipping cream and matcha powder.
- By chilling the mixing utensils, you can keep the whipping cream nice and cold along the way of whisking. If the weather is too hot, you may place the mixing bowl on some ice-cubes while beating.
- You may directly sprinkle and mix in the matcha powder into the cream and condensed milk mixture if your matcha powder is fine enough or you don’t bother some small matcha granules inside.
- Other no-churn ice cream recipes you might like: Vanilla and Coffee.
Hi Christine! Love how simple this is- I am a big fan of both matcha and red beans, and this looks so refreshing for the summertime! I have an ice cream maker, but it would be lovely to avoid going through that arduous process to make this ice cream :)
ReplyDeleteExactly. Hope you like it as much as we do if you make this ice cream.
DeleteHIya - this looks divine! I have some matcha powder that is still in date, but will try this with a small ice cream maker that I have that just churns it away for about 30 minutes. My real interest in writing to you is the sweet red beans. I used to live in Melbourne, Australia, where I could go to china town and buy red bean tarts and buns, and I adored them. I have moved to a very rural place and can't find them, so have bought some red beans and frozen them until I can work out how to make them into the amazing flavours that I found in chinatown. Can you please tell me what you did to make your sweet red beans to put on top of this ice-cream? Also - any other red bean recipes would be great! Cheers
ReplyDeleteIt's pretty simple to make sweetened red beans. I just cooked 1 part of red beans with 3 parts of water in a heavy based pot until the red beans are softened enough. Just before the water is reduced to one-third, I added some sugar. That's it. Note that if you soak the red beans in water overnight before cooking, it'll shorten the cooking time.
DeleteIt looks really great served with red beans.
ReplyDeleteThanks, Angie ! :)
DeleteHi, may I ask if we can make this without condensed milk since we prefer our ice cream to be less sweet? If so, what should we substitute condensed milk with? Or would we need to adjust the amount of other ingredients? Thanks in advance.
ReplyDeleteYou can't skip the condensed milk for making ice-cream with this recipe. You may decrease a bit to your preferred sweetness.
DeleteSo happy that I can make an.ice-cream without a machine. I have tried the receipe today, it was tasty. Just after freezing it for 4 hours, the green tea mixture sank at the bottom and there was a separate layer which was white. why was it? Was thst the cream.was not.whisked enough? I didn't use an electronic tool but hand-mixed.
ReplyDeleteGlad you like the taste.
DeleteGuess that the cream was not whipped enough. Or the green tea mixture was not folded in properly so it sank to the bottom. Be sure to mix all the ingredients well by scrapping from the bottom up to the surface.
Hi Christine, I have tried the coffee ice-cream and it tasted really good. Would you be able to come up with a recipe for red bean ice-cream? Thanks.
ReplyDeleteSun
May I ask why did my whipping cream turn into water after so long whisking ?
ReplyDeleteWhipping cream will be separated if beating too long.
DeleteHi, Thanks for your sharing your recipe. I have tried making matcha ice cream before but now using your measurement but the same types of ingredients and I felt that the creamy taste too strong. The texture is very nice but just that the creamy taste from the whipping cream too strong. How can I reduce the creamy taste but maintaining the creamy texture. Is it due to the whipping cream brand used?
ReplyDeleteThe creaminess is the texture created by the condensed milk and the thickened cream. You might experiment with less-fat cream or reduce the amount of the condensed milk.
DeleteMay I ask is your whipping cream diary or non diary? Any difference?
ReplyDeleteThe whipping cream I used was diary product. You may use non-diary though.
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