Scoopable Matcha Ice Cream Without a Machine

You can scoop this matcha ice cream without an ice cream maker. Six servings mix about 4 tsp (8 g) matcha with whipped cream and sweetened condensed milk. Allow at least 6 hours to freeze and 10 minutes to rest before serving, or at least 6 hours 30 minutes overall. If you want dessert sooner, other matcha desserts include options without a long freeze.

• Preparation 20 minutes
• Freezing at least 6 hours
• Rest 10 minutes before serving
• Cooking none
• Total time at least 6 hours 30 minutes
• Servings about 6 scoops
• Tools a fine sieve, two bowls, a teaspoon, an electric mixer, a spatula, a shallow lidded container, and an ice cream scoop

Whipped cream adds air, while condensed milk limits large ice crystals. This method suits a small batch and makes a sweeter ice cream than one churned in a machine. A shallow container helps the mixture cool more evenly.

Ingredients for matcha ice cream

• about 1 1/4 cups (300 ml) very cold heavy cream
• 6.3 oz (180 g) sweetened condensed milk
• about 4 tsp (8 g) matcha
• about 4 tsp (20 ml) water at about 167°F (75°C)

How to make matcha ice cream without a machine

1. Sift about 4 tsp (8 g) matcha into a bowl.
2. Pour about 4 tsp (20 ml) water at about 167°F (75°C) over the matcha.
3. Work the powder with a teaspoon until it forms a smooth paste.
4. Let the paste cool slightly for 5 minutes.
5. Stir 6.3 oz (180 g) sweetened condensed milk into the matcha paste.
6. Whip about 1 1/4 cups (300 ml) very cold cream in a second bowl to soft peaks.
7. Fold one-third of the whipped cream into the matcha mixture.
8. Gently fold in the remaining whipped cream with a spatula.
9. Spread the mixture in a shallow container of about 4 1/4 cups (1 l).
10. Close the container with its lid.
11. Freeze for at least 6 hours, until the ice cream holds together in scoops.
12. Let the container rest at room temperature for 10 minutes before serving.
13. Make about six scoops with an ice cream scoop.

If the ice cream becomes very firm overnight, let it rest a little longer before scooping. This method limits large crystals without claiming exactly the texture of churned ice cream.

How do you make the banana and coconut version?

For about six small plant-based scoops, freeze 7.8 oz (220 g) peeled, ripe banana slices on a tray for at least 4 hours. Make a paste with about 4 tsp (8 g) matcha and about 4 tsp (20 ml) water at 167°F (75°C). Blend it with the frozen banana, about 3/4 cup (180 ml) cold coconut cream, and 0.7 oz (20 g) sugar until even.

Pour into a shallow container, freeze for at least 2 hours more, and let rest for 5 minutes before serving. You need a powerful blender; this version takes at least 6 hours 20 minutes, including preparation.

What about lavender-flavored ice cream?

From the total of about 1 1/4 cups (300 ml) cream, warm 1/4 cup (60 ml) with about 1/2 tsp (0.5 g) dried culinary lavender. Steep off the heat for 10 minutes, then strain. Refrigerate until this cream is very cold again before whipping it with the remaining about 1 cup (240 ml). Allow at least one hour more. A stronger dose could easily cover the matcha.

Ice cream scoops or matcha ice pops?

Here, whipped cream and condensed milk make an ice cream served by the scoop. For a portion you can hold, matcha ice pops use another base poured into individual molds. Neither one is an ice cube for chilling a drink.

Which matcha stands out in the ice cream?

Cream and sweetened condensed milk form a base for which we choose Essence matcha for ice cream. Matcha meant to be drunk on its own would be less distinct here. Making a paste before adding the condensed milk prevents green clumps in the scoops.

Our tip. Set the container on the counter for the planned 10 minutes of rest. Scooping straight from the freezer could break the scoops if the ice cream is too firm.

Allergens. The main version contains milk. Among the listed ingredients, the banana-coconut version adds no common allergens.