Matcha Ice Cream
A creamy, homemade matcha ice cream with a vibrant green color and a hint of bitterness balanced by sweetness. Served with fresh blueberries and a mint leaf for a refreshing touch.
- Total time
- 260 min
- Servings
- 6
- Calories
- 420
- Protein
- 5g
IndulgentRefreshingJapaneseVegetarianGluten-FreeDairySmoothCreamy
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp matcha powder
- ½ cup blueberries
- 4 leaves mint leaves
Instructions
- 1
In a large bowl, whisk together the 2 cups heavy cream and 1 can sweetened condensed milk until soft peaks form, about 5 minutes.
- 2
Sift the 2 tbsp matcha powder over the cream mixture and gently fold until fully incorporated, about 2 minutes.
- 3
Pour the mixture into a loaf pan and freeze until firm, at least 4 hours or overnight.
- 4
Scoop the ice cream into bowls and top with the 0.5 cup blueberries and 4 mint leaves before serving.
Tools you’ll need
- Large mixing bowl
- Whisk or electric mixer
- Loaf pan
- Ice cream scoop
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