I’m sitting here eating my ice cream, trying to relive memories of pottering around Chinatown in London less than a month ago. Memories of one trip keep me thirsty for the next. Le sigh. Anyway, back to this ice cream, this no-churn matcha ice cream, to be more specific, is an easy, peasy way to bring a little bit of someplace else into your someplace here. Whether or not you’ve been that someplace else. Isn’t that what food is really all about? My food is, anyway, in case you haven’t noticed on this culinary journey we’re sharing.
You probably realize by now that I like my ice cream homemade (with the exception of plain vanilla- Crawley prefers Breyers to my own and also, making vanilla is sort of boring). I also like to mix it up between churn and no- churn because sometimes I have patience and forethought and room in my freezer for empty canisters and two batches of home-churned ice cream, but sometimes I’m like Veruca Salt and I want it NOW, or at least, I want it easier. Also, I find that no-churn freezes a little bit on the softer side, and it’s that consistency and texture that I wanted with this matcha, so no-churn was the easy decision moving forward with this recipe.
The biggest conundrum I had was deciding whether to get plain powdered matcha or matcha latte powder. They are essentially the same, but the latte powder had a hint of sweetener in it. Now, my dilemma was this:
Consideration #1: Adding the sweetener had the risk of making it too sweet, but not having that extra bit of sweetener might mean that plain matcha powder was too grassy (as matcha tends to be anyway, IMO).
Consideration #2: The matcha latte powder was half as expensive…and on sale.
I must have stared at the two boxes for at least ten minutes, but at the end decided to listen to the voice in the back of my head and the credit card in my wallet and go for the latte matcha. Good decision and the end result came out delicious, and not grassy in the way that the original ice cream was.
The other thing to note that this recipe is for a matcha-vanilla swirl. I loved the balance it created and…who doesn’t like a good ice cream swirl?
Finally, as for execution, this is still a pretty straight-forward no-churn recipe and the swirl comes about by simply layering the two flavors when packing it in your canister. I tried with a pastry bag and it was one big fat fail, so don’t do that.
Ready? Let’s swirl.
It’s so good it’ll be gone before you can double dip.
This no-churn matcha ice cream combines sweetened condensed milk, heavy whipping cream and green tea matcha latte powder for a quick sweet frozen treat.No-Churn Matcha Ice Cream
Ingredients
Directions
