No-Churn Matcha Vanilla Bean Ice Cream – 5 ingredients & no machine required for this super creamy vanilla bean green tea ice cream!
Oh noooo. This recipe is SO dangerous. Made with just 5 ingredients. In ONE bowl. With no special machinery required? Save me.
So, one of my favorite ice cream flavors ever, is green tea. Vanilla bean, cookies and cream, and pistachio come in as close seconds, but I’m going to have to give it to matcha. THAT IS, until I decided to mash together matcha &&&&& vanilla bean!!
I am so excited about this recipe! Thanks to queen Martha Stewart who gave us all her recipe for no-churn ice cream a few years ago, we can all enjoy ice cream without needing to buy that $300 ice cream churner. I knew the first flavor I wanted to tackle had to be green tea, but to take everything just a step further, I decided to add the wonder that is – drum roll pleaseeeee – vanilla bean paste!
I personally love and prefer Rodelle’s vanilla bean paste, and think it’s a genius product. It gives me the ability to have both the robust vanilla flavor I need and those gorgeous specks of vanilla. It also allows me the added benefits of utilizing vanilla bean but only paying a fraction of the price; which is something I VERY much appreciate. You guys already know I’m a huge matcha nerd, with my matcha truffles, matcha oreo cheesecakes, and no-bake green tea cheesecakes, so this was just the next natural concoction, in my humble opinion. 🙂
One of my biggest pet peeves is melty, soft ice cream. I’m talking specifically about ice cream that comes straight out of the container mushy and soft. When I worked in an ice cream shop during college, those sort of ice creams were much easier on my arm, but I wouldn’t go near them with a ten-foot pole as a customer. That’s why one of my favorite things about this whipped cream & condensed milk method is that it gives my no-churn matcha and vanilla bean ice cream a beautiful texture!
In order to avoid the dreaded soft, mushy ice cream, I recommend using “heavy whipping cream” because of its higher milk fat that makes it easier to whip, instead of Cool Whip or other premade frozen whipped creams. They just don’t stand up texture wise. Also, make sure that you get the whipped cream to its stiff peaks status before adding the condensed milk and other ingredients because this will help it become firmer in the freezer.
Don’t forget to dip or run your ice cream scooper under some cold or warm water before scooping if you want that perfect circular scoop. I can’t tell you what a difference it makes.
I feel like we’re all having an unusually hot summer, so a big bowl of some effortless, but impressive, ice cream is a necessity. The matcha and vanilla flavor mesh together perfectly. They’re both earthy and rich. Yum.
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- 2 cups (1 pint) heavy cream
- 2 tablespoons matcha
- 1 can (14 ounces) condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla bean paste
- In a stand mixer or a large bowl (refrigerate your bowl & whisk beforehand for better results), beat or whip your heavy cream vigorously or on high speed until stiff peaks form. This means the peaks should stand up straight up in the air on their own. It should take about 3 minutes using an electric mixer or 5 minutes, by hand.
- Pour half the can of condensed milk and the vanilla extract into the whipped cream. Into the rest of the can of condensed milk, add the matcha and mix until all the lumps are gone. Then, pour the rest of the condensed milk into the whipped cream. Using a rubber spatula, fold the mixture around the bowl until everything is incorporated.
- Pour into a loaf pan or other freezer ready pan. Freeze for at least 6 hours. Enjoy!!