
NO-CHURN Green Tea Ice cream
Use high quality Japanese matcha powder for the best homemade green tea flavour.
#Ice-cream
Ingredients

- 2 cups heavy cream
- 1 can condensed milk
- 5 tbsp Matcha powder
- 2 tsp water
- 2 tsp vanilla extract
Let the ice cream sit in the freezer for about 3.5-4 hours before serving.
Directions

- In Ventray Stand Mixer mixing bowl, use wire whisk attachment, beat heavy cream until reach stiff peaks. Using speed 2 for about 5 minutes.
- Add green tea powder, water, sweetened condensed milk to Ventray Pro 600 blender, blend for 1 minute using speed 4, until everything mixed together evenly.
- Gently add green tea mixture into whipped cream. When everything is evenly mixed. Pour into freezer safe container.
- Let the ice cream sit in the freezer for about 3.5-4 hours before serving.
Oven Directions
- Preheat oven to 350F, bake for 45-50minutes until top is dark golden brown and centre is set
- Remove from oven, set aside and cool the cake on a wire rack
Tips
- Smooth the top before baking
- Bake and refrigerate the cake ahead before glazing and serving.
Make This Recipe With
- Freezer safe container
- Blender