Move over vanilla, there's a new cool treat in town! This no-churn matcha ice cream is incredibly easy to make & features our fabulous matcha too. Plus you can use any flavour matcha to really make it your own.
No fancy ice cream maker required, just a few ingredients & a little patience while it freezes. Get ready for a dessert that will be the envy of all your summer BBQs!
WHAT YOU WILL NEED:
- 150ml condensed milk
- 300ml double cream
- 2 x 15ml tbsp of your favourite Bird & Blend matcha flavour (we loved using Super Matcha)
- 2 x empty ice-cream tubs or airtight containers (you’ll need them to be about 500ml each)
- A whisk (handheld or electric mixer) & a large bowl
WHAT TO DO:
- Put the condensed milk in a large bowl & stir to loosen. Add the double cream.
- Using a whisk (an electric hand mixer will make this quicker), whisk the cream & condensed milk together until it begins to thicken & holds soft peaks.
- Add the matcha of your choice to the bowl (we used Bird & Blend’s Super Matcha).
- Continue to whisk until the mixture is fully combined, lump-free & you have a smooth, vibrant whipped green cream. Be careful not to over-whisk, or it may split.
- Scoop the mixture into the empty tubs & freeze overnight (ideally for at least 8 hours).
- Take the ice cream out of the freezer to soften for 10 minutes before serving.
- Enjoy!
Storage Notes:
Leftover ice cream should be returned to the freezer as quickly as possible & is best eaten within 1 month.
We have the largest matcha menu in the UK! Explore the matcha collection and take your pick!
Inspired? Be sure to tag us on socials @birdandblendtea with your creations!