Green tea-flavored ice cream without an ice cream maker
Votes: 5
Time: 3 hours 10 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
In addition to its traditional uses, Japanese green tea matcha is also used in various desserts. After American researchers discovered its high antioxidant properties, a hundred times greater than those of other teas, matcha began to be widely used in many desserts and drinks outside of Japan. This healthy green tea has also become an excellent ingredient for ice cream. This simple and convenient recipe makes ice cream without an ice cream maker. Mix matcha with condensed milk, vanilla, and whipped cream and freeze in a container.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 400 g of condensed milk with sugar
- 2 teaspoons matcha powder
- 1 tsp vanilla extract
- A pinch of salt
- 1 cup cold heavy cream
- Special equipment: rectangular metal pan measuring 22x12x7 cm, chilled
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Recipes with similar ingredients: condensed milk, green tea, vanilla extract, cream
Cooking the dish according to the recipe:
- In a large bowl, whisk together condensed milk, matcha powder, vanilla, and salt.
- Beat the cream with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1/2 cup of the whipped cream into the condensed milk mixture. Then fold this mixture into the whipped cream and mix well. Pour into a chilled pan, cover with plastic wrap, and freeze for about 3 hours or overnight, until the ice cream is firm enough to scoop with a spoon.
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