Matcha Ice Cream (No Machine; No Churn; No Eggs)

This recipe makes it incredibly easy to make refreshing and creamy homemade matcha ice cream using just 5 simple ingredients. No need for an ice cream maker or concerns about raw egg yolks, as neither are required. The secret ingredient, marshmallow, can guarantee an exceptionally creamy texture for our homemade matcha ice cream! 🍦

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, use a hand mixer (or a whisk) to whip the cream until soft peaks (* See Note1) form. Be careful not to overwhip the cream at this step.

Step 2

Combine sweetened condensed milk and matcha powder in a bowl, whisking them together until a smooth mixture forms.

Step 3

Add the matcha paste to the bowl of whipped cream and gently fold the two mixtures together using a spatula until the color looks even.

Step 4

Add 12 regular size marshmallows to a large microwave safe bowl, drizzle 1 tbsp of cold water over them. Microwave the marshmallows on 100% power for 30 seconds until they become soft. Use a spatula to stir the marshmallows for 10 seconds to deflate them. Transfer the melted marshmallows quickly to the large mixing bowl.

Step 5

Quickly, use a hand mixer (or a whisk) to whip the cream mixture until stiff peaks (* See Note2) form. (It is important to mixing in the marshmallow paste quickly before cools down since it will harden as it cools.)

Step 6

Pour the matcha ice cream mixture into a loaf pan or a food storage container. Smooth the top surface with a spatula. Cover the container tightly with plastic wrap or the lid.

Step 7

Place the container in the freezer for at least 6 hours or preferably overnight to allow the ice cream to set and firm up.

Step 8

Once the matcha ice cream is completely frozen and firm, scoop it into serving bowls or cones (Click to see my homemade ice cream cone recipe.) Enjoy!

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