3 Ingredients Matcha Ice Cream: No Egg, No Machine

3 comments

1. Matcha Ice cream recipe

   3 ingredients version

   >2 tablespoons of Culinary-grade matcha powder
   400g Condensed milk (1 can)
   480g Heavy cream (2 cups)

   *4 ingredient version and is good for a less sweet and creamier version (my personal favourite) :

   >Use 1/2 can of condensed milk and 1/2 can of evaporated milk instead. The evaporated milk a next-level velvetiness that’s just amazing.

   Steps:
   1. Sift matcha powder into a bowl to break up any clumps.
   2. Pour in the condensed milk (and evaporated milk) to the bowl, and mix thoroughly with matcha powder.
   3. In a separate bowl, whisk the heavy cream until stiff peaks form.
   4. Whisk/Fold in the matcha paste to the whipped heavy cream.
   5. Pour into container and cover (otherwise it may cause freeze burns). Freeze overnight.
   6. When ready to eat, take out of freezer and let it warm up slightly for 10 minutes. This will soften the texture.
   7. Enjoy with red bean, shiratama or pistachio!

   You can watch the [Full video recipe](https://youtu.be/rDtIrECrAeY) on Honest Food Talks Youtube.

2. I am *sooooooooo* making this tonight!!!!

3. Anything I can use I stead of heavy cream ? Heavy cream is very very very rare in Germany. Can I use something that has the same percentage of fat ?