Matcha Ice Cream (No-Churn)

Instructions

1. 1

   Sift the matcha powder through a fine-mesh strainer into a small bowl to remove any lumps, pressing gently with the back of a spoon until you have a completely smooth, bright green powder.

2. 2

   Pour the cold heavy whipping cream into a large mixing bowl and whip with an electric mixer on high speed for 2 to 3 minutes until stiff peaks form and the cream doubles in volume.

3. 3

   In a separate small bowl, whisk together the sweetened condensed milk and sifted matcha powder until fully combined and no green streaks remain, creating a smooth paste.

4. 4

   Gently fold the matcha-condensed milk mixture into the whipped cream using a rubber spatula, folding slowly and deliberately for 8 to 10 folds until just combined, being careful not to deflate the whipped cream.

5. 5

   Transfer the mixture to a freezer-safe container, smoothing the top with the spatula, and cover tightly with plastic wrap or a lid.

6. 6

   Freeze for at least 6 hours, preferably overnight, until the ice cream reaches a firm, scoopable consistency.