Matcha Ice Cream (No-Churn)

Ingredients

• 1 cup (240 milliliters) heavy whipping cream, cold
• 1 can (14 ounces or 397 milliliters) sweetened condensed milk
• 2 tablespoons (6 grams) ceremonial-grade matcha powder

Instructions

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. 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. 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. 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. Transfer the mixture to a freezer-safe container, smoothing the top with the spatula, and cover tightly with plastic wrap or a lid.
6. Freeze for at least 6 hours, preferably overnight, until the ice cream reaches a firm, scoopable consistency.