When my now-hubby and I decided to tie the knot, one of the first items I put on my wedding registry was an ice cream maker. Since he’s an ice cream fiend, I had grand ideas of making drool-worthy frosty delights, in flavors that you’d never find at the local grocery store.Sadly, the reality is that I’ve only used that ice cream machine twice since we got it 7 years ago. Despite my best efforts to keep that blockish tub unit parked in the freezer so that I can make ice cream at a moments notice, it just never gets used.
No-Churn Green Tea Ice Cream is made from 4 ingredients within 10 minutes. The secret lies in the combination of stiffly whipped cream and condensed milk. This simple but tasty base allows for the vibrant taste of green tea to shine.Chilly temperatures tend to mute flavors, so you’ll need to use a generous amount of green tea here. To bring out the color and flavor of the tea, combine it with a very small amount of water to create a concentrated, deep green, tea sauce.After transferring the prepared ice cream base into freezer containers, drizzle the surface with the green tea sauce. A few circular motions with a chopstick will create some whirly, swirly patterns–a treat for the eyes once scooping time comes.If you want even more green tea taste, make extra sauce and spoon it over the ice cream just before serving. You can also add chocolate chips or other mix-ins directly into the ice cream base. Serve this No-Churn Green Tea Ice Cream in your prettiest Japanese teacups and each spoonful will be savored that much more!
This post is sponsored by Yamamotoyama. All opinions expressed here are my own. Thank you for supporting the sponsors who support Thirsty for Tea!
No-Churn Green Tea Ice Cream
Makes 3 pints.
2 cups heavy cream
1-14 oz. can sweetened condensed milk
2 tsp water
2 tsp vanilla
2 1/2 Tbsp of extra green tea powder (5 packets), for the sauce
2 tsp water
stand mixer with whisk attachment or hand mixer and bowl
large mixing bowl
freezer containers, with lids
1. In a large bowl, beat the heavy cream until you get stiff peaks. This should take about 5 minutes at low-medium speed.
2. In a mixing bowl, mix the green tea powder with 2 tsp of water and 2 tsp of vanilla. Mix thoroughly so that there are no lumps left. Add the sweetened condensed milk to this, then mix everything together evenly.
3. Gently add the green tea condensed milk mixture to the whipped cream. Fold this in with a light hand, being careful not to deflate the beaten cream. When everything is evenly mixed, spoon this into freezer containers.
4. For green tea swirls, mix the remaining 2 1/2 Tbsp (5 packets) of green tea powder with 2 tsp of warm water in a small bowl. Drizzle this atop the ice cream in the containers. Using circular motions, use a chopstick to create swirls in the ice cream. Alternatively, the sauce can be spooned over the ice cream after freezing, upon serving. Place lids on the containers then allow the ice cream to chill in the freezer for at least 3 hours before serving.