RECIPE: Marc Matsumoto's No-Churn Matcha Ice Cream

  • 1 min read
RECIPE: Marc Matsumoto's No-Churn Matcha Ice Cream


Ice cream is usually made by churning a base while chilling it. The churning action prevents ice crystals from forming while also aerating the mixture. Using a high butterfat cream and partially whipping it makes it possible to make a velvety smooth green tea ice cream without any special equipment: all you need is three simple ingredients.

Makes 4 servings


  • 3 tbsp matcha latte
  • ⅓ cup sweetened condensed milk
  • 1 cup heavy cream 


  1. Stir the sweetened condensed milk into the matcha latte powder until it’s smooth and free of lumps. 
  2. Then you want to add the heavy cream to the mixture and stir it all together until it’s uniform in color. 
  3. Next, you want to whisk the cream until it’s thick enough that the surface is no longer flat but still soft enough to pour with the help of a spatula. 
  4. Pour the ice cream base into a container with a lid and then put it in the freezer until the mixture is solid.


Recipe courtesy of our friend Marc Matsumoto of No Recipes

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