The first time I had green tea ice cream was at a restaurant called Mr. Wong’s Super Buffet in Scarborough. I was probably 8 or 9 years old at the time, and the flavour seemed incredibly novel to me — like some kind of wacky dessert dreamed up in Willy Wonka’s chocolate factory.
Green tea and matcha-flavoured desserts are much more common nowadays, and matcha green tea powder can be found in most Asian grocery stores. You don’t need an ice cream machine or any special ingredients for this recipe, which means you can probably make this ice cream any time you like. Oh wait, this could be dangerous …
Anyhoo, on to the video!
1/4 cup water
2 tbsp. matcha green tea powder
1 can (300 ml) sweetened condensed milk
1 pint (2 cups) whipping cream (35% milk fat)
Large Container with Lid (capacity: at least 2 L)
- Boil 1/4 cup of water in a small pot.
- Mix 4 tbsp. of the boiling water and 2 tbsp. matcha green tea powder in a big bowl. If necessary, add a bit more water to make a smooth, dark green paste.
- Add 1 can of sweetened condensed milk, stirring to combine and smushing out any green lumps.
- Whip 1 pint of whipping cream in a medium bowl until stiff peaks form.
- Carefully fold the whipped cream into the matcha and condensed milk until everything is an even, light green colour.
- Pour the mixture into a big container, smooth out the top, and put on the lid.
- Chill for at least 6 hours. You don’t have to worry about overchilling it. The ice cream will stay scoopable no matter how long it’s in the freezer!
In the video, you can see that it took a bit of effort to scoop out the ice cream. It’s actually easier to eat the ice cream straight out of the container with a fork rather than try to scoop it out. The consistency is very similar to Häagen-Dazs, which is one of my favourite brands of ice cream because the flavours are so pure with very few ingredients. That’s probably why they’re so rich, creamy, and delicious!
After you make this green tea ice cream — because you’re definitely going to, right?!? — try experimenting with other flavours. I’ve made vanilla, chocolate, peanut butter, and chocolate chip ice cream, and I’ll probably try some fruit flavours next. All you need to do is mix an appropriate amount of your flavouring ingredient (somewhere between 1 tbsp. and 1/2 cup) with a can of condensed milk, fold in a pint of whipped whipping cream, and chill the mixture for a few hours. Super simple and super yummy!