Today is the first official day of summer, so even though it’s overcast and gloomy out (hello June gloom!) I wanted to share this super easy and delicious recipe for three ingredient no churn green tea ice cream! It comes together very quickly, and is decadent, creamy, and super delicious. Plus, you don’t need an ice cream machine to make it!
There seems to be about five million recipes for no churn ice cream on Instagram, so it’s likely that you’ve seen or heard of this technique before, but hopefully you like my spin on it! I love the combination of coconut and green tea, so this recipe is based on that.
Three Ingredient No Churn Green Tea Ice Cream Ingredients:
- 1 14oz can of coconut cream that is very cold (I put it in the fridge the night before)
- 1 14oz can of sweetened and condensed milk
- 4 teaspoons of matcha green tea powder
This recipe really is easy. First, add the sweetened and condensed milk to a blender or (I love my Nutribullet and use it for everything) along with the matcha powder. It’s important to blend the matcha into the milk so you don’t get lumps of powder in your ice cream. I didn’t know that you had to blend matcha the first time I used it to try and make a green tea latte, and it was a powdery lumpy mess!
Blend the matcha and milk until smooth and there aren’t any bits of dry powder. Note that you can find matcha powder in a lot of markets now. You can buy it in the tea section where you can buy a container of it and scoop out the powder yourself, or you can buy single serve packets of it. Trader Joes sells the single serve packets and that’s what I had in the house, so that’s what I used.
Add the cold coconut cream to the bowl of a stand mixer or a regular bowl if you’re going to use an electric hand mixer. Be sure to add in all the solids and reserve any of the liquid left in the can for another use. Start with the mixer on medium, then increase to high speed to whip the coconut cream like whipped cream. When it’s done, the coconut cream should be light and fluffy. It may be a bit thicker than whipped cream, but the goal is to get it very well whipped so you incorporate air into the fat.
Next, fold the green tea milk mixture into the whipped coconut cream. Be sure to fold everything together so that there aren’t big steaks of coconut cream throughout the ice cream base. If it’s not all the way combined, the coconut cream will harden more than the sweetened and condensed milk, so you’ll get a lumpy ice cream. Be sure to fold the mixture together gently to keep as much air in the coconut cream as possible.
Once everything is combined, transfer it to a freezer safe dish or Tupperware and freeze for at least four hours or until completely frozen. Once frozen, scoop out this three ingredient no churn green tea ice cream and enjoy! If the ice cream is really, hard, just let it sit out at room temp for a couple of minutes before scooping it out.
Happy summer!