No-Churn Green Tea Ice Cream

No-Churn Green Tea Ice Cream

Makes 3 pints.

Ingredients:
{Ice Cream Base}
- 2 cups heavy cream
- 1-14 oz. can sweetened condensed milk
- 10 packets of Yamamotoyama’s Unsweetened Powdered Green Tea
- 2 tsp water
- 2 tsp vanilla

{Green Tea Sauce}
- 5 extra packets of Yamamotoyama’s Unsweetened Powdered Green Tea
- 2 tsp water

Directions:

  1. In the large bowl of stand mixer, beat the heavy cream with a whisk attachment until you get stiff peaks. This should take about 5 minutes at low-medium speed.
  2. In another large 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 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.

Also available in PDF.