Hi there! I’m Cassandre, and today on Caramel Loafing, I’m sharing the easiest way to make no-churn homemade matcha ice cream—no machine needed! It turns out incredibly smooth and creamy—you’d never guess it was made without special equipment. It rivals even the most luxurious store-bought ice creams.
Summer is the perfect time to indulge in frozen treats. I’ve considered buying an ice cream maker before, but the bulky bowl takes up too much freezer space, and the yield is often small. And let’s be honest—how often would I actually use it year-round?
Thankfully, there are plenty of no-churn methods that work beautifully. This recipe is by far one of the simplest I’ve ever tried. It calls for just four ingredients, involves no cooking, no waiting for anything to cool, and requires absolutely no churning during freezing. You’ll have deliciously rich, silky ice cream—with zero icy crystals—in just 20–30 minutes of hands-on prep. Then let your freezer do the rest. It’s almost magical.
This method is incredibly versatile—you can create dozens of flavor variations! Try adding instant coffee for a bold coffee version, crushed Oreos for a cookies and cream twist, chopped chocolate for a classic chocolate flavor, or fresh fruit for a bright, refreshing option. Let your creativity run wild and craft your own signature flavor!
No-Churn Matcha Ice Cream Recipe
Ingredients
Makes about 800ml of ice cream
Tip: Pre-chill your metal mixing bowl to improve whipping results.
- Heavy cream (for whipping): 250g (8.8 oz)
- Sweetened condensed milk: 170g (6 oz)
- Whole milk: 50g (1.8 oz)
- Matcha powder: 15g (0.5 oz)
Use our Nutrition Label Calculator to check the nutritional info for this recipe.
Instructions
- Sift the matcha powder to remove any lumps.
- Whisk the sifted matcha powder with the milk until smooth and fully dissolved.
- Add the sweetened condensed milk to the matcha mixture and stir until fully combined. If any clumps remain, strain the mixture through a medium-mesh sieve (not too fine) until smooth.
- Pour the heavy cream into a pre-chilled metal mixing bowl (especially important in summer). Whip on medium-high speed until it reaches stiff peaks. If you don’t have a chilled bowl, place your mixing bowl over a larger bowl filled with ice, or use an ice pack underneath.
(🍦Note: Since there’s no added sugar in the cream, it may look less glossy and form softer peaks—be careful not to overwhip.) - Add the matcha-condensed milk mixture to the whipped cream and mix on medium-low speed until fully incorporated.
- Transfer the mixture into a metal container and freeze for 4–6 hours.
- The ice cream will be quite firm when first removed from the freezer. For easier scooping, let it rest in the fridge for 5–10 minutes before serving.
Watch the step-by-step video here: Homemade Matcha Ice Cream