There’s no need for an ice cream maker with this simple recipe for No-churn Matcha Ice Cream from Nigella Lawson’s Simply Nigella book. Perfect served with a chocolate brownie.
Makes 1L
Essential: You will need 2 x 500ml empty ice-cream tubs or airtight containers (or 1 x 1 litre tub or airtight container).
Ingredients
- ½ x 397g tin (150ml) condensed milk
- 300ml double cream
- 2 x 15ml tbsp Izu Matcha green tea powder
Method
- Put the condensed milk in a bowl and stir to loosen. Add the cream and whisk until it begins to thicken.
- Then whisk in the green tea powder until you have a whipped green cream.
- Decant into your airtight container or containers and freeze overnight.
- Take the ice cream out of the freezer to soften for 10 minutes before serving.
Make ahead note: The ice cream can be made and frozen up to 1 week ahead.
Store note: Leftover ice cream should be returned to freezer as quickly as possible and is best eaten within 1 month.
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