No-Churn Matcha Strawberry Ice Cream

In this hot weather, here is a cooling matcha-flavored dessert.  You can buy fresh strawberries and freeze them, or you can use store-bought frozen strawberries.

Original recipe

 

No-Churn Matcha Strawberry Ice Cream
Adapted from the Food Network

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 3 tablespoons matcha green tea powder
  • 2 teaspoons vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 2 cups frozen strawberries

 

  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, matcha green tea powder, vanilla, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
  6. Pulse the strawberries in a food processor until you achieve pea-size chunks.  Swirl into the ice cream with a spoon.
  7. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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