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