No-Churn Matcha Ice Cream


No, friends, this recipe is not wasabi (though it looks like it!). Rather than heating up with spice, this dreamy matcha dessert cools off your leisurely Supper Club spread.

Wind down the dim sum with a few scoops of homemade ice cream, a proven palette cleanser. The trendy matcha ingredient's color instantly brightens the mood, and its unique flavor is savored in every rich bite. Serve with mini sporks in a small wood or white bowls, or perhaps even atop a fortune cookie!

Photos by Emily Frazier

Makes 1 pint (4 servings)

1 cup cold heavy cream
1/4 cup cold sweetened condensed milk
5 teaspoons matcha powder

1. Stir matcha powder in 3 tablespoons hot water. Set aside to cool.

2. Meanwhile, whip heavy cream until stiff.

3. In a small bowl, stir matcha mixture into sweetened condensed milk. Transfer mixture into bowl of whipped cream, and fold carefully until combined. Spread cream into a small baking pan. Cover tightly and freeze overnight, or at least six hours.