Matcha is my favourite flavour of ice cream so I have no idea why I waited so long to make Nigella's No-Churn Matcha Ice Cream. It’s got just three ingredients and only requires a bit of whisking, plus time to freeze.
I accidentally used the entire 397g tin of condensed milk so the cream (before it became ice cream) was tooth-achingly sweet and I had to buy more double cream to rein it back in. Now there are nearly 2 litres of matcha ice cream in my freezer; the equivalent of 4 tubs of Ben and Jerry’s. It’s really good so I’m not complaining.
I mixed half of the batch with some broken up Oreo biscuits, inspired by the Matcha and Oreo McFlurries I used to eat in Singapore, and I can't recommend this addition enough.
I use NutriExtracts Japanese Ceremonial Grade Matcha Green Tea Powder (affiliate link). I'm not especially loyal to this brand; I go for anything that's ceremonial grade and reasonably priced.
Simply Nigella (affiliate link) by Nigella Lawson
- ½ a 397g tin of condensed milk (150ml)
- 300ml double cream
- 2 tbsp Matcha green tea powder
- 5 Oreos (optional)
- Pour ½ of a 397g tin of condensed milk (150ml) into a large bowl and stir. Add 300ml of double cream and whisk until the mixture starts to thicken (I use an electric hand mixer).
- Sieve 2 tablespoons of matcha powder into the mixture and whisk until the cream can hold its shape but is still fairly soft.
- If using, crumble in 3 Oreo biscuits and stir then pour the mixture into a 1 litre container (or 2 x 500ml containers). Crumble the remaining 2 Oreos on top of the mixture.
- Freeze overnight. Take out around 10 minutes before serving and return the ice cream to the freezer promptly. Eat within 1 month.