National Ice Cream Day deserves a scoop worth celebrating. Not the kind that comes from a tub you grab at the supermarket. The kind you make yourself, in ten minutes, with three ingredients. No ice cream maker needed.
This matcha ice cream is rich, creamy, naturally flavored, and the kind of thing that makes you wonder why you ever enjoyed it any other way.

Why Matcha Ice Cream Works

Ice cream is sweet. Matcha is bold. The two together create something more interesting than either on their own. The natural bitterness of the matcha cuts through the richness of the cream, the condensed milk brings sweetness without being cloying, and the result is a flavor that is genuinely complex without being complicated to make.

The key, as always, is the quality of the matcha you start with. Low grade matcha turns dull and brown when mixed into cream. Good matcha stays vibrant, green, and flavorful all the way through. Encha Barista Grade is the perfect choice here. Bold enough to hold its character through the sweetened condensed milk and whipped cream. Robust enough to stay green in the freezer. Crafted for exactly this kind of use.

3-Ingredient No-Churn Matcha Ice Cream

Serves: 4

Prep Time: About 10 minutes

Freeze Time: 6 hours

Ingredients

• 2 tbsp Encha Barista Grade Matcha
• 1 can (14oz) sweetened condensed milk
• 2 cups heavy whipping cream, cold

Optional Toppings

• Chopped pistachios
• White chocolate
• Fresh fruit
• Chopped nuts

How to Make It

Step 1: Make the Matcha Paste

Add the condensed milk to a bowl. Sift in the Encha Barista Grade Matcha and mix until smooth and well combined with no lumps. Set aside.

Sifting matters here. It prevents clumping and gives you that smooth, even green color throughout the ice cream.

Step 2: Whip the Cream

Add the cold heavy whipping cream to a mixing bowl. Whip on low speed, gradually increasing until stiff peaks form. Cold cream whips faster and holds its shape better, so make sure it goes straight from the fridge into the bowl.

Step 3: Combine

Fold the matcha paste into the whipped cream gently. Once incorporated, whip again briefly on medium speed until everything is smooth and evenly combined. The mixture should be thick, pale green, and creamy.

Step 4: Freeze

Transfer to a freezer-safe airtight container or a loaf pan sealed tightly with plastic wrap. Freeze for a minimum of 6 hours before serving.

Step 5: Serve

Remove from the freezer and leave on the counter for about 10 minutes before scooping. This softens it just enough to scoop cleanly without losing the texture.

Want to Elevate It?

The base recipe is already exceptional. But a few simple additions take it somewhere even better.

• Crushed pistachios. The nuttiness pairs naturally with the bold, toasted character of Barista Grade. Sprinkle generously just before serving.
• White chocolate shavings. A little sweetness against the matcha bitterness. More contrast, more creaminess.
• A drizzle of honey. For those who like it a little sweeter. Adds a floral note that works beautifully with the matcha.
• Fresh strawberries. The tartness cuts through the richness of the cream and makes it feel like a proper summer dessert.
• A pinch of flaky sea salt. Sounds unexpected. Tastes like a decision you'll never regret.

A Few Tips Worth Knowing

• Use cold cream straight from the fridge. Room temperature cream won't whip to the right consistency and will affect the final texture.
• Sift your Encha. Always. It takes ten extra seconds and makes a significant difference to the smoothness of the final product.
• Do not add more condensed milk than the recipe calls for. The high sugar content affects how the ice cream freezes and sets.
• Stored properly in an airtight container, this ice cream keeps in the freezer for up to six weeks. In reality it will be gone considerably sooner than that.

Why Barista Grade

Encha Barista Grade is second-harvest matcha with a bold, robust flavor profile that performs reliably under heat, in milk, and in recipes without losing its character. It holds its vibrant green color through the freezing process and its deeper, nuttier notes complement the sweetness of the condensed milk without being overwhelmed by it. If you want a matcha ice cream that actually tastes like matcha, this is the grade to use.

Shop Encha Barista Grade