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You’ll absolutely love the technicolor

beauty of this strawberry matcha no-churn ice cream. The earthy vivid green of the matcha is a perfect match for the strawberry jam spiked ice cream.

Better yet, both ice creams are scooped together to make a gorgeous pink and green ice cream that’s better than anything else you could buy. And it’s actually FUN to make too alternating the colors. It’s winning all around when you can make something beautiful AND easy.

As an inveterate matcha latte lover (with coconut milk!), this passes all my tests for awesomeness.

My daughter immediately offered this to all of her friends when they came over last week. Who knew elementary girls would be so enamored by the color or that that color would convince them to try this pretty sophisticated taste?

If you’re of the, “but green tea tastes like grass” camp, this might sway you!

So skip your matcha run for the day and let’s make this stunning ice cream instead!

Strawberry Matcha No-Churn Ice Cream

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strawberry matcha no churn ice cream in loaf pan with scoop

Why strawberry matcha ice cream will make your heart sing

Strawberry and matcha: you may not think to put these two flavors together, but once you taste them, it’ll make sense. The sweet tart of the berries is the perfect foil for the grassy bitterness of the matcha. Both of them bring out something more in the other when they’re together. It’s like PB&J but more modern.
Checkerboard of joy: instead of just slapping the two ice creams into the pan, I have you scoop them in an alternating checkerboard pattern. This is very satisfying to do, and it helps create a clear pattern throughout the ice cream. I think if people realized that making most ice creams pretty takes almost no effort, we’d all have nicer looking ice cream!
No-churn: if you’ve seen my other no-churn ice creams, you’re starting to catch on to the idea that no-churn ice cream is the summer time hack you need in your life. I’ve cranked vanilla ice cream in sweaty Texas heat for an hour with my cousin growing up (fun but too much of a pain), I’ve popped ice cream into my neglected Cusinart ice cream maker (loud, takes too much time), and I’ve thrown bags of ice cream around the kitchen with my baking students (also fun, but messy and cold). None of these methods have anything on no-churn ice cream. If you can whip cream, all you need do is mix in everything else and it’s freezing time. It’s actually pretty shocking to know that you can make premium tasting ice cream WITHOUT any extra work.

About that matcha shortage: how I save money on matcha

I read not too long ago that there is an expected matcha shortage in 2025. Global demand is too much for production at the moment. While I have noticed that it’s tougher to find those tiny cans of good quality matcha, I have an easy money saving hack for this recipe.

Matcha latte powder is much less expensive than ceremonial or culinary grade matcha. Ounce for ounce the packages have a great deal more and the matcha at least in this brand is a really good quality. Yes matcha latte powder is not pure matcha but matcha that’s been mixed with sugar. Nonetheless, it’s going into a sweet recipe, and not adding much sugar.

If you’re concerned about the added sugar in your matcha latte powder, at least in the brand I bought, here’s a trick. Scoop the powder into a fine-meshed sieve, then sift out the matcha into a small bowl. Because the sugar is much coarser, most of it will stay in the sieve.

Do be careful to buy a reputable brand. There’s reported fake potentially mislabeled powders being passed off as matcha by dishonest brokers. If it seems too cheap, it’s probably best to steer clear. For now, I’m loving this Jade Leaf matcha latte powder and will use it until I can find a can of my favorite ceremonial grade matcha.

Matcha strawberry ice cream ingredients

ingredients for strawberry matcha ice cream

Heavy cream: for fat and texture
Sweetened condensed milk: for sweetness
Vanilla extract: to connect the strawberry and matcha flavors
Strawberry jam (make your own, or store-bought): for strawberry flavor, extra texture, and flavor.

Matcha latte powder: adds a tiny bit of sweetness, but mostly adds the earthy bitterness of green tea along with gorgeous color.

Tips for making the best ice cream

pouring homemade strawberry jam into jar

Use good jam: my preference is to make my own strawberry jam, but if you don’t have time, use a good quality jam like Bonne Maman or Crofter’s. To me good strawberry jam should be bright red and have very few ingredients.
Use good matcha: just like with wine good matcha to use in a recipe is the the one you’d want to drink. This Jade Leaf is quite good on its own, so I knew it’d be good for this recipe. Good matcha should be vivid green. Muddy colored ones have oxidized or aren’t of as good quality. Those will be not as pretty.
Scoop or pipe?: My directions have you alternate colors with a small ice cream scoop to create the pattern in the ice cream. For an alternative, pop the strawberry and the matcha ice creams into a pastry bag with no tip. Pipe either alternating stripes or layers of the different ice creams for a different striped effect. You’re the artist here; you choose!

Strawberry Matcha No-Churn Ice Cream

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Author: Elizabeth Farr
Total Time: 8 hours 30 minutes
Yield: 6 cups

Print Recipe

Description

Strawberry and matcha were made for each other, and it’s hard to argue that in the face of this gorgeous vivid green and super smooth pink that come together into one of the most delicious ice creams you’ll ever eat.

Ingredients

Scale

2 cups heavy cream (473 mL)
14 oz can sweetened condensed milk (414 mL)
2 tsp vanilla extract
1/2 cup strawberry jam, homemade or store bought (144 g)
3 Tablespoons matcha latte powder

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Instructions

Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
Line the bottom of a 9″x5″ loaf pan with parchment.
Beat the cream and vanilla in the chilled bowl until you get stiff peaks.
Open up the can of sweetened condensed milk, then drizzle it down the side of the bowl.
Use a baking spatula to scrape out all the sweetened condensed milk, then fold the cream and milk together into a smooth, consistent mixture.
Scoop out half of the cream into another bowl.
In one of the bowls, add in the strawberry jam.
Scoop the jam into one of the bowls, then use your spatula to fold in the jam about 10 times. The mixture should be pink, but it’s okay if there are spots that aren’t fully mixed. In fact, it looks prettier if this is the case.
Add the matcha to the other bowl and mix it in until the vibrant green is thoroughly mixed.
Use spoons or small scoops to alternate dollops of the ice creams in the bottom of your pan. It should look like a checkerboard.
If you’re using a small enough scoop, you should be able to make a second layer of ice cream scoops. If this is the case, keep alternating the colors so that green only touches pink.
Lightly smooth the top, then cover the pan well with plastic wrap.
Freeze overnight or about 8 hours.
After freezing, if you’d like you can transfer the ice cream to a lidded freezer container like a Pyrex or a Tovolo. Covered, this ice cream is best kept for up to 2 weeks.