Name: Strawberry Matcha No-Churn Ice Cream
Prep time: 8 h 30 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 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

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.