No Churn Matcha Ice Cream

teas.co.uk · 6 hr 20 min · Makes 8 scoops

You'll need

• 8g Loyd Matcha Japanese Green Tea Powder
• 300ml double cream
• 200ml condensed milk
• 1 large bowl, 1 silicone spatula
• 1 fine sieve for sifting
• 1 1L freezer proof loaf tin with lid

Method

1. Sift the matcha into a large bowl to break up any lumps.
2. Pour in the double cream and whisk until it holds soft peaks and is an even green.
3. Fold in the condensed milk gently until just combined.
4. Spoon into a loaf tin, smooth the top and cover.
5. Freeze for at least six hours, until firm.
6. Let it sit out for a few minutes before scooping.
7. Tip: if the matcha is stubborn about lumps, whisk it to a paste with a splash of the cream first.

Recipe: https://teas.co.uk/recipes/frozen pops for kids/no churn matcha ice cream/