3-Ingredient Matcha Ice Cream

I don’t know about you, but I myself did not believe at all when I first got an ice cream recipe with only three ingredients listed in it. Because in culinary school, we were taught to perform a bunch of mathematical calculations, to cook creme anglaise as the base for ice cream, and to use a Pacojet machine, if not a Bravo Trittico machine, in order to churn ice cream, gelato or sorbet.

Only matcha powder, whipping cream and condensed milk to make matcha ice cream? No way! Being immensely skeptical with the workability of the recipe, I decided to give it a go, just to prove that the 3-ingredient method would not work. The result? Foolish is the word to describe myself, as the matcha ice cream turned out to be velvety smooth and packed with matcha flavour. “Textbook method is not necessarily the only way to make ice cream, ” I concluded.

In other words, even though you may not have a state-of-the-art ice cream machine, or you are not familiar with cooking creme anglaise, do not be discouraged, because the good news is: you can still make ice cream at home with just a hand mixer. Obviously, the mouthfeel and texture of homemade ice cream is incomparable with the industry leading brands, such as Häagen-Dazs or Ben & Jerry’s, but the level of satisfaction you’ll get from your own work is massive.

So, give it a go! This matcha ice cream is literally as easy as one-two-three.

Watch this video on how to make matcha ice cream with only 3 ingredients without an ice cream machine:

Original recipe from: Healthy Foodie Ph YouTube channel


  • Whipping cream (hot, for matcha) 100g
  • Matcha powder 20g (2 Tbsp)
  • Condensed milk 180g
  • Whipping cream (chilled) 400g


  1. Dissolve matcha powder in hot whipping cream, and whisk to form a smooth paste. Add matcha paste to condensed milk, and mix well.
  2. Whip 400g chilled whipping cream to medium peak.
  3. Add matcha-condensed milk mixture to the whipped cream. Whip until well combined.
  4. Cover matcha cream with plastic film, touching the cream.
  5. Freeze for 3 hours. Take matcha cream out from freezer, and whip it until smooth.
  6. Return back to freezer and freeze overnight.
  7. Before serving, let it thaw and soften a little by leaving the ice cream at room temperature for about 10 minutes.
Serve matcha ice cream with warm crispy chocolate waffles

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