Creamy, vibrant green, and ready without an ice cream machine. This 3-Ingredient Matcha Ice Cream combines whipped cream, sweetened condensed milk, and KISSA Matcha Basic into a smooth treat. Minimal effort, maximum matcha moment – perfect for hot days when you want something homemade in minutes.
Why 3-Ingredient Matcha Ice Cream is perfect for summer
This ice cream needs no machine, no eggs, and no complicated steps – just whip, mix, fold, and freeze. The condensed milk keeps it soft and scoopable straight from the freezer, while KISSA Matcha Basic gives it that signature vibrant green color and gentle matcha flavor. Easy to prepare ahead, easy to scoop, and easy to share – ideal for garden afternoons, picnics, or a quick treat after dinner.
Tips & Tricks for perfect preparation
Whip the cream to stiff peaks – it should hold its shape on the whisk. Combine the condensed milk and matcha first in a separate bowl and stir until completely smooth and lump-free before adding it to the cream. Fold the matcha mixture into the whipped cream gently, in a few additions, to keep the air in and the texture light. Cover the container before freezing to avoid ice crystals, and let it freeze at least 2–3 hours, or longer for a firmer scoop.
Ingredients
- 200 ml cream (Schlagsahne)
- 80 ml sweetened condensed milk
- 6–8 g KISSA Matcha Basic
Instructions
- Whip the cream until stiff.
- Combine the condensed milk and matcha until smooth.
- Fold the matcha mixture into the whipped cream until smooth.
- Freeze at least 2–3 hours.
For a vegan version, use a plant-based whipping cream, for example coconut-based, and swap the condensed milk for a vegan alternative made from coconut or oat.
