Summer. It’s something that’s synonymous with sandals and sunshine, beaches and barbecues, fire pits and fireflies, and of course, ice cream.
One must eat all of the ice cream you can get your hands on during the warmer months of the year – it’s almost like it’s the law or something. Many of us likely have those jingly-jangly memories of the ice cream truck roaming the streets of the suburbs throughout June, July and August. How many times did we take a break from the slip and slide out on the lawn, and run into the house to ask mom for cash so we could have our ice cream sandwiches, fudgcicles or whatever your sweet tooth happened to tingle for?
Now that I’m a grown-up, I’ve given up on chasing down the local kid with the ice cream truck and have taken to making my own ice cream. And no, I don’t own an ice cream maker. If I did, there’s a good chance I would never leave my house, except to buy ingredients for more ice cream.
I’m pretty smitten with the no-churn style of making ice cream though. All you need is a stand mixer, whipping cream, sweetened condensed milk — otherwise known as nectar of the dairy gods — and whatever mix-ins you like. Beat the whipping cream until it forms soft peaks, beat in the condensed milk, and then add the mix-ins. Scrape it into a loaf pan or other freezer-safe container, and freeze until the ice cream is firm enough to scoop.
And that's it! Cocoa powder makes chocolate (obviously) but go ahead and fold in chocolate sauce, lemon curd, fruit purées or vanilla beans.
To switch things up, I decided to hop on the matcha train and beat in some of that green tea powder. Am I ever glad I did! The bitterness from the matcha plays well with the sweetness of the condensed milk. It feels thick and luscious on the tongue, and that lovely pastel green is quite pretty. Ripe raspberries and strawberries would look awesome served alongside. Seeing as matcha is a superfood, I assume it’s also super good for me, which means this ice cream is essentially a health food and I don’t feel guilty if I eat it daily until it’s gone.
2⅓ cups (560 ml) whipping cream
One 300 ml can sweetened condensed milk
2½ Tbs matcha green tea powder
- In the bowl of a stand mixer fitted with a whisk attachment, beat the whipping cream until soft peaks form
- Beat in the sweetened condensed milk, and beat for another minute or two until medium peaks form
- Add the matcha powder and beat until it's evenly incorporated and smooth. Stop once or twice to scrape the bottom and the sides of the bowl
- Scrape the green whipped cream into a freezer-safe container or loaf pan. Wrap tightly with plastic wrap and freeze for six hours or overnight. Let stand at room temperature until soft enough to scoop
Keeps in the refrigerator for up to one month