Strawberry Matcha Ice Cream for Easy Summer Nights
Strawberry matcha ice cream sounds fancy, but it’s really just a creamy no‑churn base with two simple flavors layered together: jammy strawberries and earthy green tea.
Equipment
- Small saucepan
- Medium Bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Loaf pan or freezer-safe container
- Butter knife or chopstick (for swirling)
- Plastic wrap
- Foil or lid
Ingredients
For the strawberry ripple
- 200 g fresh strawberries hulled and chopped (about 8–10 medium; about 1 1/2 cups)
- 50–70 g granulated sugar to taste (about 1/4–1/3 cup)
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp cold water (optional)
- 1 tsp cold water for cornstarch slurry (optional)
For the matcha ice cream base
- 480 ml heavy whipping cream cold (minimum 35% fat; about 2 cups)
- 1 can sweetened condensed milk (400 g / 14 oz)
- 2–3 Tbsp matcha powder sifted
- 1 tsp vanilla extract
- 1 pinch fine sea salt
Instructions
- Cook the strawberries: Add the chopped strawberries, sugar, and lemon juice to a small saucepan. Set over medium heat and cook, stirring occasionally, until the berries soften and release their juices, 5–8 minutes. Taste and add a spoonful more sugar if your berries are very tart.
- Thicken the compote (if needed): If the mixture looks very thin and liquidy, stir in the cornstarch slurry and simmer for 1–2 minutes more, until glossy and lightly thickened. You’re aiming for a loose jam.
- Cool completely: Transfer the strawberry mixture to a shallow bowl and let it cool to room temperature, then chill it in the fridge.
- Bloom the matcha: In a medium bowl, whisk the sweetened condensed milk, vanilla, salt, and sifted matcha until smooth and evenly green.
- Whip the cream: Pour the cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer, whip on medium-high speed until medium-firm peaks form, about 2–4 minutes.
- Lighten the matcha mixture: Scoop about 1 cup of the whipped cream into the condensed-milk-matcha bowl and fold gently with a spatula until mostly combined.
- Fold everything together: Scrape the lightened matcha mixture into the remaining whipped cream. Fold gently just until you don’t see obvious streaks of white.
- Layer with strawberries: Pour about one-third of the matcha base into a chilled loaf pan or freezer-safe container. Spoon dollops of cold strawberry compote over the top. Repeat, finishing with visible streaks of berry on top.
- Create a swirl: Use a butter knife or chopstick to gently drag through the layers in a loose figure-8 pattern (2–3 passes).
- Freeze: Smooth the surface, press plastic wrap directly onto the ice cream, then cover with foil or a lid. Freeze for at least 6 hours, preferably overnight, until firm enough to scoop.
- Serve: Let the pan sit at room temperature for 5–10 minutes before scooping so it softens slightly.
Nutrition
Calories: 420kcalCarbohydrates: 46gProtein: 7gFat: 24gSaturated Fat: 15gCholesterol: 85mgSodium: 110mgPotassium: 210mgFiber: 2gSugar: 42gVitamin A: 900IUVitamin C: 25mgCalcium: 180mgIron: 1.2mg
Tried this recipe?Let us know how it was!
