Homemade Honey Matcha Ice Cream

Treat your friends and family to some delicious homemade honey matcha ice cream that doesn’t require an ice cream maker to make!

Disclaimer: This post is written in partnership with Loblaw as part of a multi-month partnership for the Loblaw 2018 Canadian Food Trends. As always, all opinions are my own and thank you for supporting the brands who support me! These partnerships are what makes working on this blog possible.

Homemade Honey Matcha Ice Cream

Growing up, green tea was a staple in my household. Whether it be drinking it in the morning, afternoon, during meals, or after meals it was only natural to combine my love for green tea with my love of ice cream (have you seen my ice cream only Instagram account with my bestie? Yeah, that’s how much we love ice cream haha). For the fourth Loblaw Canadian Food Trend, we are Rediscovering Traditions and adding a little twist to it, so I’m turning my favourite household traditional tea growing up into my favourite dessert!

I am obsessed with matcha ice cream. I’m one of those odd-balls who will hoard matcha ice cream whenever it is in on sale at Loblaws so I thought, why not make it at home? I’ve made ice cream a handful of times last year with a neighbour of mine and it came out fantastic, so I thought that I could totally do it myself. I mean it’s only 1:1 condensed milk and whipping cream, right?

Here’s where I went wrong. The first thing I did was drop the mixer! I’ll admit that desserts are not the strongest card in my deck, so I enlisted the help of H’s brother. He’s the true hero here and it’s almost become tradition for him to make baked goods while I “helped” by watching and eating. We made a couple of batches to freeze to get the taste down and honestly, if you could’ve seen us in the kitchen, you’d be impressed.

Between me dropping our mixer, licking whipped cream off the whisk while saving the bowl of it from making friends with the floor, and attempting to mix with a chopstick because I had broken the handheld whisk a few weeks ago. But not to worry, my freezer ended up being 70% ice cream and I think we’ve formed a new tradition of me eating whipped cream and making batches of ice cream.

For more recipes on Rediscovering Traditions and info on the Loblaw 2018 Canadian Food Trends, visit Loblaws.ca/TasteTheNewNext

What You’ll Need to Make this Homemade Honey Matcha Ice Cream

• condensed milk
• matcha powder, I purchased mine from Loblaws under the Pure Leaf Brand
• honey
• vanilla extract
• heavy cream (whipping cream)

How To Make Homemade Honey Matcha Ice Cream

Honestly, this homemade ice cream is so easy to make if you 1. don’t drop your mixer and 2. don’t have slippery fingers and nearly drop your bowl of whipped cream. If I can make multiple batches, so can you! If you have kids, you can even bring them into helping and they can DIY their own add-ins to mini batches if you purchase mini containers for them!

• Whisk together your condensed milk, matcha powder, honey, and vanilla extract and set aside.
• With your electric mixer on medium-high speed, mix until your heavy cream has firm peaks.
• Bit by bit, fold your whipped cream into your condensed milk mix (as you always want the heavier ingredient on the bottom) until they’re blended together. Folding is usually done with a rubber spatula as it’s gentle. Do this carefully to avoid knocking air out of the mixture.
• Once everything has been blended together, pour into a chilled container and freeze until solid.

Fun ways to use your honey matcha ice cream

• make gourmet ice cream sandwiches (extra step? dip that cookie into melted chocolate first and chill the cookie on parchment paper. boom! gourmet x100)
• turn the honey matcha ice cream into a milkshake
• serve it on top of shaved ice and turn it into bing soo – a popular Korean dessert
• have you every tried a Houjicha Milk Float? It’s a milk tea (think bubble tea!) topped with matcha ice cream

For more recipes on Rediscovering Traditions and info on the Loblaw 2018 Canadian Food Trends, visit Loblaws.ca/TasteTheNewNext

Tips on making the perfect homemade ice cream

• What causes ice crystallization? When ice cream melts and refreezes such as when the container of ice cream is left out on the counter, then re-frozen, its smaller ice crystals melt and then refreeze into larger ice crystals. Make sure you put your ice cream back in the freezer right away to avoid crystallization!
• Eat it quickly! Because your homemade ice cream doesn’t have stabilizers in it like the ones store-bought ones might have, your ice cream has a short shelf life so eat it quickly!
• Avoid freezer burn by placing wax or parchment paper over the ice cream’s surface to prevent contact with air in the freezer.

Homemade Honey Matcha Ice Cream

Treat your friends and family to some delicious homemade Honey Matcha Ice Cream that doesn't require an ice cream maker to make!

5 from 8 votes

Print Rate

Course: Dessert

Cuisine: Asian

Prep Time: 10 minutes

Cook Time: 0 minutes

Chill: 8 hours

Total Time: 8 hours 10 minutes

Servings: 6 servings

Author: Carmy

Ingredients

• 2 cans condensed milk 400 ml each
• 6 tbsp matcha powder
• 2 tbsp honey
• 2 tsp vanilla extract
• 2 cups heavy cream

Instructions

• Whisk together your condensed milk, matcha powder, honey, and vanilla extract and set aside.
• With your electric mixer on medium-high speed, mix until your heavy cream has firm peaks.
• Bit by bit, fold your whipped cream into your condensed milk mix (as you always want to heavier ingredient on the bottom) until they’re blended together. 
• Once everything has been blended together, pour into a chilled container and freeze until solid. I froze my ice cream overnight.

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