Easy Strawberry Matcha Ice Cream — No Churn is my go to move when I want something cold and cute in the freezer but I do not want to drag out an ice cream machine or babysit a custard. You know those days when it is hot, you are tired, and you still want a fun dessert that feels a little special? This is for that exact mood. It tastes like creamy vanilla meets earthy matcha, with bright strawberry swirls that make every scoop feel like a treat. I started making it after one too many pricey matcha scoops out, and honestly, this version hits the spot at home. If you can whisk and fold, you can make it. 
What is no-churn ice cream?
No churn ice cream is exactly what it sounds like: ice cream you can make without churning it in a machine. Instead of slowly freezing while a machine whips in air, we build a creamy base that freezes well on its own. The big trick is using whipped cream for lightness and sweetened condensed milk for smooth texture, so you do not end up with a solid ice block.
I love this method because it is reliable. It is also flexible, so you can riff on flavors depending on what is in your pantry. If you are into easy homemade frozen desserts, you might also like this high protein option I make on busy weeks: easy cottage cheese ice cream. Different vibe, same low effort joy.
Here is what makes no churn work:
Air + sugar + fat are doing the heavy lifting. Whipped cream adds air. Condensed milk adds sweetness and helps keep things scoopable. And the fat from cream keeps the texture creamy.
Why you’ll love this recipe
First, it is simple. Like, actually simple. You do not temper eggs, you do not use a thermometer, and you do not need special equipment beyond a mixer or a strong whisk arm.
Second, the flavor is so balanced. Matcha has that gentle grassy, toasted vibe, and strawberry brings brightness and a tiny bit of tang. Together they taste like a fancy dessert shop scoop, but you made it in your kitchen with your favorite spoon nearby.
Third, it is a freezer hero. I have made this for random weeknights, for friends coming over, and for those moments when I just want something sweet after dinner. It also pairs weirdly well with savory meals when you want dessert that feels refreshing. Like if you just made something cozy and saucy, say easy marry me gnocchi, a cold matcha strawberry scoop after is chef kiss in regular person terms.
“I made this for my sister who loves matcha, and we both kept going back for tiny extra scoops. The strawberry swirl made it taste like something from a fancy ice cream shop.”
Quick list of reasons I keep this on repeat:
- No machine and no cooking
- Pretty swirls so it looks impressive
- Strong matcha flavor without tasting bitter
- Easy to customize with fruit, chocolate, or vanilla
Key ingredients and substitutes
This recipe is basically a short list, and that is part of the charm. I will tell you what each ingredient does, plus what you can swap if needed. Because we have all been there, halfway through a recipe, realizing we are missing one thing.
The core ingredients
- Heavy whipping cream: This whips up fluffy and gives you that ice cream lift. Substitute: you can use whipping cream, but do not use half and half. It will not whip the same.
- Sweetened condensed milk: This keeps the texture smooth and scoopable. Substitute: there is not a perfect swap, but in a pinch you can use a dairy free condensed milk if you need it.
- Matcha powder: Use a good culinary grade matcha. If it tastes bitter in your drink, it will taste bitter here too. Sift it if it is clumpy.
- Strawberries: Fresh or frozen both work. Fresh tastes brighter. Frozen is great when berries are sad and expensive.
- Vanilla extract and pinch of salt: Small things, big difference. They round out the matcha and make the strawberry pop.
About the strawberries: I like doing a quick strawberry swirl by mashing berries with a little sugar and letting it get juicy. If you are short on time, strawberry jam works too. Just warm it for a few seconds so it swirls easily.
Optional add ons that I do when I am feeling extra:
White chocolate chips, crushed freeze dried strawberries, or even mochi bits if you can find them.
Random dinner note while we are chatting about cooking: if you are planning a fun weekend meal and want something bold before dessert, this easy bibimbap Korean rice bowl is a great one. Spicy savory food plus cold creamy dessert is a very good combo.
How to make matcha ice cream
This is the part where you realize it is mostly mixing, swirling, and then waiting. The waiting is the hardest, not going to lie.
Step by step, the way I do it
1) Make your strawberry swirl. Mash 1 to 1 and a half cups chopped strawberries with 1 to 2 tablespoons sugar and a squeeze of lemon. Let it sit 10 minutes until syrupy. If you want it smoother, blend it quickly. If you want it thicker, simmer it for 3 to 5 minutes and cool it completely.
2) Mix the matcha into the condensed milk. In a bowl, add sweetened condensed milk, vanilla, and a pinch of salt. Sift in the matcha powder and whisk until smooth. This helps prevent matcha lumps later.
3) Whip the cream. In a separate bowl, whip cold heavy cream until you get soft peaks that hold their shape. Do not whip until it looks dry. If it starts looking grainy, you went a bit far.
4) Fold, do not stir. Add the matcha condensed milk mixture into the whipped cream and gently fold until mostly combined. A few pale streaks are fine. Overmixing can deflate the base, and we want that air.
5) Swirl in strawberry. Pour half the matcha base into a loaf pan. Spoon some strawberry mixture over it. Add the rest of the base, then add more strawberry. Use a butter knife to swirl, just a few turns. If you over swirl, it all turns light pink. Still tasty, just less dramatic.
6) Freeze. Press plastic wrap right on the surface, cover, and freeze at least 6 hours, preferably overnight.
Serving tip: let it sit on the counter for 5 minutes before scooping. That tiny rest makes it smoother and easier to scoop.
If you are looking for a cute dessert project for a different day, these easy chocolate eclairs are so fun when you want something classic. And if your kitchen mood is more crispy and buttery, this easy crispy gnocchi skillet is honestly a weeknight lifesaver.
Flavour variations
This is where you can make the recipe feel new every time. The base stays the same, and you swap the swirl or mix ins.
My favorite twists
Strawberry matcha latte vibe: Add 1 to 2 tablespoons milk powder to the condensed milk mixture for a slightly toastier, cafe style taste.
Matcha chocolate chip: Skip strawberry and fold in mini chocolate chips at the end. Dark chocolate works best with matcha.
Berry mix swirl: Use raspberries or a mix of berries. Raspberries are tangier, so add a touch more sugar.
Coconut matcha: Replace a portion of the heavy cream with full fat coconut cream, and use toasted coconut on top.
Strawberry cheesecake feel: Add crushed graham crackers right before serving, not before freezing, so they stay crunchy.
One small warning from experience: watery fruit can freeze icy. If your strawberries are super juicy, cook them down for a few minutes and cool before swirling. It takes a little longer, but the texture stays creamy.
Common Questions
Can I make this less sweet?
A little, but not too much. Sweetened condensed milk is doing texture work. You can use a bit more matcha or a pinch more salt to balance sweetness, or add more tangy strawberry.
How do I keep matcha from clumping?
Sift the matcha and whisk it into the condensed milk first. Do not dump matcha straight into whipped cream.
Can I use frozen strawberries?
Yes. Thaw them first and drain a little if they are super watery. Or simmer them for a few minutes so the swirl is thicker.
How long does it last in the freezer?
It is best in the first 1 to 2 weeks. After that it is still safe, but the texture can get a little more icy if it is not tightly covered.
Why is my ice cream hard to scoop?
Usually it needs 5 to 10 minutes on the counter. Also make sure you pressed plastic wrap onto the surface and sealed the container well.
A sweet little freezer win you should try this week
If you have been wanting an easy homemade dessert that feels a little special, Easy Strawberry Matcha Ice Cream — No Churn is the one. You get creamy matcha flavor, pretty strawberry ribbons, and zero machine drama. If you want to compare methods or just geek out on matcha ice cream inspiration, I also like reading No-Churn Matcha Ice Cream | Sift & Simmer and Matcha Ice Cream (No-Churn) – Teak & Thyme because they both have smart tips that line up with what works at home. Now go clear a little freezer space, grab your matcha, and make yourself a batch. Future you, the one standing in front of the freezer at night, is going to be so happy. 
Easy Strawberry Matcha Ice Cream
Ingredients
Method
- Mash the strawberries with sugar and lemon juice; let sit for 10 minutes.
- Whisk matcha powder into sweetened condensed milk with vanilla and salt until smooth.
- In a separate bowl, whip the heavy cream to soft peaks.
- Fold the matcha mixture into the whipped cream gently until mostly combined.
- Layer half of the matcha base in a loaf pan, swirl in the strawberry mixture, add the remaining base, and then top with more strawberry.
- Swirl gently with a knife and cover with plastic wrap.
- Freeze for at least 6 hours or overnight.
- Let ice cream sit at room temperature for 5 minutes before scooping.
