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No churn strawberry matcha ice cream served in a bowl, rich color and smooth texture.

Easy Strawberry Matcha Ice Cream

A no-churn ice cream recipe that combines creamy matcha flavor with bright strawberry swirls, perfect for hot days and easy to customize.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Heavy whipping cream Can substitute with whipping cream, do not use half and half.
  • 14 oz Sweetened condensed milk Dairy-free condensed milk can be used in a pinch.
  • 3 tablespoons Matcha powder Use good culinary grade matcha, sift if clumpy.
  • 1 teaspoon Vanilla extract Enhances the flavor.
  • 1 pinch Salt Balances flavors.
For the Strawberry Swirl
  • 1.5 cups Chopped strawberries Fresh or frozen works; fresh gives a brighter taste.
  • 1 to 2 tablespoons sugar To sweeten the strawberries.
  • 1 squeeze Lemon Enhances fruit flavor.

Method
 

Preparation
  1. Mash the strawberries with sugar and lemon juice; let sit for 10 minutes.
  2. Whisk matcha powder into sweetened condensed milk with vanilla and salt until smooth.
  3. In a separate bowl, whip the heavy cream to soft peaks.
  4. Fold the matcha mixture into the whipped cream gently until mostly combined.
  5. 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.
  6. Swirl gently with a knife and cover with plastic wrap.
  7. Freeze for at least 6 hours or overnight.
Serving
  1. Let ice cream sit at room temperature for 5 minutes before scooping.

Notes

Experiment with variations like adding chocolate chips or using coconut cream. Keep an eye on fruit juiciness when swirling to ensure a smooth texture.