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Quick Strawberry Matcha Swirl Ice Cream (No-Cook Base)
75% authentic · Fusion
A faster, no-cook version of strawberry matcha ice cream. This recipe uses sweetened condensed milk and whipped cream for a quick, creamy texture without the fuss of a custard base, with vibrant strawberry swirls.
Ingredients
- Heavy cream2 cups, very cold
- Sweetened condensed milk1 can (14 oz)
- Matcha powder1.5 tablespoons
- Fresh strawberries1 cup, pureed
- Vanilla extract1 teaspoon
- SaltPinch
Steps
- 1
In a large chilled bowl, whip the very cold heavy cream until stiff peaks form.
- 2
In a separate bowl, whisk together the sweetened condensed milk, matcha powder, vanilla extract, and salt until smooth. Ensure the matcha is fully incorporated.
- 3
Gently fold about one-third of the whipped cream into the matcha-condensed milk mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Be careful not to overmix.
- 4
Spoon about half of the matcha ice cream base into a freezer-safe container. Dollop spoonfuls of the strawberry puree over the base. Repeat with the remaining matcha base and strawberry puree.
- 5
Using a knife or skewer, gently swirl the strawberry puree through the matcha base to create a marbled effect. Do not over-swirl.
- 6
Cover the container tightly and freeze for at least 6 hours, or until firm.
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