Let’s whip up this incredibly simple and elegant Matcha Ice Cream:

1. Prepare Your Pan and Matcha Base:

• Place a 9-by-5-by-3-inch metal loaf pan in the freezer to chill thoroughly.
• In a large mixing bowl, whisk together the sweetened condensed milk, matcha powder, pure vanilla extract, and a pinch of fine salt.
• Whisk vigorously until the matcha powder is completely dissolved and the mixture is smooth and uniform in color, with no clumps. Sifting the matcha into the bowl first can help prevent clumping. Set this mixture aside.

2. Whip the Heavy Cream:

• In a separate large bowl (preferably chilled, with chilled beaters), pour in the 2 cups of cold heavy cream.
• Using an electric mixer on medium-high speed, whip the cream until it holds firm peaks. This should take about 2-3 minutes. Firm peaks mean that when you lift the beaters out of the cream, the peak that forms stands up straight or curls over just slightly at the very tip.

3. Combine the Mixtures (Gently!):

• Take about ½ cup of the whipped cream and gently fold it into the condensed milk and matcha mixture using a rubber spatula. This step lightens the heavy matcha base, making it easier to incorporate into the rest of the whipped cream without deflating it.
• Now, pour the lightened matcha mixture into the large bowl with the remaining whipped cream.
• Gently fold everything together with the rubber spatula, using large, sweeping motions from the bottom up and over the top, until the mixture is well blended and no white streaks of cream remain. Be careful not to stir or overmix, as this will knock the air out of the whipped cream.

4. Freeze:

• Remove the chilled loaf pan from the freezer.
• Pour the prepared no-churn matcha ice cream mixture into the chilled loaf pan. Spread it into an even layer with your spatula.
• Cover the pan tightly with plastic wrap, pressing it gently onto the surface of the ice cream if possible to help prevent ice crystals from forming.
• Freeze until the ice cream is solid and scoopable, about 3 hours, or preferably up to overnight for the firmest set.

5. Serve:

• To serve, if the ice cream is very hard straight from the freezer, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
• Scoop into bowls or cones and enjoy your homemade No-Churn Matcha Ice Cream!

Gentle folding is the key to a light, creamy no-churn ice cream!