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Recipe: Matcha Green Tea No Churn Ice Cream


  • 4 free-range eggs separated
  • 100 g of caster sugar
  • 300 ml double cream
  • a teaspoonful of vanilla extract
  • Omit vanilla extract for Green Tea Ice Cream and add
  • 2 tablespoons of Matcha Powder


  • Whisk the egg whites until stiff.
  • Slowly whisk in the caster sugar and keep whisking until the mixture is glossy.
  • Fold the cream, egg yolks and vanilla essence (or omit and add Matcha powder) in so that they are all well combined.
  • Move the mixture from the bowl into a freezer container (which could be anything such as a loaf tin, baking tray or Tupperware box)
  • Cover with cling film before putting into a large fridge freezer drawer.
  • Wait six hours (or until the so-good-it's-sinful stuff is solid).
  • Pull from the freezer for a frozen treat!
  • And this is just the tip of the iceberg (pun intended!) Your homemade goody will work with a range of summery desserts from fresh fruit, to trifle, jelly and cream tarts.