Indulge in the rich flavor of this creamy, no-churn matcha dulce de leche ice cream – a delightful blend of green tea and caramel notes that will tantalize your taste buds with every bite. This easy-to-make recipe requires no special equipment, making it accessible to all. As you savor each mouthful, you’ll appreciate the velvety texture and perfect balance of sweetness and creaminess. So go ahead, beat the heat this summer by treating yourself to a scoop (or two!)
What is Dulce de Leche?
If you’re craving a unique dessert experience, look no further than incorporating dulce de leche into your homemade ice cream. But before we dive into the world of creamy delights, let’s take a step back and explore what dulce de leche actually is. This sweet and tantalizing mixture hails from Latin America, where it’s created by combining milk and sugar over heat until it reaches a rich and thick consistency. Vanilla is sometimes added to the mix, lending a subtle depth of flavor. What sets dulce de leche apart from its caramel counterpart is the use of milk instead of water in its preparation. You can find this tasty ingredient on store shelves, often nestled in the Latin American aisle, or opt for online delivery. For those without an ice cream machine at their disposal, dulce de leche proves to be a game-changer in no-churn recipes, particularly when paired with a slightly bitter flavor profile like matcha green tea.
How to Make Green Tea Ice Cream
Get ready to indulge in a delightful treat with this ridiculously easy matcha ice cream recipe that doesn’t require any special machinery! With just a bowl and a stand mixer or hand mixer, you’ll be whipping up creamy goodness in no time. Start by beating the cream until it forms soft peaks – don’t overdo it, just yet. Next, sift in the matcha powder and mix in the dulce de leche, creating a harmonious blend of flavors. Add a pinch of salt and a dash of vanilla for good measure. The mixture will be ready to go into the freezer once everything is well combined. Simply transfer the concoction into a pan and let it freeze for around six hours – perfect timing for an evening treat or even better, let it chill overnight for a delightful surprise in the morning.
No Churn Matcha Ice Cream Tips
While traditional ice cream making has a long history dating back to the 1500s in Europe, the concept of no-churn ice cream is surprisingly modern. In fact, it wasn’t until the mid-1800s that the first ice cream machines emerged.To create your own no-churn masterpiece, start by whipping heavy cream until you reach soft peaks – think a gentle swoop rather than a rigid stand. Next, add sweetened condensed milk (or in my case, dulce de leche for an added layer of caramel flavor). What’s unique about no-churn ice cream is the absence of eggs, typically found in traditional churned recipes. Instead, the sweetness from the condensed milk or dulce de leche takes center stage.Pour your mixture into a loaf pan or shallow container and let it freeze – the shallower and colder the better for quick freezing. With this no-churn approach, you can kiss those ice cream machines goodbye and still indulge in creamy, dreamy treats. So if you’ve been hesitant to try your hand at making ice cream without the need for a machine, fear not! This matcha dulce de leche ice cream is remarkably easy to whip up – literally.
How to Serve This Ice Cream
Transform your matcha ice cream into a masterpiece by adding an array of toppings such as crunchy toffee or caramel bits, crumbled cookies, nuts, chopped fruit, or white chocolate chips. For added excitement, consider pairing it with matcha cookies or a slice of decadent dulce de leche flan on the side. Alternatively, enjoy it solo for a pure and indulgent treat. This recipe’s long shelf life means you can make a double batch without worrying about running out – the ice cream keeps for up to six weeks in the freezer. With its light, refreshing, and indulgent qualities, green tea ice cream is an exceptional dessert option. The subtle bitterness of matcha powder beautifully contrasts with the sweetness of dulce de leche, making this creamy recipe a joy to prepare and devour.
No Churn Matcha Dulce de Leche Ice Cream Recipe
No Churn Matcha Dulce de Leche Ice Cream
Indulge in the unique flavor combination of this no-churn matcha dulce de leche ice cream, where the subtle bitterness of green tea harmonizes with the rich sweetness of caramel. This recipe’s ease and simplicity make it a must-try for any ice cream enthusiast, requiring just 10 minutes of prep time and 6 hours of freezing time to yield six generous servings.
Instructions
In a large mixing bowl, use a hand or stand mixer set to medium-high speed to whip heavy cream for 3 to 4 minutes. As the cream begins to take shape, add dulce de leche and continue whipping for another 3 minutes, until soft peaks form with visible trails that have slightly softened. Next, sift matcha powder into the mixture through a fine mesh sieve and mix until medium peaks emerge. Add vanilla extract and salt, then gently fold the ingredients together using a spatula until well combined. Transfer the ice cream mixture to a loaf pan and smooth the top with the spatula. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Notes
When preparing to whip heavy cream and dulce-de-leche, ensure you have all the necessary ingredients at room temperature, as this helps the whipped cream form properly and prevents it from melting or deflating quickly, especially during warmer weather conditions. For added texture and flavor, consider optional toppings such as Skor toffee bits, white chocolate chips, chopped nuts (like almonds, cashews, or macadamia), or cookie crumbles (Graham crackers, Biscoff, vanilla wafers). When using nuts, try toasting them first, as this enhances their natural flavors. This recipe requires a 9” x 5” x 3” loaf pan, but other sizes and types of pans (such as 9”x13”x2” cake pan) can also be used. A shallower pan will aid in faster cooling. Any material (ceramic, glass, or metal) is suitable for this purpose. Once frozen, store the ice cream in an airtight container within your freezer for up to six weeks.
