After my recent post about my one-step no-churn Matcha Ice Cream, it got really good feedback from you guys. So I will show you guys how to make my creamy rich Chocolate Ice Cream.
It goes great with toasted almond flakes and my homemade lower in sugar, and lower in saturated fats fudge cocoa brownies. (Will be out in the next few weeks)
Like my Matcha Ice Cream, you need to make sure that all your ingredients are cold cold cold so that you can whip your heavy cream up. I like to also keep my bowl and whisk attachment in the fridge until chilled before using it.
Thanks to you guys for the much support of my Matcha Ice Cream recipe! Hope you will like this fuss-free recipe too! 🙂
From my recent trip to Japan, Osaka I came to love the flavor, matcha (green tea). It’s so fascinating that matcha flavored foods can range from KitKat to Ice cream. This recipe is inspired from this trip and recently I came across Nigella Lawson’s One Step No-Churn No-Machine Ice Cream and instantly fell in love with her fuss-free easy ice cream recipe. A lot of my viewers asked me if I could show them how to make ice cream without an ice cream maker. No doubt that to have an ice cream maker will sure to get you creamy ice cream but this no-machine ice cream recipe is just as good if not creamier.
Please do note that the quality of your matcha powder will greatly affect the taste of this ice cream. Do get a good brand! In Singapore, I highly recommend ‘Ujinotsuyu Matcha Powder’. You could get it from any Japanese supermarket. Another to note is that please do not get ‘Red Man Bakeable Green Tea Powder’, I have tried it before and it was a total disaster. Good matcha powder = good matcha ice cream.
Lastly, as long as you are whipping heavy cream up, you have to make sure that your cream/ingredients is cold cold cold. For this recipe, I have refrigerate both my heavy cream and condensed milk. If not, you will not able to whip it up.