No Churn Matcha Cookies and Cream Ice Cream

This creamy no churn ice cream pairs matcha green tea with crushed Oreos for a delicious combination.No Churn Matcha Cookies n Cream Ice Cream

Summer might be ending soon, but the current sweltering heat means it’s definitely still ice cream time. I’d like to be on an ice cream diet right now if that was a thing.

The magical number for today is 7. Why 7, you ask?

Because seven is the number of ice cream scoops I currently own. I know, I know. No person needs seven ice cream scoops unless they own an ice cream shop. And truthfully, I only use about 2 of them. But somehow, I ended up with seven.

Some were gifts, like cool party favors. Some were my own purchases in the hopes of finding the perfect ice cream scoop. And because I don’t like to throw anything away, my collection has grown to 7. Maybe one day I’ll put them up on a wall in the house for decoration.

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Back to this ice cream. Matcha tends to be bitter and cookies and cream is really sweet, so the two flavors really complement each other. I also love the color contrast. You don’t see much cookies and cream or Oreo flavors in Japanese desserts, but I’ve always enjoyed this combination and since I couldn’t find this ice cream flavor, I made my own.

This ice cream actually held together pretty well under the sweltering heat. I played around with photographing these cones for more than 20 minutes in my super hot house before this finally happened.

The ice cream prep is super easy. I previously shared the no churn method with my Cookies and Cream Ice Cream post. This is a similar process, except that you need to whisk in the matcha powder.

Special Ingredients

Maeda-En Matcha powder (you can use others, but this is my preferred choice because it has such a natural strong green color due to its premium quality. Make sure you buy the gold canister because the silver culinary quality has a much duller shade of green)

No Churn Matcha Green Tea Cookies and Cream Ice Cream

Ingredients:

  • 2 cups cold heavy cream
  • 1 (14 oz) can sweetened condensed milk (full fat version)
  • 3-4 tbsp premium quality matcha green tea powder
  • 8 Oreo Cookies, crushed

Directions:

1. Add heavy cream to stand mixer and whip on high speed until stiff peaks form.

2. In a large mixing bowl, add condensed milk and matcha powder. Whether you add 3 or 4 tbsp depends on how much you enjoy the matcha flavor. 4 tbsp will definitely be more intense and more of the bitter tea will come out, but I really enjoy the flavor of matcha so I prefer 4. Using a whisk, mix the condensed milk with matcha until smooth and no matcha powder lumps remain.

3. Using a spatula, gently fold in whipped cream until uniform. Fold in crushed Oreos, reserving about 3 tbsp.

4. Pour ice cream into a 9 x 5 loaf pan. Use a spatula to smooth and even out the surface. Sprinkle remaining crushes Oreos on top. Freeze overnight.

All images and content are © Kirbie's Cravings.

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No Churn Cookies and Cream Ice Cream

No Churn Matcha Cookies and Cream Ice Cream

10 comments on “No Churn Matcha Cookies and Cream Ice Cream”

  1. Ooh I love the dark background and the colors! So pretty 🙂 And yes, I definitely need a no-churn ice cream recipe these days because my ice cream maker attachment bowl can’t stay cold enough in my apartment! (sob)

    • aw thanks! i feel your pain. I’ve been playing around with my newest toy, a cotton candy machine and it worked great the first few days and then yesterday when I was trying to photograph in the heat, the cotton candy was melting sooo fast. It was pretty much a puddle within a minute after it was finished.

  2. I love  how the ice cream color is so vibrant. Good combination too, with a chocolate cone!

  3. I actually don’t think I have EVER had matcha, but if it makes things this pretty then I’ll have to keep an eye out for it! This looks amazing!

    • matcha is super popular here in Southern Cali because of all the health benefits. Definitely look out for it next time you’re at a coffee shop as most usually serve a matcha latte, including Starbucks. I love the flavor and color and it works really well with desserts =)

  4. I just wanted to thank you for sharing this recipe, it looks amazing! I hope you don’t mind, I have featured it on my blog in a post dedicated to new ways of enjoying matcha tea!

    Looking forward to trying this out, it looks delicious.

    Grace | http://www.eatwriteexplore.com

  5. Question: what constitutes as heavy cream? I don’t know if it’s because I live in Canada or just because I’m never looking in the right places, but whipping cream seems to be the closest thing. Are they the same?

    • I’m not familiar with how it is in Canada, but in the US, we have both whipping cream and heavy cream available. Heavy cream has a higher fat content (between 36-40%) which is needed for the recipe because whipping cream is too thin (30% or less). I usually find the small cartons near buttermilk and whipping cream. Do you see anything labeled heavy whipping cream because that is heavy cream (at least in the US)

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