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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for no churn matcha dulce de leche ice cream. You will love this green tea ice cream!
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5 from 5 votes

No Churn Matcha Dulce de Leche Ice Cream

You will love the flavour of this no churn matcha dulce de leche ice cream. It’s a tasty green tea ice cream recipe using dulce de leche. It is so easy to make a matcha ice cream recipe without a machine, and it all starts with a tasty no churn ice cream recipe.
Prep Time10 minutes
Freeze6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: Japanese
Keyword: Ice Cream
Servings: 6 Cups

Ingredients

Topping

  • 4 Tbsp. Skor bits  toffee

Instructions

  • In a large mixing bowl and using hand or stand mixer set to medium-high speed, whip the heavy cream for 3 to 4 minutes. 
  • When the cream starts to form very soft peaks (not enough to hold its shape), add the dulce de leche and continue whipping for another 3 minutes or until soft peaks form. The trails in the cream should be visible but with slightly softened peaks.  
  • Using a fine mesh sieve, sift the matcha powder into the whipped cream and dulce de leche mixture. Continue mixing with the mixer until medium peaks form. 
  • Add vanilla extract and salt and fold gently with spatula until thoroughly combined  
  • Pour ice cream mixture into loaf pan and smooth the top with the spatula. Cover with plastic wrap and chill in freezer for at least 6 hours (overnight preferred).  

Notes

Notes:  
  • re-chilling your mixing bowl, heavy cream, and dulce-de leche helps the whipped cream to form during the whipping process, and prevent it from melting/deflating quickly especially in the warmer weather.  
  • The optional toppings of Skor toffee bits give interesting and contrasting textures to the ice cream. Other toppings that would work beautifully for this recipe: white chocolate chips, chopped/slices nuts (i.e. almonds, cashews, or macademia), and cookie crumbles (i.e. Graham crackers, Biscoff, vanilla wafers). When using nuts, try to toast the nuts before using as the process of toasting brings out the flavour of the nuts themselves.  
  • This recipe calls for 9” x 5” x 3” loaf pan, however other sizes and other forms of pans (i.e. 9”x13”x2” cake pan) also work. A shallower pan will help the ice cream to cool faster. Any materials (ceramic, glass, or metal pans) will work.  
  • Store ice cream in airtight container in your freezer for up to 6 weeks.  

Nutrition

Calories: 349kcal | Carbohydrates: 3g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 389mg | Potassium: 67mg | Sugar: 6g | Vitamin A: 1413IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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