No Churn Matcha Dulce de Leche Ice Cream
This matcha dulce de leche ice cream is an easy, impressive dessert that's creamy, flavorful and simple to prepare. It doesn't require churning, making it perfect for beginners.
Servings: 6 Cups
Equipment
- Electric Mixer or Stand Mixer
- Sieve Fine Mesh
- Loaf Pan 5 x 9-Inch
Ingredients
For the Ice Cream
- 2 Cups heavy cream chilled
- ¾ Cup dulce de leche store bought or home-made, chilled
- 2 Tablespoons matcha powder
- 2 Tablespoons vanilla extract
- 1 Teaspoon salt
For the Topping
- 4 Tablespoons 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
Chill everything: Ensure cream and dulce de leche are cold for best results.
Sift matcha carefully: Prevent lumps by sifting matcha powder thoroughly.
Freeze overnight: For ideal consistency, freeze at least 6 hours or overnight.
Keep ingredients chilled: Chill your mixing bowl, heavy cream and dulce de leche before whipping. This helps the cream whip up faster, prevents melting, and keeps it fluffy, especially in warm weather.
Toast your nuts: If using nuts, lightly toast them first to enhance their flavor and add extra crunch.
Pan choices: While a standard 9 x 5-inch loaf pan works well, feel free to use different sizes or shapes such as a 9 x 13-inch cake pan. Shallow pans freeze ice cream faster, and ceramic, glass or metal pans all work great.
Sift matcha carefully: Prevent lumps by sifting matcha powder thoroughly.
Freeze overnight: For ideal consistency, freeze at least 6 hours or overnight.
Keep ingredients chilled: Chill your mixing bowl, heavy cream and dulce de leche before whipping. This helps the cream whip up faster, prevents melting, and keeps it fluffy, especially in warm weather.
Toast your nuts: If using nuts, lightly toast them first to enhance their flavor and add extra crunch.
Pan choices: While a standard 9 x 5-inch loaf pan works well, feel free to use different sizes or shapes such as a 9 x 13-inch cake pan. Shallow pans freeze ice cream faster, and ceramic, glass or metal pans all work great.
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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