Summer Is Here: 4-Ingredient No-Machine Matcha-Oreo Ice Cream

Who doesn’t love ice cream? And now that it’s summer, ice cream is an essential staple that satisfies any sweet craving in the hottest weather. But making ice cream from scratch is just way too much work (and who even owns an ice cream machine?) and store-bought ice cream has limited flavor combinations (not to mention some of those sketchy preservatives)… So what is the solution? Obviously, no-machine, no-churn ice creams that can be whipped up in a couple of minutes! No-machine ice cream takes only two ingredients plus whatever add-ins you want and is so simple that if you mess it up, there is something sadly wrong with you.








This is the perfect dessert to impress your friends with because not many people know how to make ice cream. But it’s pretty much like we’re cheating here because anyone, and I literally mean anyone, could make this ice cream. It is SO EASY! So to start off with, you need to make the ice cream base. The ingredients? One little carton of heavy whipping cream and one little can of sweetened condensed milk. The process? Throw them in a stand mixer and whip it up. Done. This would be a perfect time to press a “that was easy” button.








Anyway, you seriously got to try this ice cream. The matcha and Oreo’s work perfectly together in ways you could never imagine. So go make some ice cream. I know you want to. (BTW, if you don’t want to make so much of the same flavor of ice cream, just separate the base into two and add different flavorings to each one so you have a quart of one flavor and a quart of another.) Yum!








4-Ingredient No-Machine Matcha-Oreo Ice Cream

Makes 2 quarts

  • 1 pint (2 c.) heavy whipping cream
  • 1 (14-oz) can sweetened condensed milk
  • 1/4 c. matcha green tea powder
  • 8 Oreo cookies, crushed
  1. Add heavy cream to stand mixer & whip on high speed until medium peaks form.
  2. Add in sweetened condensed milk & matcha powder, & whip on high speed until the ice cream base returns to medium peaks.
  3. Using a spatula gently fold in crushed Oreo cookies.
  4. Pour ice cream into two 1-quart containers, tapping on the counter to remove any air pockets. Freeze overnight.

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