Description

Indulge in the refreshing and irresistible flavors of homemade Matcha Pistachio Ice Cream Crunch. This creamy, no-churn ice cream is bursting with the vibrant taste of matcha and the crunch of toasted pistachios.

Ingredients

– 2 cups heavy cream

– 1 (14 oz) can sweetened condensed milk

– 2 tablespoons matcha powder

– 1 teaspoon vanilla extract

– 1 cup shelled pistachios, roughly chopped

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Instructions

1. 1. In a large bowl, whip the heavy cream until stiff peaks form.

2. 2. In a separate bowl, combine the sweetened condensed milk, matcha powder, and vanilla extract. Whisk until well incorporated.

3. 3. Gently fold the matcha mixture into the whipped cream until fully combined.

4. 4. Fold in the chopped pistachios.

5. 5. Transfer the mixture to a loaf pan or other freezer-safe container. Cover and freeze for at least 4 hours, or until firm.

6. 6. Scoop and serve the Matcha Pistachio Ice Cream Crunch, garnished with additional chopped pistachios if desired.

Notes

For a creamier texture, let the ice cream sit at room temperature for 5-10 minutes before scooping. Leftover ice cream can be stored in the freezer for up to 2 months.

Prep Time: 15
Category: Dessert
Method: No-Churn
Cuisine: American