Step 1

Add the whipping cream and vanilla extract to the bowl of a stand mixer, and beat on high speed until stiff peaks form.

Step 2

Carefully fold in the sweetened condensed milk and matcha powder until they're well incorporated.

Step 3

Pour the ice cream base into a 9x15-inch loaf pan, and smooth it out. Cover it with a layer of plastic wrap pressed against the ice cream, and freeze for 3 hours.

Step 4

Remove the ice cream from the freezer, and put it back into the bowl of the stand mixer. Beat on medium-high speed for 1 minute.

Step 5

Put the ice cream back in the loaf pan, smooth it out, and cover it again with plastic wrap pressed into the ice cream. Freeze for 5 more hours, then serve.