Step 1

Sieve the matcha powder and set it aside. Whisk together one tablespoon of heavy cream with the matcha powder until it’s fully incorporated. Set aside.

Step 2

Combine the remaining cream, condensed milk, matcha powder mix, vanilla extract, and a pinch of salt into a wide bowl. Whisk for about a minute by hand, making sure not to overmix. As soon as the liquid is about to get thick, stop whisking.

Step 3

Pour the content into ice cube trays, and cover with cling wrap. Freeze for about 2 hours or until the cream mixture is firm to the touch.

Step 4

While the ice cream is freezing, get 2 large piping bags ready fitted with a star nozzle. Insert the tip of the bags into a tall glass, so it’s easy to handle when it’s time to pipe the ice cream. Also, have the serving cups ready.

Step 5

Now, release the cubes by giving the tray a QUICK run under running water or break cubes with a paring knife.  Place the cubes in the stand of a food processor and blend until it’s silky smooth, about 2 minutes or so.  You can equally use a heavy-duty blender if you don’t have a food processor.

Step 6

Quickly spoon the ice cream into the piping bags. Twist the end of the bag to seal it, slowly add pressure from the top of the bag as you swirl the ice cream into individual serving cups or waffle cones. Top with your favorite ice cream toppings