- 250 ml or 1 cup whipping cream (unsweetened)
- 200 gms condensed milk
- 4 tbsp Stoneground Matcha
- Whip the cream till soft peaks form.
- Combine the condensed milk and Stoneground Matcha.
- Add the whipped cream and combine gently.
- If you like, you can add some black sesame seeds or chocolate chips.
- Pour into a cake tin and freeze for 4-5 hours or overnight.
- When serving, keep out for 10 minutes and then scoop.