Matcha Ice Cream


  • 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.

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