Ingredients

• 2 cups heavy whipping cream
• ¾ cup whole milk
• 1 cup granulated sugar
• 2 tablespoons unsweetened Matcha powder (more or less to taste)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. In a large bowl, combine heavy cream, whole milk, granulated sugar, matcha powder, vanilla extract, and salt. Whisk for 2–3 minutes until the sugar is fully dissolved; when you rub a little of the mixture between your fingers, it should feel completely smooth.
2. If the base isn’t cold enough at this point, place it in the ice-cream bowl and run the machine on “cool only” mode to chill it.
3. Switch to “ice-cream” mode and churn until thick and the consistency of soft-serve ice cream, or let the program run to completion.
4. Transfer the ice cream to a shallow container or loaf pan.
5. If desired, sprinkle sprinkles or colored sugar on top.
6. Press plastic wrap or wax paper directly onto the surface, cover tightly, and freeze overnight. Matcha ice cream stays fairly soft, so there’s no need to let it soften before serving.