Matcha Mint Ice Cream
- 2 cups cream
- 1 cup sweetened condensed milk
- 1 tbsp matcha powder
- 1 tsp peppermint extract
- ¼ cup chopped pistachios
- Using an electric mixer, whip the cream and condensed milk until light and fluffy. Add the matcha powder and peppermint extract and whip until well combined. Using a rubber spatula, fold in the pistachios. Transfer mixture to a freezer-safe dish and freeze for 6 to 8 hours or until completely frozen.
- Serve immediately or store in the freezer for up to 3 months.
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