I know some of you will question why I’m doing an ice cream recipe in October. Well here’s why– here in Arizona the only things falling from trees, are birds from heat strokes, not pretty orange leaves; and unlike the rest of the country, us Arizonians get to look foreword to 100 degree weather and 2rd degree burns from our seat belt buckles during fall. (though not quite as bad as the 3rd degree burns we get during summer! Or the 1st degree burns just from walking from your car to the store entrance. honestly, no joke.)
I know what you’re thinking. Mint? Matcha? Chocolate? Oh my! Just trust me on this. I’ve been seeing all these “No-Churn” ice cream recipes hogging up my Pinterest newsfeed all summer long, so I gave in and made one of my own.
(Sorry for the smudge on the ice cream… I couldn’t stop myself from licking it, and didn’t realize you’d be able to notice until I saw it on my computer screen. Oopsies!)
This isn’t your regular old mint chocolate chip ice cream. This is MATCHA mint chocolate chip ice cream. For those of you that don’t know what Matcha is yet, you’re behind on the times people! Get with the program and try this metabolism-enhancing, stress-reducing, immune-boosting, cholesterol-lowering, miracle powder!!! I’m not going to go into full detail about all of the health benefits of Matcha green tea, because we would be here for awhile… just know, that this stuff is the god of all green tea. It’s actually the god of ALL tea. It comes in a powdered form rather than whole leaves like traditional tea. It dissolves and turns whatever you add it to, a gorgeous vibrant green color. Some matcha powders are super bright neon green, others have a lighter, less intense color. It all depends on the brand, quality, etc. I got mine from Full Leaf tea company, and you can purchase it HERE.
They have just about every single kind of loose leaf tea, and I personally recommend the Coconut Crème! I drink tea every. single. night. Plain, no honey or anything, so I’ve tried quite a bit of tea in my days, but they gave me this coconut tea as a gift, and let me tell you. It was THE BEST tea I have EVER drank in my life!!!! Even those who don’t like the flavor of tea will seriously enjoy this naturally sweet tea with hints of vanilla, coconut, and pineapple. Not to mention how gorgeous it is with it’s long black strands of black tea and real chunks of dried pineapple. I’m kind of hooked, and really anxious to try the rest of their teas!
As much as I enjoyed creating and consuming this ice cream, this post was brought to you by a series of unfortunate events. Let me explain…
I was so excited to photograph this ice cream because of how gorgeous It was. I had the perfect little scoop of ice cream all ready to be photographed- props set up, lighting done, and ice cream scooped. After I took the first picture, the battery light came on. As I scurried around searching for the charger (mind you that ice cream isn’t very patient when it’s 100 degrees) I realized I must have left it at my parent’s house; because if me, a MOM, can’t find something, then it’s either gone forever, or at least not anywhere in the house.
So because I’m working with ice cream, I didn’t have much time to improvise, so I grab my phone and of course after the first picture, it dies too. I run to get my charger and OF COURSE the chord isn’t long enough to reach the table where all my props were, so that is why some of my photos are taken without a backdrop or lighting, just outside… with my iphone… don’t judge. And if all of that weren’t enough, just as I begun taking pictures outside, the landscapers on the golf course directly behind my house starting scalping the grass, so along came a tsunami of dirt and grass particles all on my BLACK backdrop and in my ice cream (sadly, that didn’t stop me from consuming it, dirt and all!) It really just wasn’t my day, so that is why I justified myself eating 3 scoops of ice cream (but considering I’m lactose intolerant, that didn’t end too well either…)
With all that being said, I am not a mint chocolate chip kind of person. I’m the kind of person that prefers an 80/20 ratio of add-ins to ice cream. When I was younger, it was always a competition of who could dig around the ice cream container and pick out all of the mix-ins and leave all the plain boring ice cream for whomever the next unfortunate person was.
But this ice cream, let me tell you. I have seen the light and I have been converted to mint chocolate chip ice cream. This is probably one of the most delicious ice creams I have ever had in all honesty. The actual base of this Ice cream was amazing, but the thing I liked the most was actually the texture. I thought that because this ice cream wasn’t made in an ice cream maker, that it’d be a little icier and a little harder than traditionally made ice cream, but it was actually quite the opposite! It does melt faster which is ok, just more of an incentive to eat it faster, right? But even when it melts, it remains this light mousse-like texture. It’s the most silky, creamy, fluffy ice cream I’ve ever had. But I know what you’re thinking. Green tea, mint, and dark chocolate? Sounds strange, but the flavor is SO refreshing. You get the cool mint at first, then the super clean aftertaste from the matcha, and of course everything tastes good with chocolate.
Let me just emphasize again…this requires NO ICE CREAM MAKER and just FIVE ingredients! This literally took just a few minutes to whip up and about 4-6 hours of freezing time. No cooking, no churning, it’s so easy that even my sister could do it! (and she literally has burned water before) Honestly, I don’t think I’ll ever go back to the old way of making ice cream.
So here’s the run down– All you have to do, is whip your heavy cream and matcha until it reaches stiff peaks.
Mix in your sweetened condensed milk and extract.
Gently fold in your chocolate and pour into a 9×5 loaf pan.
Freeze for at least 4 hours-overnight.
When you’re ready to eat it, let it sit out for a few minutes and enjoy!
I’ve trying to convince myself that this is a healthy alternative to regular ice cream… In my head, the Matcha powder and the dark chocolate cancel out the heavy cream and sweetened condensed milk. We’ll just stick with that.
p.s. I love chocolate, so I thought that 6 ounces was the perfect amount, but if you don’t like as much, try cutting it back to 4 ounces.
Ok, who am I kidding? I had more than one scoop…
Ok, that’s better. And that’s also what I was talking about when I said I had to take the pictures in my backyard… Too bad I couldn’t use my camera, because the color of the ice cream is so much more vibrant in person! (Damn you iPhone!)
This post was sponsored by Full Leaf Tea Company, however all thoughts and opinions expressed are 100% my own.
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