A few weeks ago, we got a babysitter (hooray!) and went out to a movie. And not just any movie, but Wonder Woman. And not just in any theater, but a theater with recliner seats and servers who will cater to your every food and beverage need during the movie. I’ve been to exactly four movies in a theater since my kids were born (and that’s counting the two times I saw The Force Awakens when we had grandparents available for free babysitting), so it kind of felt like we’d warped into the future.
I tried to buy tickets for the movie ahead of time, in person, before we got dinner at the sushi place next door. I was shocked when almost all of the seats were already booked. And that I had to buy through a kiosk instead of through a human being. And that I had to select my seats ahead of time. As I was struggling, probably with a pained look on my face, a kind young adult working at the theater approached me with what I can only describe as an I have to explain this system to an elder… again look, and gently suggested I buy my tickets online days in advance. I have never felt so old.
Anyways, the movie was amazing. Robin Wright majestically owning a bunch of German soldiers was everything I never knew I needed in a movie. Five stars. And as a bonus, the sushi was tasty. We were set to order green tea ice cream for dessert, but sadly the restaurant’s freezer had just died and the ice cream had melted. Poor ice cream, you deserved better. I filed the craving away while we were traveling, but I’ve had a hankering for it ever since.
Now that we’re home, I was just a click away from ordering a packet of matcha, or ground green tea powder, from the interwebs (see, I can do technology!). There’s plenty more in the packet after I made this recipe, and I’m looking forward to using it in smoothies and other baked treats. And if matcha isn’t your thing, I think that you could omit it from the recipe and still get a delicious ice cream.
This was my first foray into no-churn ice cream, and I couldn’t believe how easy it was. It is a three ingredient base that is endlessly adaptable to whatever your taste buds fancy, and the base comes together in minutes. Is it the healthiest dessert in the world? No. Is it a rich, cool, creamy bowl of summer relief? Yes it is.
It is cherry season now here in Michigan, and I think that the extra sweetness of cherries roasted in butter and brown sugar, plus the crunch of roasted pecans, adds a nice contrast to the green tea. And the color! So beautiful. If you can handle waiting at least four hours after everything comes together while it freezes, you are going to be in for a treat.
- 1 cup cherries, pitted and quartered
- 1 cup pecans, roughly chopped
- 3 tablespoons butter, melted
- ¼ cup brown sugar
- 2 cups heavy cream
- 1 can sweetened condensed milk (14 oz.)
- 1 teaspoon vanilla
- 2 tablespoons matcha powder
- Preheat oven to 325° and grease a baking pan. In a medium bowl, stir together cherries, pecans, melted butter and brown sugar. Pour mixture onto baking pan and roast for 20 minutes, stirring mixture after 10 minutes to make sure it doesn’t stick or burn. Transfer to a plate or bowl to cool.
- While mix-ins are cooling, make the ice cream base. Combine sweetened condensed milk and matcha powder in the bowl of a stand mixer. With whisk attachment, stir to combine. Pour in heavy cream and vanilla and gradually increase mixer speed to medium-high. Whip mixture until stiff peaks form.
- Once cherries and pecans have cooled, stir them into the ice cream base gently by hand with a rubber spatula. Pour ice cream into a muffin pan or other freezer-safe container. Freeze for at least four hours or overnight.