Beat the cold heavy whipping cream on medium with a hand mixer or standing mixer. Increase the speed to medium-high and continue until stiff peaks form.
Reduce the speed and pour the condensed milk into the whipped cream.
If you are using vanilla extract and mint extract to increase the nice scent, pour them afterward.
Sieve the matcha green tea powder to prevent lump. Then, add matcha green tea powder into the mixture and mix well.
Prepare a container and transfer the ice cream mixture into the container. Spread it well with a spoon or spatula.
Close the container with a lid or plastic wrap and freeze for at least 6 hours.
Scoope the ice cream and serve!
Notes
You can also hand-whisk the whipping cream, but this will take up to 10 minutes. We are using the ceremonial-grade matcha powder to get matcha's deep and elegant taste. However, you can also substitute it with the culinary-grade matcha. The taste will become mild and not too strong, but you will lose the natural healthy contents from the matcha.