Raspberry Matcha No-Churn Ice Cream

In a large bowl, whisk matcha powder into condensed milk until no more lumps remain and there is a consistent green color throughout. Gently whisk in the fat free half-and-half.

Pour mixture into ice tray slots and place in freezer for a few hours until solid. Pop mixture out of ice tray into the bowl of a food processor and blend for approximately 1 minute until mixture is smooth and creamy. Gently fold in the raspberries and pour mixture into a loaf pan.

Mixture will resemble texture of soft serve ice cream. For a more firm texture, cover pan with cling wrap and return to freezer for a few hours.