Whip the whipping cream with an electric mixer until soft peaks form. Then place in the fridge.

In a separate bowl, lightly whisk the eggs, then add the sugar and vanilla extract. Beat well until the mixture thickens and forms a ribbon when lifted. Add half of the cream and the matcha green tea powder and whisk together. Add the remaining cream and gently fold to combine.

Pour into a Tupperware container and seal with the lid. Place this in the freezer for 7-8 hours to chill and set. Scoop some into your favourite bowl and enjoy!