Before you start preparing the ice cream, place the loaf pan into the freezer to chill.
Pour the heavy whipping cream into the large bowl of a stand mixer with whisk attachment and whip the heavy cream until firm peaks.
In a separate large bowl, empty 1 can of sweet condensed milk and mix together it together with 4 tsp of Matcha Green Tea powder. (Optional for the Match green swirls: take 2 tsp of sweet condensed milk apart in a small cup and mix it with another 2 tsp of Matcha green tea powder, set aside).
Fold 1/3 of condensed milk with Matcha in the whipped cream using a spatula. Fold it in gently until homogeneous. Now take the whipped cream and fold it back in the rest of the condensed milk mixture in two parts.
Remove the loaf pan from the freezer and transfer the whipped cream into the loaf pan. Tap on the counter to release any trapped air bubbles.
If you are using Matcha green tea swirls, use previously reserved Matcha mixture and drizzle it over the whipped cream. Use end of the spoon to make the swirls.
Cover with plastic food wrap and secure with elastic. Place into the freezer for 6 hours or overnight. Scoop and serve!