Green Tea Coconut Milk Ice Cream Low Gi
Indulge in the creamy, guilt-free delight of Green Tea Coconut Milk Ice Cream, a low-GI dessert that’s as nutritious as it is delicious. This dairy-free treat combines the velvety richness of coconut milk with the earthy elegance of matcha green tea powder, sweetened naturally with xylitol or erythritol for a low glycemic index option. A hint of vanilla and a pinch of sea salt elevate the flavors, while optional unflavored gelatin ensures an ultra-smooth, scoopable texture. Whether you churn it in an ice cream maker or use a no-churn freezer method, this recipe is refreshingly simple and perfect for those seeking a healthier alternative to traditional ice cream. Serve it with a sprinkle of matcha or fresh mint for a sophisticated finish that will impress every palate.
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Recipe Information
Ingredients
- 400 ml Coconut milk (full-fat)
- 180 ml Unsweetened almond milk
- 2 tsp Green tea matcha powder
- 4 tbsp Xylitol (or erythritol)
- 1 tsp Vanilla extract
- 1 pinch Sea salt
- 1 tsp Unflavored gelatin powder (optional, for creamier texture)
- 2 tbsp Water (to dissolve gelatin)
Instructions
In a medium mixing bowl, whisk together the coconut milk, almond milk, matcha powder, xylitol, vanilla extract, and a pinch of sea salt until fully combined. Make sure there are no lumps of matcha powder remaining for a smooth texture.
If you’re using gelatin, sprinkle the gelatin powder over 2 tablespoons of water in a small microwave-safe bowl. Let it sit for 5 minutes to bloom, then microwave the mixture for 10 to 15 seconds until the gelatin is dissolved and liquid. Stir this into the milk mixture.
Taste the mixture and adjust the sweetness if needed by adding a little more xylitol or erythritol.
Chill the mixture in the refrigerator for 2 hours until cold. This helps the flavors meld and ensures the ice cream churns properly.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (approximately 20-25 minutes).
If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for 1 hour, then stir with a fork or whisk to break up ice crystals. Repeat this process every 30 minutes for about 3 hours until creamy.
Transfer the finished ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Scoop and serve as is or garnish with your favorite toppings such as fresh mint leaves or a sprinkle of matcha powder.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.1 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 388 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
