Keto Creamy Matcha Ice Cream
Treat yourself to a luxurious, guilt-free dessert with this Keto Creamy Matcha Ice Cream recipe — a delightful blend of rich, velvety texture and earthy matcha flavor, perfectly suited for low-carb lifestyles. Made with heavy cream, unsweetened almond milk, and erythritol sweetener, this keto-friendly recipe is both indulgent and sugar-free, keeping your goals on track without sacrificing taste. The inclusion of nutritious matcha powder adds a vibrant green hue and a dose of antioxidants, while egg yolks lend extra creaminess for that irresistible custard-like texture. With simple ingredients and an easy-to-follow preparation method, this ice cream is ideal for summertime cravings or anytime you want a refreshing healthy treat. Scoop up this homemade matcha perfection and savor the harmony of creamy decadence infused with the revitalizing essence of matcha!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 2 tablespoons Matcha powder
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
1. In a medium saucepan, combine the heavy cream and almond milk. Place over medium heat, stirring occasionally, until the mixture just begins to simmer. Do not let it come to a boil.
2. While the cream mixture is heating, in a medium bowl, whisk together the erythritol, matcha powder, and salt until well combined.
3. In a separate bowl, beat the egg yolks until smooth. Gradually whisk the dry mixture into the egg yolks until fully combined.
4. Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly, to temper the eggs and prevent scrambling.
5. Gradually add the rest of the cream mixture to the egg mixture, whisking continually.
6. Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F on a kitchen thermometer).
7. Remove the saucepan from the heat and stir in the vanilla extract.
8. Pour the mixture through a fine-mesh sieve into a clean bowl to catch any cooked bits of egg. Let it cool to room temperature.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until thoroughly chilled.
10. Once the custard is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions, until it reaches a soft-serve consistency.
11. Transfer the ice cream to a lidded container and freeze for at least 2-3 hours, or until firm enough to scoop.
12. Serve the ice cream in bowls and enjoy your keto-friendly treat!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 0.9 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 514 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 168 mg | 4% | |
*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.
