Keto Green Tea Ice Cream
Indulge in the creamy goodness of *Keto Green Tea Ice Cream*, a guilt-free dessert that combines the rich flavors of matcha with a silky, custard-like texture. Made with heavy cream, unsweetened almond milk, and erythritol, this low-carb delight is perfect for those following a ketogenic lifestyle. The earthy, subtly sweet notes of matcha green tea powder are perfectly balanced by the warmth of vanilla extract, while the addition of egg yolks creates a luxuriously smooth base. Whether you're a matcha lover or simply seeking a refreshing keto-friendly treat, this homemade ice cream delivers a burst of flavor and elegance in every scoop. It's easy to make, gluten-free, and ideal for savoring on a hot day or impressing guests with a unique dessert.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Erythritol sweetener
- 2 tablespoons Matcha green tea powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
Instructions
In a medium saucepan, combine the heavy cream, almond milk, and erythritol sweetener. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a small bowl, whisk together the matcha green tea powder with a few tablespoons of the hot cream mixture until a smooth paste forms. Return the matcha paste to the saucepan, stirring well to combine.
In a separate bowl, whisk the egg yolks until they become pale and slightly thickened. Gradually add about 1/2 cup of the hot cream mixture to the yolks, whisking constantly to temper the eggs and prevent curdling.
Pour the yolk mixture back into the saucepan with the rest of the cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 160°F (71°C).
Remove from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any egg solids.
Allow the ice cream base to cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft serve.
Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 0.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 574 mg | 44% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 573 mg | 12% | |
*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.
