Low Carb Creamy Matcha Ice Cream
Indulge guilt-free with this luxurious **Low Carb Creamy Matcha Ice Cream**, a perfect treat for matcha lovers who are mindful of their carb intake. This homemade ice cream recipe combines the silky richness of heavy cream with the delicate earthiness of premium matcha green tea powder, balanced by a hint of vanilla and subtle sweetness from a low-carb sweetener like erythritol. Crafted with a smooth egg yolk base, this dessert delivers an irresistibly creamy texture that’s comparable to traditional ice cream, but without the sugar overload. Whether you churn it to perfection in an ice cream maker or savor its melt-in-your-mouth texture as a freezer-ready delight, this keto-friendly creation transforms indulgence into wellness. Perfect for summer, dinner parties, or a personal moment of zen, it’s a refreshing masterpiece that combines flavor, health, and elegance.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Erythritol or preferred low-carb sweetener
- 1.5 tablespoons Matcha green tea powder
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- 4 Egg yolks
Instructions
In a medium saucepan, combine heavy cream, unsweetened almond milk, and erythritol. Cook over medium heat, stirring occasionally, until the mixture starts to steam but does not boil.
In a separate small bowl, whisk matcha green tea powder with a few tablespoons of the warm cream mixture to form a smooth paste.
Add the matcha paste back into the saucepan with the cream mixture, stirring well until fully combined.
In a medium bowl, whisk the egg yolks until they become pale and slightly thickened. Slowly drizzle in about 1/2 cup of the warm matcha mixture into the yolks, whisking continuously to temper the eggs and prevent scrambling.
Pour the tempered yolk mixture back into the saucepan, stirring constantly over medium heat until the mixture thickens slightly, enough to coat the back of a spoon. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to avoid forming a skin. Let it cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, or until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm before serving.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% 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 | 246.5 g | 90% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 0.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 559 mg | 43% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 472 mg | 10% | |
*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.
