Sugar-Free Creamy Matcha Ice Cream
Indulge in the vibrant, earthy sweetness of *Sugar-Free Creamy Matcha Ice Cream*, a luscious dessert that’s as healthy as it is satisfying. Crafted with full-fat coconut milk and heavy cream, this rich treat boasts a velvety texture without a hint of added sugar—sweetened naturally with erythritol or monk fruit for a guilt-free twist. The bold, umami flavors of premium matcha powder shine through, perfectly balanced by the warmth of vanilla extract and a pinch of salt. Using a custard base with gently tempered egg yolks ensures a smooth and creamy finish, while an ice cream maker churns it to perfection. Ideal for matcha lovers seeking a low-carb dessert, this recipe requires minimal effort yet delivers maximum indulgence. Serve it in bowls or cones for an energizing treat that’s perfect for warm afternoons or a light, refreshing finale to your meal!
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Recipe Information
Ingredients
- 2 cups Coconut milk (full-fat)
- 1 cup Heavy cream
- 3 tablespoons Matcha powder
- 0.5 cup Erythritol or monk fruit sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 3 large Egg yolks
Instructions
In a medium saucepan over medium heat, combine coconut milk, heavy cream, and matcha powder. Whisk together until the matcha powder is completely dissolved and the mixture is heated through but not boiling.
In a separate bowl, whisk the egg yolks with the erythritol or monk fruit sweetener until well combined and slightly thickened.
Slowly pour about 1 cup of the warm matcha mixture into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining matcha mixture. Stirring constantly, cook over medium heat until the mixture thickens slightly and coats the back of a spoon, about 4-5 minutes. Do not let it boil.
Remove from heat and stir in the vanilla extract and salt. Allow the mixture to cool at room temperature for about 10 minutes.
Pour the mixture into an airtight container, cover, and refrigerate until completely chilled, approximately 2 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to harden before serving.
Serve the sugar-free creamy matcha ice cream in bowls or cones and enjoy this delightful guilt-free treat!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 154.8 g | 774% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 794 mg | 264% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 16.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 145 mg | 11% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1326 mg | 28% | |
*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.
