Keto Creamy Matcha Ice Cream

Indulge in the luxurious creaminess of Keto Creamy Matcha Ice Cream, a delightful low-carb dessert that combines the bold, earthy flavor of matcha with a velvety custard base. Perfectly suited for keto and sugar-free lifestyles, this recipe uses rich heavy cream, unsweetened almond milk, and erythritol for a guilt-free treat that satisfies your sweet cravings. Infused with vibrant matcha powder and a hint of vanilla, this ice cream delivers a perfect balance of sweetness and umami in every spoonful. With its smooth, custard-like texture achieved through a simple egg yolk tempering technique, this homemade creation is freezer-ready in no time. Whether you’re a matcha lover or exploring keto-friendly desserts, this recipe is a creamy, refreshing celebration of flavor and health-conscious indulgence.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

2. While the cream mixture is heating, in a medium bowl, whisk together the erythritol, matcha powder, and salt until well combined.

Step 3

3. In a separate bowl, beat the egg yolks until smooth. Gradually whisk the dry mixture into the egg yolks until fully combined.

Step 4

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.

Step 5

5. Gradually add the rest of the cream mixture to the egg mixture, whisking continually.

Step 6

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).

Step 7

7. Remove the saucepan from the heat and stir in the vanilla extract.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

11. Transfer the ice cream to a lidded container and freeze for at least 2-3 hours, or until firm enough to scoop.

Step 12

12. Serve the ice cream in bowls and enjoy your keto-friendly treat!

Nutrition Facts

Serving size	(927.3g)

Amount per serving	% Daily Value*
Calories	1914.1

Total Fat 181.1g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 632.2mg	0%
Total Carbohydrate 128.6g	0%
Dietary Fiber 6.2g	0%
Total Sugars 0.9g
Protein 18.3g	0%

Vitamin D 161.0IU	0%
Calcium 514.3mg	0%
Iron 2.6mg	0%
Potassium 168.4mg	0%

*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.

Source of Calories

Fat: 73.5%

Protein: 3.3%

Carbs: 23.2%