Keto Green Tea Ice Cream

Indulge in the creamy, guilt-free delight of Keto Green Tea Ice Cream, a luscious dessert that beautifully balances rich, velvety textures with the earthy elegance of matcha. Perfect for those following a low-carb lifestyle, this recipe uses heavy cream, unsweetened almond milk, and erythritol sweetener to create a smooth, keto-friendly base that’s both satisfying and naturally sweetened. The vibrant matcha green tea powder brings a distinctively bold flavor and a wealth of antioxidants, while hints of vanilla add a touch of warmth. This homemade concoction features a classic custard technique, ensuring a creamy consistency that rivals any store-bought ice cream, and it’s churned to perfection for a soft, dreamy finish. Whether served as a finale to your favorite meal or as a refreshing midday treat, this keto dessert is a stunning fusion of indulgence and nutrition.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 1 cup Erythritol sweetener
• 2 tablespoons Matcha green tea powder
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.

Step 6

Allow the ice cream base to cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.

Step 7

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.

Step 8

Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.

Nutrition Facts

Serving size	(1049.4g)

Amount per serving	% Daily Value*
Calories	1930.2

Total Fat 181.1g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 927.2mg	0%
Total Carbohydrate 248.4g	0%
Dietary Fiber 4.7g	0%
Total Sugars 0.9g
Protein 16.8g	0%

Vitamin D 161.0IU	0%
Calcium 574.3mg	0%
Iron 5.6mg	0%
Potassium 573.4mg	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: 60.6%

Protein: 2.5%

Carbs: 36.9%