Low Carb Creamy Matcha Ice Cream

Indulge in the velvety goodness of Low Carb Creamy Matcha Ice Cream, a guilt-free dessert that’s as luxurious as it is wholesome. Bursting with the vibrant, earthy flavor of matcha green tea powder, this recipe combines the richness of heavy cream and almond milk with a perfectly balanced touch of sweetness from erythritol or your favorite low-carb sweetener. The silky custard base, thickened with egg yolks and infused with a hint of vanilla, ensures every spoonful is irresistibly smooth. Ideal for those following keto or low-carb lifestyles, this homemade ice cream skips the sugar but not the indulgence. Serve it as a refreshing treat or a sophisticated finale to any meal—perfect for matcha lovers and health-conscious dessert enthusiasts alike!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a separate small bowl, whisk matcha green tea powder with a few tablespoons of the warm cream mixture to form a smooth paste.

Step 3

Add the matcha paste back into the saucepan with the cream mixture, stirring well until fully combined.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.

Step 8

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.

Step 9

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.

Step 10

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm before serving.

Nutrition Facts

Serving size	(1044.9g)

Amount per serving	% Daily Value*
Calories	1905.4

Total Fat 181.1g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 632.2mg	0%
Total Carbohydrate 246.5g	0%
Dietary Fiber 3.6g	0%
Total Sugars 0.9g
Protein 15.7g	0%

Vitamin D 161.0IU	0%
Calcium 559.3mg	0%
Iron 4.9mg	0%
Potassium 472.1mg	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: 60.8%

Protein: 2.3%

Carbs: 36.8%