Oh my matcha!

Don’t miss the giveaway I have going on during the Matcha Series. See the other posts here:

• Matcha Tahini Mango Tuna Sushi (with low carb option and “bowl” option for those who don’t care for Nori (seaweed sheets)
• Kiwi Cucumber Juice
• Matcha Donuts – one chocolate glazed and one half and half; both delicious!

Two reasons I started making my own homemade ice cream and both have to do with ingredient control:

1. Providing my children ice cream without refined white sugar and high fructose corn syrup was my main goal.
2. Second goal was that I wanted to enjoy ice cream too; so it had to be low-carb and free of yucky tasting ingredients.

Simple recipe for matcha ice cream

This recipe is incredibly easy to make. Start with my base vanilla ice cream recipe; egg free and no cooking required! Every time I make this recipe, I double it. Matcha can be an acquired taste for some people, so I have a suggested range for the intensity level of the matcha taste in this recipe.

Also, if you have some in your family who only like vanilla, you can divide a batch of the vanilla base using half for vanilla and half for matcha. You’ll want to use 1 1/4 to 2 teaspoons of matcha powder per cup of the vanilla base, or if you are a die-hard matcha lover, use as much as you like.

For my children’s version of ice cream, I chose maple syrup as a sweetener. Compared to white sugar which has no nutrients at all, maple syrup contains the minerals zinc and manganese as well as antioxidants.

When making ice cream for myself, I make a few substitutions to keep it low carb. (see the recipe)

On a side note, matcha ice cream goes well with chocolate drizzle… (try using the chocolate glaze from my donut recipe as a topping.) Matcha ice cream also goes well WITH my donuts, so try them together haha!

Matcha Ice Cream

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Ingredients

  

• 1 cup whole milk for low carb option use full fat coconut milk
• ¾ cup maple syrup for low carb option use Swerve Confectioners to taste, my sweet tooth is weak, so I only use 1/3 cup
• Dash of salt
• Seeds from one vanilla bean or 1 tsp vanilla extract
• 2 cups heavy cream
• 3-5 teaspoons culinary grade matcha powder

Instructions

 

• Combine milk and maple syrup, stirring well.
• Stir in salt, vanilla bean seeds, matcha and cream. (you might want to sift the matcha if it's clumpy, and it helps to use a whisk to incorporate the green tea powder)
• Refrigerate at least two but up to 24 hours
• Prepare in ice cream maker according to directions.
• Dish up and enjoy! 

You’ll be glad later if you Pin this post now! Enter giveaway at the bottom of this post.

TOM Tribe Matcha Giveaway!