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:
- Providing my children ice cream without refined white sugar and high fructose corn syrup was my main goal.
- 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!
- 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
- 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.