How to Make Low Carb Ice Cream with Matcha Tea Powder
Last updated on July 8th, 2025
This low-carb version of green tea ice cream is infused with Matcha tea powder, making it a perfect dessert for those who want to keep their carb intake in check or prefer a less sugary treat. Pure Matcha Tea Ice Cream is a smooth and silky treat with a luscious, earthy flavour that offers a peaceful and rejuvenating experience.
Low Carb Pure Matcha Tea Ice Cream
If you have a passion for green tea, you’re going to love this delightful and simple Matcha Tea Ice Cream recipe! This treat is crafted with low-carb ingredients, making it a healthier alternative to the green tea ice cream typically found in restaurants, especially at those All-You-Can-Eat Buffets that offer Asian cuisine.
Treat yourself to this creamy dessert that not only satisfies your sweet cravings but also nourishes your body with the goodness of matcha! I’ve even included steps to make it without eggs for anyone with allergies!
Elevate your green tea experience with Matcha
The star of this recipe is organic matcha tea powder, which adds a vibrant green colour and a rich, earthy flavour to Ice cream that regular green tea bags just cannot compete with.
Furthermore, with an intense flavour profile, matcha tea blends seamlessly into the ice cream’s custard-based texture, making it a simple yet effective way to elevate a green tea experience. If you enjoy custard-based desserts, you may want to try my sugar-free Homemade Crème Brûlée.
What You Need to Know about This Recipe
Make ahead
To truly savour the flavour of authentic Matcha in ice cream form, I prepare this green tea ice cream 7-12 hours ahead to allow it enough time to set in the freezer while maintaining a soft, scoopable texture.
Use your choice of sweetener
If you’re looking for a decadent dessert low in carbs, consider making Matcha tea ice cream using your preferred keto or low-carb sweetener instead of sugar. Pulverize it in a coffee grinder to ensure it melts into the ice cream base, avoiding lumps.
You can make it with or without eggs
This recipe is very easy, trust me! I’ll show you how to make it in two ways: with or without eggs and you won’t need an ice cream maker. This Matcha Tea Ice Cream will delight green tea lovers and anyone who tries it.
Why You Will Love Pure Matcha Tea Ice Cream
Intense, rich taste
If you find green tea too bitter, using matcha tea instead of green tea bags in this ice cream will result in a smooth, grassy, and slightly sweet flavour with a hint of umami. Matcha tea has a significantly intense, rich taste with less bitterness.
Restaurant-style
Indulge in the delightful experience of savouring restaurant-style green tea ice cream from the comfort of your own home.
Energy-boosting yet relaxing
Unlike caffeine, Matcha provides a consistent and gradual energy boost throughout the day, avoiding the energy slump that often occurs by early afternoon. Incorporating Matcha powder into your daily routine can also provide added tranquillity due to its L-theanine content, which has stress-relieving properties.
Easy no-churn recipe
Although this recipe for Matcha Tea Ice Cream does not require an ice cream maker, it yields a smooth and scoopable texture once it has set in the freezer.
Are Matcha Tea and Green Tea Leaves the Same?
Let’s break it down. Matcha tea is a superior concentrated version of green tea leaves, but in powder form. However, matcha and traditional green tea do come from the same tea shrub, called Camellia Sinensis, but are produced differently.
Green Tea Bags
At the time of harvesting, the leaves are removed from the tea plant, gathered, and dried to create regular green tea, similar to the kind found in tea bags.
Matcha Tea Powder
For Matcha tea, some plants are shielded from sunlight for three weeks before harvesting. This process naturally boosts the chlorophyll content in the leaves, giving matcha tea its vibrant green colour and enhancing its nutritional value. The leaves are then stone-ground into a fine powder.
Can I use Green Tea Leaves to make Ice cream?
You can, but the flavour may not be strong enough. When hot water is added to green tea leaves, it results in a dark, murky green beverage with a slightly bitter taste, which is enjoyable for any green tea enthusiast. Matcha, on the other hand, is frothy and has a vibrant green colour, a milder, less bitter and earthier flavour when prepared.
I haven’t tried using green tea leaves to make this recipe, but I imagine I wouldn’t achieve the luscious, vibrant green colour that I do with matcha tea powder.
Is Matcha Healthier than Coffee?
If someone offered me a cup of matcha tea, I would accept it without hesitation. Here’s why:
- Regarding potential side effects, Matcha is considered a healthier alternative to espresso or coffee, as it provides a gradual energy boost. I often turn down offers of coffee in the afternoon or evenings because of its dehydrating effects.
- Matcha is abundant in antioxidants compared to coffee and provides a sustained energy boost. Additionally, it helps to keep you alert for an extended period without causing a spike in blood sugar levels.
- It’s not addictive like coffee, so you don’t need to drink it all day to get your fix. Plus, it’s way better for your teeth – no staining, and it can even help fight coffee breath.
- Matcha tea is touted to aid in weight loss, as it is believed to increase metabolism.
Carbs and Servings in this Matcha Tea Ice Cream Recipe
This recipe yields 4 cups of delectable Matcha Tea Ice Cream, each serving size (a scoop) measuring approximately ¼ cup. Each serving contains 8.6g of total carbs, but thanks to the 5.1g of fibre in Matcha tea powder per serving, the net carbs are only around 3.5g.
under 5g net carbs per serving
- 8.6g of carbohydrates
- 5.1g of fibre
- 3.5g of net carbs
Ingredients to make Matcha Tea Ice Cream
Evaporated Partly Skimmed Milk – adds a creamy, rich taste with a hint of caramel.
Egg yolks – stabilize the ice cream mixture, keeping it smooth and scoopable. Alternatively, use vodka and xanthan gum to make it egg-free.
Low-carb sugar substitute – replaces white sugar to lower the carbs in the recipe. If you only have granular sweetener, pulverize it in a coffee grinder. As always, if you’re not watching carbs, you can use regular sugar.
Organic Matcha Powder – I use an organic culinary grade from Jade Leaf (from Amazon).
Whipping Cream – Whipping cream gives this ice cream a smoother texture. Keep it chilled until ready to whip. You can try this using full-fat coconut milk or coconut cream ( the thick solid part inside an unshaken can of coconut milk)
Vanilla extract – will enhance the flavour of the whipped cream.
How to make Pure Matcha Tea Ice Cream
1. Make the Matcha Custard Base
To create this delicious matcha ice cream, mix the egg yolk and sweetener in a saucepan until the mixture is creamy and well combined.
Slowly add the partly skimmed evaporated milk and heat the mixture on medium until it thickens.
egg yolks into a saucepan
bring to medium heat
It’s important to ensure the mixture’s temperature reaches above 165°F to cook the egg and avoid salmonella poisoning. Do not boil, but let it gently heat through.
2. Stir in the Matcha Tea Powder
Next, use a strainer to sieve the matcha tea powder straight into the custard base, then whisk until thoroughly combined.
EXPERT TIP: Use a Japanese bamboo whisk (Chasen) in a small bowl to combine the matcha with a few tablespoons of custard before adding it to the saucepan.
into the custard base
the matcha with the custard base
Whisk the mixture vigorously until it is smooth and turns into a vibrant green colour – the transformation from yellow to green is wonderful! Cover the saucepan with a lid, or transfer the mixture to a container, cover it, and refrigerate for 1 to 2 hours.
3. Make the Whipped Cream
Place whipping cream and sweetener into a mixing bowl. Use an electric mixer with a whisk attachment to beat the mixture until it doubles in size and becomes fluffy. Then, mix in the vanilla extract until it is well incorporated.
USEFUL TIP: Chill the mixing bowl for 15-20 minutes before making the whipped cream for best results.
4. Blend Matcha custard base and whipped cream together
Fold the chilled Matcha custard base into the whipped cream and mix by hand or with an electric whisk on low speed.
Transfer the mixture to a freezer-proof container and cover it with a lid or plastic wrap.
USEFUL TIP: Add an extra layer of aluminum foil to keep the plastic wrap intact throughout the freezing process.
freezer-proof container and cover
(stir every half hour for the first 2 hours)
Freeze the ice cream mixture overnight, stirring every 30 minutes for the first 2 hours. This will prevent the ice cream from turning rock hard. This step is a manual version of a churning machine.
USEFUL TIP: A baking pan works well to freeze your ice cream.
The next day, or when ready to serve, let the ice cream sit at room temperature for a few minutes before scooping and serving.
Tips for Using Pure Matcha Tea to Make Ice Cream
- Use culinary-grade Matcha tea powder for a rich, decadent green tea ice cream flavour.
- Ensure the custard base temperature reaches above 165°F to ensure the egg yolks have cooked without scrambling them and to avoid salmonella poisoning.
- Sift the matcha powder into the custard base using a fine strainer. Alternatively, mix the matcha powder with a small amount of the custard base using a chasen (a traditional Japanese whisk) or a metal whisk before adding it to the rest. This will help to avoid any lumps and ensure an even distribution of the matcha flavour throughout the custard.
- Chill the Matcha custard base before adding it to the whipped cream.
- Chill the mixing bowl for 15-20 minutes before making the whipped cream for best results.
- A baking pan works well to freeze your ice cream.
- Add an extra layer of aluminum foil to keep the plastic wrap intact throughout the freezing process.
- To create perfectly round ice cream scoops, start at one corner of the container and roll the scoop downward as you work toward the center.
Can I make Matcha Tea Ice Cream without Eggs?
If you are allergic to eggs or have concerns about the safety of using egg yolks and the risk of salmonella contamination, there is a straightforward solution: use vodka and xanthan gum as a substitute in this recipe. Follow these easy steps to make match ice cream without eggs:
- Heat the partly skimmed evaporated milk and sweetener in a saucepan until it simmers and steam rises.
- Add matcha powder and a couple of tablespoons of the milk and sweetener combination to a small bowl and whisk until it forms a frothy paste.
- Remove the saucepan from the heat, stir in the matcha paste, and blend it well into the evaporated milk base.
- Return the saucepan to the heat until it comes to a slight boil. Sprinkle the xanthan gum over the mixture and stir vigorously until a slight thickness forms, blending it in completely.
- Remove the pan from the heat and allow it to cool and thicken, stirring occasionally.
- Cover the saucepan and place it in the fridge to keep the mixture chilled until ready to use.
- Make the whipped cream, then whisk in the chilled Matcha base and vodka until fully blended.
- Transfer the mixture to a freezer-proof container, cover and chill overnight, stirring every half hour for the first two hours.
Freezing Tips
Matcha Tea Ice Cream (made with eggs)
Store Matcha Tea Ice cream made with eggs in the freezer for one week; typically, it will remain soft and easy to scoop for up to 1-2 days. After two days, leave the ice cream on the countertop for 15 minutes, or until it is slightly softened to achieve a scoopable texture.
Matcha Tea Ice Cream (made without eggs)
Store the ice cream in the freezer for up to a week to keep the best Matcha flavour. Ice cream without eggs will be scoopable between 7 and 12 hours after freezing. To make it scoopable again, remove it from the freezer and let it sit in the fridge for about 20 minutes or until it becomes slightly soft.
USEFUL TIP: To create perfectly round ice cream scoops, start at one corner of the container and roll the scoop downward as you work toward the center, rather than just scooping along the top surface. By doing this, you can ensure that each scoop is uniform in shape and size, resulting in a neater overall presentation.
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How to Make Low Carb Ice Cream with Matcha Tea Powder
Ingredients
Matcha Tea Ice Cream (with Eggs)
- 1 cup Partly Skimmed Evaporated Milk
- 3 Egg Yolks or replace with vodka and xanthan gum
- 4 tbsp Powdered Sweetener
- 2½ tbsp Matcha
- 4 cups Whipped Cream
Matcha Tea Ice Cream (Eggless)
- 1 cups Partly Skimmed Evaporated Milk
- 4 tbsp Powdered Sweetener
- 2½ tbsp Matcha
- ½ oz Vodka (or 1 tbsp) optional, but can help to keep ice cream soft longer.
- ½ tsp Xanthan Gum
- 4 cups Whipped Cream
Ingredients to make Whipped Cream
- 2 cup Whipping Cream (35%)
- 2 tbsp Powdered Sweetener
- 2 tsp Vanilla Extract
Instructions
Low Carb Pure Matcha Tea Ice Cream – (with eggs yolks)
- In a saucepan, mix egg yolks and sweetener until creamy.
- Slowly add the partly skimmed evaporated milk until mixed thoroughly. Heat the mixture on medium until it thickens. Ensure the mixture's temperature reaches above 165°F to cook the egg yolks and avoid salmonella poisoning. Do not boil, but let it gently heat through.
- Use a strainer to sieve the matcha tea powder straight into the custard base, then whisk until thoroughly combined. Alternatively, use a Japanese bamboo whisk (Chasen) in a small bowl to combine the matcha with a few tablespoons of custard before adding it to the saucepan.
- Whisk the custard base vigorously until smooth and turns into a vibrant green colour. Allow it to cool, then cover the saucepan with a lid, or plate and place it in the fridge to chill for at least 30 minutes.
- Make the whipped cream: Place whipping cream and sweetener into a mixing bowl. Use an electric mixer with a whisk attachment to beat the mixture until it doubles in size and becomes fluffy. Then, mix in the vanilla extract until it is well incorporated.
- Fold the chilled Matcha custard base into the whipped cream and mix by hand or with an electric whisk on low speed. Transfer the blended mixture into a freezer-proof container.
- Freeze the ice cream mixture overnight, stirring every 30 minutes for the first 2 hours. This will smooth the ice cream and prevent it from turning rock hard.
- The next day, or when ready to serve, let the ice cream sit out for a few minutes before scooping and serving.
Low Carb Matcha Tea Ice Cream (No Eggs)
- Heat the partly skimmed evaporated milk and sweetener in a saucepan until it simmers, and steam rises from the mixture.
- Add matcha powder and a couple of tablespoons of the milk/sweetener combination in a small bowl and whisk until it turns into a frothy paste.
- Remove the saucepan from the heat, stir in the matcha paste, and blend it well into the evaporated milk base.
- Return the saucepan to the heat until it comes to a slight boil. Sprinkle the xanthan gum over the mixture and stir vigorously to blend it in until a slight thickness forms.
- Remove the pan from the heat and allow it to cool and thicken.
- Cover the saucepan and place it in the fridge to keep the mixture chilled until you're ready to make your low-carb matcha tea ice cream.
- Make the whipped cream, stir in the chilled custard base and vodka until blended fully.
- Transfer the mixture to a freezer-proof container, cover and chill overnight.
Notes
Tips for the Best Low Carb Matcha Tea Ice Cream
-
- Use culinary-grade Matcha tea powder for a rich, decadent green tea ice cream flavour.
- Ensure the custard base temperature reaches above 165°F to ensure the egg yolks have cooked without scrambling them and to avoid salmonella poisoning.
- Sift the matcha powder into the custard base using a fine strainer. Alternatively, mix the matcha powder with a small amount of the custard base using a chasen (Japanese whisk) or metal whisk before adding it to the rest. This will help to avoid any lumps and ensure an even distribution of the matcha flavour throughout the custard.
- Chill the Matcha custard base before adding it to the whipped cream.
- Chill the mixing bowl for 15-20 minutes before making the whipped cream for best results.
- A baking pan works well to freeze your ice cream.
- Add an extra layer of aluminum foil to keep the plastic wrap intact throughout the freezing process.
- To create perfectly round ice cream scoops, start at one corner of the container and roll the scoop downward as you work toward the center.
This matcha ice cream looks amazing—and I love that it’s low-carb and still creamy! Matcha is one of my favorite flavors. Thanks for the recipe, I can’t wait to make this!
Thank you so much! It’s very refreshing and not too sweet.
Will test the recipe later, but it does seem promising.
Thank you!
Oh my gosh, WOW! You know, I’ve been on a matcha kick for months now and I never even thought to make ice cream with it! This is such a good idea, and the low carb options are an added benefit! Thanks so much for sharing; definitely have to try this over this summer! 🙂
You’re welcome, matcha is delicious in Ice cream form. Thanks for trying the recipe!
This reminds me of the green tea ice cream you get a sushi restaurant. Looks yummy!
I’ve always been so intimidated to make ice cream! But I think I might give it a shot!! Thank you for the confidence boost from such a good post!
Thank you so much, I’m so glad to hear that! I used to be intimidated too in making ice cream, but this no-churn recipe is easy for anyone.
Love Matcha and this recipe! Really clear instructions especially with the pictures included. Looks really tasty!
Thank you, I’m glad to hear that!
This is wonderful! I drink matcha every morning, I’m definitely going to try this. I’ll have to try it with coconut cream because I can’t have dairy but I think it’ll be just as good. I love your step by step instructions and all the other great information.
Thank you so much, I love drinking matcha! Coconut cream and matcha sounds like a good pairing too. I’ll update my post whenever I’ve tried that, but in the meantime, let me know how it turns out for you 🙂
This is so delicious!
Thank you so much!