Pure Matcha Tea Ice Cream (make it low in carbs)
Last updated on April 13th, 2024
Pure Matcha Tea Ice Cream is a smooth and silky treat with a luscious, earthy flavour that offers a peaceful and rejuvenating experience.
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.
low-carb/sugar-free
| serving | carbs | fibre | net carbs |
|---|---|---|---|
| 1/4 cup | 8.6g | 5.1g | 3.5g |
Pure Matcha Tea Ice Cream (make it low in carbs)
If you love drinking green tea, you’ll enjoy making this easy Matcha Tea Ice Cream recipe at home since it uses low-carb ingredients. It’s also much healthier than the green tea ice cream served in restaurants. Matcha tea powder, not regular green tea bags, is the key ingredient for making this green tea ice cream.
Elevate your green tea experience
Matcha tea powder’s vibrant green colour adds to the appeal of this delicious frozen dessert, and with an intense flavour profile, Matcha tea blends seamlessly into the ice cream’s custard-based mixture, making it a simple yet effective way to elevate a green tea experience. If you like custard-based desserts, you may like to try sugar-free Homemade Creme Brulee.
What You Need to Know
Make it 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 Powdered Low-carb 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.
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 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 relishing restaurant-style green tea ice cream from the cozy confines of your own home.
Energy-boosting yet relaxing
Unlike caffeine, Matcha provides a consistent and gradual energy boost throughout the day and does not cause a slump in energy 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
This recipe for Matcha Tea Ice Cream does not require an ice cream maker yet results in a smooth and scoopable texture once it has set in the freezer.
Difference between Matcha Tea and Green Tea Leaves
Matcha tea is a superior concentrated version of green tea leaves – but in a powder form. Matcha and traditional green tea come from the same tea plant (Camellia Sinensis) but are produced differently.
Green Tea Bags
At the time of harvesting the tea, the leaves are removed from the tea plant and gathered and dried to create regular green tea, just like the kind you would find in tea bags.
Matcha Tea Powder
Some tea plants are shielded from the sun for three weeks before harvesting for Matcha tea. This process naturally boosts the chlorophyll in the leaves to give Matcha tea its bright green colour (and enhances its nutritional value). The leaves are then stone-ground into a fine powder.
Can I use Green Tea Leaves to make this Ice cream?
When hot water is added to green tea leaves, it results in a dark, murky green beverage with a slightly bitter taste, yet enjoyable for any green tea fan. Matcha, on the other hand, is frothy and has a vibrant green colour and a milder, less bitter, earthy flavour when prepared.
I haven’t tried using green tea leaves to make this recipe, but I imagine I wouldn’t get a luscious, vibrant green colour as 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 better than espresso or coffee since 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 help weight loss since it increases your metabolism.
Carbs and Servings in Matcha Tea Ice Cream
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 Matcha tea powder’s 5.1g fibre per serving, the net carbs are only around 3.5g.
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 to keep 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.
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.
Vanilla extract – will enhance the flavour of the whipped cream.
How to make Pure Matcha Tea Ice Cream
Make the Matcha Custard Base
To create this delicious matcha ice cream, mix egg yolk and sweetener in a saucepan until the mixture is creamy and combined well.
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.
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 into a container, cover and chill for one or two hours.
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.
EXPERT TIP: Chill the mixing bowl for 15-20 minutes before making the whipped cream for best results.
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.
EXPERT 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 smooth the ice cream and prevent it from turning rock hard. This step is a manual version of a churning machine.
EXPERT TIP: A baking pan works well to freeze your ice cream.
The next day, or when ready to serve, let the ice cream sit out for a few minutes before scooping and serving.
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 towards the center.
How do I make this 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. Here are easy steps to sub out the 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/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, stirring occasionally.
- Cover the saucepan and place it in the fridge to keep the mixture chilled until ready to use.
- Make the whipped cream, whisk in the chilled Matcha base and vodka until blended fully.
- 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 (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 slightly softened for a scoopable texture.
Matcha Tea Ice Cream (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 7-12 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.
EXPERT 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 instead of just scooping along the top surface. By doing this, you can ensure that each scoop is uniform in shape and size, and you’ll have a neater presentation overall.
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Pure Matcha Tea Ice Cream (make it low in carbs)
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
Pure Matcha Tea Ice Cream (low carb 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.
How to make Matcha Tea Ice Cream Without Eggs (Low Carb)
- 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.
RECIPE NOTES
Tips for the Best 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.