Matcha Ice Cream: Keto-Friendly Or Not?

Matcha ice cream is a popular dessert in Japan, and for good reason. It's light and refreshing, with a sweet and satisfying taste. For those on a keto diet, matcha ice cream can be a delicious treat that won't compromise your health goals. In this article, we will explore the topic of keto matcha ice cream, including its health benefits, ingredients, and preparation methods. We will also provide a step-by-step guide on how to make your own keto-friendly matcha ice cream at home, so you can indulge in this tasty treat without worrying about your diet.

Matcha ice cream ingredients

Matcha ice cream is a delicious treat, especially during the hot summer months. The ingredients you will need to make this tasty dessert are:

• Matcha Powder: This is the star ingredient, giving the ice cream its distinctive green tea flavour and colour. You can use culinary-grade matcha for a stronger flavour, or ceremonial-grade for a smoother, less grassy taste.
• Cream: Heavy whipping cream or double cream is typically used to give the ice cream its rich, creamy texture. Some recipes suggest coconut milk or cream as a dairy-free alternative.
• Sweetener: Sugar is the most common sweetener used, but you can also use keto-friendly alternatives like erythritol, stevia, monk fruit extract, xylitol, or coconut sugar.
• Eggs: Some recipes include eggs to create a custard base for the ice cream, while others are eggless.
• Other Ingredients: Depending on the recipe, you may also need milk, salt, vanilla extract, pistachio butter, vodka, xanthan gum, or collagen peptides.

Now that you know the ingredients, you can choose a recipe that suits your taste and dietary preferences. Whether you make it with an ice cream maker or by hand, matcha ice cream is a delightful treat to enjoy on a warm day!

Making matcha ice cream

Ingredients

Firstly, gather your ingredients. For a basic keto matcha ice cream, you will need matcha powder, a sweetener, and a liquid base such as coconut milk, heavy cream, or nut milk. You can also add ingredients like nut butter, vodka, xanthan gum, and collagen peptides to enhance the flavour and texture.

Equipment

You will need a blender or hand mixer, and an ice cream maker. If you don't have an ice cream maker, you can use a mason jar and freeze the mixture, or simply freeze the mixture in a container and blend it every hour to break up ice crystals.

Preparation

Start by preparing your ice cream maker bowl. Freeze it overnight, and make sure it is completely frozen before using. In a blender, combine all your ice cream ingredients and blend until smooth. This should take about a minute. Transfer the mixture to a container and refrigerate for a couple of hours to chill.

Churning

Once your mixture is chilled, it's time to churn! Pour the mixture into your ice cream maker and follow the manufacturer's instructions. Churn until the mixture reaches a soft-serve consistency, which should take around 25 minutes.

Freezing

Once your ice cream is churned, you can enjoy it as soft serve, or transfer it to freezer-proof containers and freeze for a harder scoopable consistency. If you are freezing the ice cream, let it thaw for about 10-15 minutes before serving to allow it to soften. You can also top your ice cream with matcha condensed milk or raw hemp seeds for extra flavour and texture.

Customisation

Feel free to customise your matcha ice cream by adding different ingredients or toppings. For example, you can add a nut butter for extra creaminess, or top with fresh strawberries for a fruity twist. You can also adjust the amount of matcha powder to your taste, adding more or less depending on how strong you like the matcha flavour.

Vegan matcha ice cream

Matcha is all the rage right now, and with good reason. This vibrant green tea powder is not only delicious but also offers a range of health benefits. Luckily for matcha lovers, it's easy to make vegan matcha ice cream at home, and you don't need many ingredients or fancy equipment. Here is a simple guide and recipe to get you started.

Ingredients

• Thick non-dairy milk (e.g. oat milk, almond milk, flax milk, cashew milk)
• Matcha powder (culinary-grade is best for desserts)
• Sweetener (sugar, maple syrup, or another sweetener of your choice)
• Arrowroot/cornstarch (to thicken the ice cream)
• Vanilla extract
• Optional: toppings such as chocolate chips, nuts, whipped cream, or sprinkles

Equipment

• Ice cream maker (optional but recommended)
• Blender or food processor (optional)
• Freezer-safe container

Method

First, prepare your ice cream maker bowl by freezing it for at least 12 hours, or ideally 24 hours. This step is crucial for ensuring your ice cream reaches the desired consistency.

Next, in a small bowl, whisk together the arrowroot/cornstarch with a small amount of non-dairy milk until smooth. Set this aside.

In a medium saucepan, combine the remaining non-dairy milk with your chosen sweetener and heat on low until the sweetener is dissolved. If you're using maple syrup, you can skip this step.

Add in the arrowroot mixture and stir constantly until the mixture thickens slightly. Then, stir in the vanilla and matcha powder, whisking until everything is combined.

Chill the mixture in the fridge or freezer until cold, which usually takes around 1-2 hours. If you're in a hurry, you can put it in the freezer, but be careful not to let it freeze.

Once the mixture is chilled, it's time to freeze it. If you have an ice cream maker, follow the manufacturer's instructions. If you don't have one, don't worry; you can still make ice cream! Pour the mixture into a freezer-safe container and cover it with plastic wrap. Freeze for about 6-8 hours, taking it out every hour to mix it with a hand mixer or spatula to break up any ice crystals.

After 6-8 hours, you should have soft-serve matcha ice cream. If you prefer a firmer texture, transfer the mixture to a freezer-safe container and freeze for another 1-2 hours.

When you're ready to serve your vegan matcha ice cream, let it sit on the counter for 10-15 minutes to soften, as it will be very hard straight out of the freezer. Enjoy your delicious, creamy treat!

Tips and Variations

• When choosing matcha powder, look for culinary-grade matcha, which is perfect for desserts.
• You can use any thick, creamy plant-based milk. Stay away from thin, watery options like rice milk.
• If you want to add mix-ins like chocolate chips or nuts, add them at the end of the churning process.
• For a completely sugar-free dessert, use a keto-approved sweetener like erythritol or stevia.
• If you don't have an ice cream maker, a blender can help you achieve a smoother, creamier texture.
• You can also make matcha ice cream with frozen bananas as a base. Simply blend frozen bananas with matcha powder and coconut milk, then freeze to your desired consistency.

Sugar-free matcha ice cream

Matcha is a high-grade green tea ground into powdered form. It is usually whisked into hot water instead of steeped like green tea leaves. It has become increasingly popular in desserts, sweets, and drinks.

Ingredients:

• 1/2 cup pistachio butter (or any other nut butter)
• 3.38 cups full-fat coconut milk (or heavy cream)
• 2 tbsp matcha powder
• 1/2 cup powdered erythritol (or sweetener of choice)
• 3 tbsp vodka
• 1/4 tsp stevia extract powder (or sweetener of choice)
• 1/2 tsp xanthan gum (or guar gum)

Method:

• Freeze your ice cream maker bowl overnight. Ensure it is completely frozen, and you cannot hear any splashing sounds.
• Place all the ice cream ingredients into a blender and mix for 30-60 seconds.
• Transfer the ice cream batter to a Tupperware container and refrigerate for 2 hours.
• Pour the chilled batter into your ice cream maker and follow the manufacturer's instructions. It should take around 25 minutes to achieve a soft-serve consistency.
• Enjoy your sugar-free matcha ice cream immediately, or transfer it to individual containers and freeze for a firmer texture.
• When ready to serve, remove the containers from the freezer and let them sit at room temperature for 10-15 minutes to thaw slightly.

Tips:

• Ensure your matcha powder is well blended and lump-free before using.
• For a nut-free alternative, use seed butter such as sunflower seed butter or pumpkin seed butter.
• If you are allergic to nuts, you can omit the nut butter or use a custard base like in this pumpkin ice cream recipe, adding matcha instead of pumpkin puree and spices.
• Vodka is optional but helps keep the ice cream smooth.
• Xanthan gum is recommended to maintain a creamy texture but can be replaced with guar gum.
• Use full-fat coconut milk or heavy cream for the best results.
• If using an ice cream maker with a removable bowl, ensure it is thoroughly frozen before use.
• Blend all the ingredients together to avoid lumps of matcha powder in the ice cream batter.
• For a vegan option, use coconut milk instead of heavy cream.
• If you don't have an ice cream maker, you can still make this recipe by freezing the batter and mixing it periodically to break up ice crystals.

Where to buy matcha powder

Matcha powder is available at a variety of online and in-person retailers. If you're looking to buy in bulk, you can try specialist online wholesalers such as MatchaOutlet.com, which offers free shipping on orders over $20 in the USA.

If you're looking for a smaller amount, you can try Ippodo Tea, which has been in business since 1717 and offers free shipping on orders over $39. For a more familiar option, Amazon offers a variety of matcha powder options, including the highly-rated Jade Leaf Matcha, which is the #1 Best Seller in Matcha Tea on the site.

Frequently asked questions