Green Tea Ice Cream


Real quick and easy with an ice cream machine.

400ml heavy whipping cream
3 egg yolks
a cap full of vanilla essence! maybe 1/2-1 teaspoon?
2 tsp matcha green tea powder
1 T sweetener (heaped)

Blitz with a stick blender and dump in the ice cream machine.

I added to this today when I made for a friend (non keto - LOVED it) with a black tahini sauce (tahini, cream and a splash of vanilla - really doesn’t need sweetener) and toasted coconut flakes. SO good.

Black stuff is a dollop of black tahini paste. Thanks @richard for the tip.

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(Rita) #2

My absolute favorite! Can’t wait to try it. Thanks for posting this!


I made black sesame today which was also yummy and would go well with this one. It was basically the same recipe but with a couple of spoons of black tahini instead of matcha.


This sounds fabulous, I have GOT to get an ice cream machine. Thanks for the simple recipe, can’t wait to try it!

(Jim Russell) #5

This looks great. I have been planning on making some low-carb ice cream. I’ll have to try this when I finish my current fast.


This is the black sesame one. Less pretty pic but so you can see the colour…

Oh and the green tea was more green in daylight too…

They will go really well together I think. Oh and and interesting thing to note - the sesame one is much softer frozen than others I have made. They all soften in 5-10 minutes if left out the freezer but this one is just about scoopable straight out.

(Sophie) #7

About scoopability…sometimes I get the Halo Top and it’s like a rock so I nuke in the micro for 30secs on high and it works beautifully…just sayin.


Well exactly. I remember Haagen Dazs being rock solid too. I am not bothered if it isn’t soft scoop straight out the freezer - to be honest I would wonder what was in it to make it so! I have found there is a massive difference between churned and not as far as this goes though.


The Halo top would be pretty “sweet” if it wasn’t so loaded with carbs. I was really disappointed, thinking I had found a safe food to comfort myself with, should the need arise of course.


There is one in the US that is firmly keto. I think it is called So Delicious. Not all the range but there are some sugar free ones.

(Ren) #11

Hmmm, I don’t have an ice cream maker, but I think I am going to give it a go with the old science experiment using 2 ziplock bags, ice and salt.

(Sophie) #12

Yeah I know what you mean. You really have to portion control on it and I have a couple of half empty containers in the freezer just sitting there.


This would be wonderful, if I can find it in the middle of Maine…;-D

(Sophie) #14

I have tried the So Delicious coconut milk one and it was good but rock hard too.

(Rita) #15

Finally got around to making Daisy’s green tea ice cream. Just tested it and it was really good. I will probably increase the erythrotol a bit but otherwise so good. My cuisinart ice cream maker was not used much because the low fat ice cream recipes I was trying to make with it just did not taste good. Obviously you need cream to make ice cream! Also don’t want to fiddle with the cooked stuff. I’m lazy and time limited! I can stay ketogenic if I can have my beloved ice cream.


Awesome. Glad you liked it. Just noticed I didn’t put sweetener in the recipe! I use about a tablespoon, a bit more.


Can the heavy cream be substituted for coconut milk or coconut cream? What would work better?


Yum!!! I’m making this one as soon as I pick up some matcha.


IDK. I am planning on trying a recipe with a mix of almond and coconut milk. I will report back when I have tried it. I have just had green tea again with a friend who is not keto. I put a black sesame sauce on top with some toasted coconut slivers. It went down very well!


Daisy, do you think I could do half almond milk and half heavy cream to lighten the calorie and carb load a bit?

Oh gosh, I didn’t even read the post directly above me!!! sorry :wink:

Anyway, I will be trying this half and half method this week, I’ll let you know how it works.