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Matcha lovers say hello to the velvety goodness of this No Churn Keto Matcha Ice Cream! This dreamy low-carb treat is made with just 5 ingredients; homemade sweet condensed milk, cream, vanilla, matcha powder, and a pinch of salt.
This irresistibly smooth and scoopable keto ice cream is made without an ice cream maker, thanks to the magic of alcohol-based, sugar-free vanilla extract and our homemade keto condensed milk made with Allulose. While making the condensed milk and allowing it to cool will take some time, the result is absolutely worth it, providing both sweetness and the perfect creamy texture. Get ready to experience the ultimate matcha ice cream delight!
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Recipe Tips
This ice cream is egg-free and if you use coconut milk or cream instead of regular dairy cream, it can also be made dairy-free. The homemade condensed milk is made with almond milk which can be replaced with some Poppy Seed Milk or light coconut milk if you want to make it nut-free.
To avoid using an ice cream maker, I swapped the usual egg custard with my keto condensed milk whipped with cream. I only tested this recipe with dairy cream and dairy-based Keto Condensed Milk but I'm sure it will work just as well with coconut cream and Dairy-Free Condensed Milk.
I hope you enjoy making this keto ice cream recipe. Make sure to tag me on Instagram when you do!
Hands-on Overall
Serving size 2 scoops, 115 g/ 4 oz
Nutritional values (per 2 scoops, 115 g/ 4 oz)
Net carbs3.8 grams
Protein2.8 grams
Fat47.8 grams
Calories465 kcal
Calories from carbs 3%, protein 2%, fat 95%
Total carbs4.3 gramsFiber0.5 gramsSugars3.2 gramsSaturated fat30.1 gramsSodium137 mg(6% RDA)Magnesium16 mg(4% RDA)Potassium182 mg(9% EMR)
Ingredients (makes 8 servings)
Instructions
- Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft.
- Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up.
- When the condensed milk has cooled down completely, start making the ice cream. Pour cream in a large mixing bowl.
- Add the vanilla extract and salt. Use an electric mixer to process until well combined. Using a fine mesh sieve, sift in the matcha powder and process until smooth and creamy. Do not over-beat, the mixture should still be runny.
Note: Start with 2 tablespoons of matcha powder and use up to 3 tablespoons if desired.
- Add the cooled condensed milk and mix in using a rubber spatula. Taste and optionally add 2 to 4 tablespoons of powdered Allulose if you prefer a sweeter taste.
- Transfer the mixture into a loaf cake tin or any container, or more containers if needed. You could use 8 single-serve containers for better portion control. Place in the freezer and freeze for about 4 hours or until set.
- The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
Ingredients
Instructions
- Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft.
- Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up.
- When the condensed milk has cooled down completely, start making the ice cream. Pour cream in a large mixing bowl.
- Add the vanilla extract and salt. Use an electric mixer to process until well combined. Using a fine mesh sieve, sift in the matcha powder and process until smooth and creamy. Do not over-beat, the mixture should still be runny.
Note: Start with 2 tablespoons of matcha powder and use up to 3 tablespoons if desired.
- Add the cooled condensed milk and mix in using a rubber spatula. Taste and optionally add 2 to 4 tablespoons of powdered Allulose if you prefer a sweeter taste.
- Transfer the mixture into a loaf cake tin or any container, or more containers if needed. You could use 8 single-serve containers for better portion control. Place in the freezer and freeze for about 4 hours or until set.
- The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.
Nutrition (per serving, 2 scoops, 115 g/ 4 oz)
Calories465kcal
Net Carbs3.8g
Carbohydrates4.3g
Protein2.8g
Fat47.8g
Saturated Fat30.1g
Fiber0.5g
Sugar3.2g
Sodium137mg
Magnesium16mg
Potassium182mg
Detailed nutritional breakdown (per 2 scoops, 115 g/ 4 oz)
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