No Churn Keto Matcha Ice Cream


Step 1Prepare 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.

Step 2Let 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.

Step 3When the condensed milk has cooled down completely, start making the ice cream. Pour cream in a large mixing bowl.

Step 4Add 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.

Step 5Add 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.

Step 6Transfer 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.

Step 7The 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.