No Churn Keto Matcha Ice Cream

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!

Step-by-step

1. 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.

2. 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.

   

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

   

4. 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.

   

5. 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.

   

6. 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.

   

7. 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.

   

Recipe

No Churn Keto Matcha Ice Cream

★★★★★5.0 (5 ratings)

This easy green tea ice cream is a low-carb treat made with just 5 ingredients. This silky smooth, no-churn ...

Hands on

30m

Overall

6h

Servings

8

3.8 g

Net carbs

2.8 g

Protein

47.8 g

Fat

465

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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Ingredients makes 8 servings

• 1 ¹/₂ cups Keto Condensed Milk made with Allulose or Dairy-Free Condensed Milk (320 ml/ 12 fl oz)
• 2 ¹/₂ cups heavy whipping cream or coconut cream (600 ml/ 20 fl oz)
• 1 tbsp sugar-free vanilla extract (15 ml)
• ¹/₄ tsp sea salt
• 2 tbsp matcha powder, or more to taste (10 g/ 0.3 oz)

Instructions

1. 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.

2. 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.

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

4. 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.

5. 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.

6. 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.

7. 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

Carbs 3%Protein 2%Fat 95% of calories

Net carbs

3.8 g

Total carbs

4.3 g

Fiber

0.5 g

Sugars

3.2 g

Protein

2.8 g

Fat

47.8 g

Saturated fat

30.1 g

Calories

465 kcal

Sodium

137 mg · 5.96% RDA

Magnesium

16 mg · 3.88% RDA

Potassium

182 mg · 9.12% EMR

Nutrition by ingredient

Per 2 scoops, 115 g/ 4 oz	Net carbs	Protein	Fat	kcal
Keto Condensed Milk, dairy-based (KetoDiet blog)	1.4 g	1 g	19.2 g	183
Cream, heavy whipping, pouring, full-fat (30-40% fat)	2 g	1.4 g	28.5 g	275
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	4
Salt, sea salt	0 g	0 g	0 g	0
Matcha (green tea powder), organic	0.4 g	0.4 g	0.1 g	4
Total	3.8 g	2.8 g	47.8 g	465

Serving size 2 scoops, 115 g/ 4 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan

• Recipe can be made dairy-free or coconut-free.