Healthy Matcha Green Tea Ice Cream
This delicious, sweet, and creamy Healthy Matcha Green Tea Ice Cream is secretly low calorie, low carb, sugar free and packed with protein!
Now, I’m sure some of you are asking, “Why the heck is Jessica using half-and-half??” Well, the only reason I have avoided butter (and the like) for the past few years is because my family struggles to keep their cholesterol levels in check… and also because I had the same problem when I was back in high school. Today, though, my cholesterol levels are pretty darn good (low LDL, high HDL, etc) and they have been since I started eating healthy. My LDL (“bad cholesterol”) number in high school was higher than my total cholesterol number now! So, I’m starting to use exclusively organic, non-GMO and grass-fed half-and-half, cream and butter. I’m a bit anal on the whole “grass-fed” part because the cows aren’t fed GMO-corn that they can’t digest, their milk contains a higher omega-3 content over omega-6 (an unbalanced ratio of too much omega-6 to omega-3 causes inflammation), the cows are treated well, etc etc etc. I totally understand that this is difficult to find sometimes, even at Whole Foods, so regular organic half-and-half should do it 🙂
Please please please buy organic, unless you like the flavor of growth hormones, estrogen, and pesticides on your tongue *gags*
But really now, who cares about my blood test numbers? I snagged a carton of half-and-half at Whole Foods for a really good deal (and seriously, when does that ever happen?). I was also buying a small tin of matcha and BOOM! Ice cream popped into my head. And then this (green) magic happened…
This delicious, sweet and creamy Healthy Matcha Green Tea Ice Cream is secretly low calorie, low carb, sugar free and packed with protein!
- 32 oz Plain, Nonfat Greek Yogurt
- 16 oz Half and Half
- 1 tbs Vanilla Extract
- 2 tsp Liquid Stevia Extract
- ½ tsp Almond Extract
- 2 tbs Matcha Powder
- 1 tsp Xanthan Gum
- ¼ tsp Salt
In an electric stand mixer bowl fitted with a whisk attachment, add the yogurt, half and half, vanilla extract, stevia extract and almond extract. Turn the stand mixer on low speed. Mix until smooth.
In a small bowl, whisk together the matcha powder, xanthan gum and salt. With the stand mixer running, sprinkle in the dry ingredients. Increase the mixer speed to medium.
Churn the ice cream batter according to your ice cream machine’s instructions. Freeze until it has the texture you prefer (for me, it takes around 3 hours). Serve, or you can scoop the ice cream into a tightly sealed container and store in the freezer.
I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice. But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!
Recipe republished with permission from the Naughty or Nice Cookbook!
This ice cream is delicious served with all natural white chocolate chips (be careful, some brands contain hydrogenated oils), fresh raspberries or spoons alone 😀
With love and good eats,