This is a low-cab adaptation of the original recipe, here.
As I mentioned in the original post, I’m a huge matcha fan. You don’t need to spend a lot of money on fancy matcha powder, but you want it to taste good, since it’s providing the primary flavor. Culinary grade matcha works fine, and my current favorite for smoothies and baking is this one from Costco.
I’ve used protein powder (collagen in this case) to increase the protein and reduce the sugar, without sacrificing texture. For more details on how that works, click here. You can substitute any protein powder that you like, or leave it out. If you leave it out, the result might not be quite as smooth and creamy, but it will still taste great.
The recipe is low-carb due to allulose, the best sugar alternative for ice cream. More about that here.
The notes below the recipe have suggestions for toppings and mix-ins that taste great with matcha.
Low-Carb Matcha Ice Cream (dairy free)
Makes ~1 quart
Ingredients
Instructions
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BLEND
Add all ingredients to a blender. (For me it works best to start with only 1 can of coconut, then blend everything else in, then add the second can of coconut milk.) Blend, using a spatula to scrape down the sides of the bowl a couple of times as needed. Make sure you blend until the sugar has dissolved.
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CHILL
Pour the base mixture into a container and chill in the refrigerator for 8 hours or preferably overnight.
For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible. Ideally, the mixture will be about 40 degrees when you churn it.
This ice cream base is very thick when fully chilled, almost like pudding.
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CHURN
Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream.
Set up your ice cream maker according to the manufacturer's directions. Pour (or scoop) your mixture into the ice cream maker and churn. This mixture is very thick when fully chilled, so it churns quickly. In my machine the perfect churning time is 20 minutes, but your experience may vary.
The ice cream is finished churning when it looks like the consistency of soft serve and has started pulling away from the sides of the canister.
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STORE
When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.
Note
You can use any unflavored, unsweetened protein powder you want. Whey, collagen, and egg white work the best. Vegan protein powders can work too, but sometimes create a chalky texture. Because different protein powders have different textures, 1/2 cup of different powders may weigh different amounts. Weighing is the best method for ensuring you get the 50 grams the recipe calls for, but here are some estimates for using a cup measurement:
- 50 g collagen powder = 1/2 cup
- 50 g whey protein = 3/4 cup
- 50 g egg white protein = 1/2 cup + 2 tablespoons
- 50 g soy protein = 3/4 cup
- 50 g pea protein = 1/2 cup + 2 tablespoons
- 50 g coconut milk powder = 1/2 cup
Optional additions:
- 1-2 tablespoons of alcohol -- Adding alcohol improves the texture and scoopability of the final product and gives a little kick of extra flavor. Gin, vodka, or ginger liqueur would all be good choices.
Suggested toppings/mix-ins:
- Black sesame seeds
- Crispy dried bananas
- Toasted coconut flakes
- To create a mix-in, use about 1/2 - 3/4 cup of your mix-in of choice, and add it to the ice cream machine during the last 1-2 minutes of churning. Alternatively, you can spread the mix-in between layers of ice cream as you pack the ice cream into your storage container.