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Vegan Keto Matcha IceCream Recipe

Vegan Keto Matcha IceCream Recipe

This Keto IceCream is so delicious!

Course Dessert, icecream
Cuisine Chinese, Japanese
Keyword dairyfreedessert, gluten free, icecream, keto, low carb, vegan
Prep Time 3 hours 45 minutes
Refrigeration time 3 hours
Total Time 6 hours 45 minutes
Servings 3 Servings
Calories 260 kcal
Author admin

Ingredients

  • 2 13.5 oz coconut milk in the can (full fat)
  • 2 Tbsp stevia or Keto sweetener of your choice
  • 1 tbsp matcha
  • 1/2 tbsp vanilla extract

Instructions

With The IceCream Maker

  1. Freeze the churning pan for the ice cream maker in freezer overnight

  2. Refrigerate canned coconut milk for a minimum of 3 hours (no maximum time) the longer the better!

  3. The coconut cream will separate from the clear liquid once refrigerated for instructed amount of time (minimum 3 hours) and be at the top of the can. Use a medium spoon to scoop the cream out and discard the liquid

  4. Combine all ice cream in a blender and blend until thoroughly combined

  5. Add to frozen ice cream maker pan and churn for about 45 minutes or whatever time the makers Instructions say

  6. Pour into a 9 inch pan (lined with parchment paper is best) and place in freezer

How to make with out icecream maker

  1. add chilled mixture to a freezer-safe container and freeze. 

  2. Once every hour remove stir /whisk the ice cream mixture. 

  3. Do this for 6-8 hours while continuing to freeze until completely firm before serving.

    Vegan Keto Matcha IceCream Recipe