An easy sugar free low carb green tea ice cream flavored with a concentrated brewed tea. No eggs or ice cream maker is needed for this simple tea ice cream.
There is an Asian bistro restaurant not far from our house that we like to go for dinner. Most of the dishes are Chinese and Japanese cuisine.
I typically get a meat stir fry with vegetables and ditch the rice for a salad. Since dessert is usually off limits at restaurants, I rarely look at the dessert menu. However, during the last visit to this local eatery, I took a peek at the desserts and saw that they offered green tea ice cream.
Apparently, green tea ice cream is very popular in Japan and other parts of East Asia. I was curious to give it a try, but didn’t want the sugar so I went searching for a recipe that I could make low carb at home. Most of the recipes called for Matcha tea powder which I didn’t have.
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I finally stumbled upon this recipe at Food.com which uses a concentrated brewed tea versus the tea powder. I just happened to have all the ingredients so I gave it a try.
Lucky for me, I just happened to have four green tea bags in my pantry which is the exact amount called for in the recipe. This green tea ice cream recipe has no eggs and doesn’t require any cooking before processing.
It’s a quick way to get your ice cream fix with minimal effort. You will need to wait for it to freeze, though.
This ice cream is flavored with a concentrated brewed tea. You could use any flavor of tea you like for variations. You want to make sure you squeeze out the tea bags before discarding to get all the flavor you can.
Although I used an ice cream maker, it’s possible to make the ice cream without one. I find it best to whip up the cream mixture before freezing so that it has some air before putting in the freezer. You will need to stir the mix by hand every 20 minutes or so if not using an ice cream maker.
This green tea ice cream is best served right after freezing when it is still a bit soft. I like it straight from the ice cream maker because it has the consistency of soft served ice cream. If you do store the leftovers in the freezer, it will freeze very hard and requires a bit of thawing before serving.
Easy Green Tea Ice Cream - No Eggs
- 1/3 cup boiling water
- 4 green tea tea bags
- 1/4 cup cup Pyure all-purpose or 1/2 cup Swerve
- 1/2 cup unsweetened almond milk
- 1 1/2 cup heavy cream
Place tea bags and boiling water in a cup.
Let steep for 5 minutes.
Brew tea in boiling water. Squeeze tea from bags and discard.
Add sweetener to hot tea. Set aside to cool.
Stir in low carb milk and cream.
Pour into ice cream machine canister and process according to manufacturer's directions.
Best served immediately after frozen. Leftovers can be stored in freezer, but will need to be thawed slightly before serving.
For no churn, whip mixture with electric mixer until thickened and place in freezer. Stir every 20 minutes until frozen to desired consistency.
Makes 5 servings
Nutrition per serving: 4.8g erythritol