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.
Get Recipes Delivered Weekly
Join the Low Carb Yum email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
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.
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.
★ Follow Me on FACEBOOK, PINTEREST and INSTAGRAM for more low carb recipe ideas.
★ Sign up for the Low Carb Yum NEWSLETTER for the latest updates and a FREE Meal Plan.
Easy Green Tea Ice Cream – No Eggs
As an Amazon Associate I earn from qualifying purchases.
- 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.
Join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.