Delicious Matcha Ice Cream

Dessert Matcha

You’d never know this delicious matcha ice cream was low in calories, fat and carbs, and packed with protein!


  • 950ml Plain, Non-fat Greek Yogurt
  • 475ml Organic 2% Fat milk, eg. Half and Half *
  • 2 tsp Vanilla Extract
  • 6 drops Lemon Flavouring **
  • 2 cups Stevia (or 2 tsp Stevia Extract)
  • 1.5 tablespoons Okami Life Organic Matcha Powder
  • 1 tsp Xanthan Gum
  • 1/4 tsp Salt


  1. Freeze your ice cream maker bowl for at least 24 hours
  2. In a stand mixer bowl with whisk attachment, add the yogurt, 2% fat milk, vanilla extract and lemon flavouring (or lemon rind). Whisk on medium speed.
  3. In a medium-sized bowl, whisk together the stevia, matcha powder, xanthan gum and salt.
  4. Slowly dash the dry ingredients into the whisking stand mixer. When it’s all incorporated, increase the speed to medium-high.
  5. Take the bowl off the mixer, cover with plastic wrap and refrigerate for 24 hours.
  6. The next day, place the frozen ice cream bowl onto the ice cream machine and turn the machine on.
  7. Pour the refrigerated mixture into the spinning ice cream bowl and churn until soft-serve consistency.
  8. Scoop the ice cream into a freezer-proof container and freeze for ~2 hours, or until the texture is as firm as you like it. Scoop into bowls and serve!

* We used a 500ml carton of organic/grass-fed 2% fat milk. ** The lemon flavouring is optional, it just brightens up the matcha flavour. Feel free to omit it if you like.


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