Keto4Karboholics Matcha Ice Cream

Keto4Karboholics Matcha Ice Cream

Makes 12 ½ Servings

302 Calories, 31g Fat, 2g net carbs, >1g protein


3 tbsp Butter

4 cups Heavy cream (divided - see notes)

3/4 cup Confectioners Swerve (You can buy it here

1 Tbsp Imitation Vanilla

1 tbsp MCT Oil 

2.5 Scoops of Perfect Keto Matcha Latte with MCT Oil Powder (You can Buy it here


Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups) and Confectioners Swerve. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally.

Pour into a large bowl and allow to cool to room temperature (I stick it in the freezer for 40 minutes).

Stir in the imitation vanilla, matcha powder, and MCT oil.

In a separate bowl use a hand mixer or stand mixer to beat the remaining 2 cups of heavy cream for about 4 minutes on high(THIS IS IMPORTANT really do 4 minutes).

Gently and gradually fold the beaten heavy cream into the sweet mixture in the bowl, about 1/2 cup at a time

Transfer the mixture to a freezer safe container and smooth the top. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.

Freeze for 8-10 hours, until firm. (Ice cream will get hard in the freezer after longer periods. Let it soften slightly on the counter for a few minutes before serving, and use a wet ice cream scoop to serve.)