Are you a matcha tea lover and in the mood for a Japanese inspired low carb dessert?
This Keto Vanilla Ice Cream with Matcha Syrup is sugar free, super easy to make and vegan + dairy free too depending on which ice cream you use.
Matcha is a premium green tea powder from Japan with an intense ‘green’ and fruity flavor. There are many great brands out there. Here in Belgium I love Biotona’s organic premium matcha since it’s made exclusively from young tea leaves, which are traditionally handpicked at the beginning of May (the first harvest).
Matcha is a great alternative to coffee if you’re sensitive to caffeine like I am, since it can give you extra energy and mental clarity without that typical coffee ‘crash and burn’.
It’s very high in antioxidants (one cup of matcha tea equals ten cups of regular green tea) and has been linked to a variety of health benefits including weight loss, heart health support, liver detoxification, improved brain power and increased skin elasticity.
As the base for this Matcha Ice Cream Sundae I used the keto vanilla coconut ice cream recipe from my book Go Keto. I’ve also added suggestions in the tips if you prefer to buy ice cream in your local supermarket.
Not a matcha fan? Use coffee instead for a ‘Café Glacé’ version of this delicious ice cream sundae. Replace the matcha powder with instant coffee powder (as much as you like) to make keto coffee syrup, or just serve the ice cream with a shot of strong espresso for a simple Italian ‘Affogato’. Top with (sugar free) dark chocolate shavings for extra fun :)
Enjoy this refreshing dessert and the rest of Summer!
Love,
Julie x
PS: would you love to try my favorite recipe for a frothy ‘Matcha Latte’ as well? Make sure to let me know by leaving a comment down below and follow me on Instagram @julieslifestyleofficial for more inspiration and recipes.
Keto Vanilla Ice Cream with Matcha Syrup (Low Carb, Sugar Free, Vegan & Dairy Free Option)
DIRECTIONS:
- To make the matcha syrup: combine the water and keto sweetener in a small cooking pot. Bring to a medium heat and stir until the sweetener dissolves. Add extra water if needed. Remove from the heat and stir in matcha powder to taste. You can use a matcha whisk for this (optional). Allow the syrup to chill for a few minutes.
- For one person: fill a glass with two scoops of (sugar free) vanilla ice cream. Pour matcha syrup on top (to taste). Garnish with raspberries, a sprinkle of matcha powder and a few roughly chopped nuts if desired.
JULIE’S TIPS & TRICKS:
- I used sugar free vanilla coconut ice cream (with a vegan/dairy free option) from my book ‘Go Keto’. You could also buy sugar free ice cream in the supermarket. If this dessert doesn’t need to be ‘keto friendly’, you can use whichever ice cream you prefer.
- Want to make extra matcha syrup and keep it for later? Make as much as you like and store it in an airtight container in the refrigerator for at least 1 week, or freeze it in ice cubes and store it in the freezer for at least 3 months.
- For a special ‘fat burner’ matcha syrup (less sweet, more healthy fats) you can try this recipe too (for 2 people): mix 2 tablespoons MCT oil with 1 teaspoon matcha powder and add keto sweetener to taste. A real energy booster!
Nutritional value (per person with 2 scoops of vanilla coconut ice cream from Go Keto, ½ serving matcha syrup, 5 raspberries and 3 toasted almonds, roughly chopped)
Carbs 3.1 g (without polyols from erythritol), Protein 4.5 g, Fats 21.9 g, Calories 256.4 kcal
