This Matcha ice cream version made with matcha green tea powder by Primal Kitchen is a multi-dimensional take on traditional ice cream. The matcha powder brings a bitter note and tender, vibrant green color that's balanced by the earthy yet creamy texture and cool temperature of ice cream.
Recipe By Primal Kitchen
This is an easy recipe for matcha ice cream and takes only about 15 minutes to make, not including the time it takes to freeze the ice cream bowl. Invest in an ice cream maker
(you can buy one on Amazon for $20–30) to make quick work out of churning the ice cream. Our four-step no dairy ice cream recipe:
Freeze the bowl of the ice cream maker. Ideally overnight, but at least for a few hours before you want fresh ice cream.
Grind your own macadamia nut butter. Buy raw macadamia nuts in bulk and let your food processor or high-speed blender chop and grind it into a paste.
Combine the ice cream ingredients in a bowl and whisk. Pour into the ice cream maker (equipped with the cold bowl inserted) and turn it on.
1 can full-fat unsweetened coconut milk
1/4 cup macadamia nut butter
1/4 teaspoon pure vanilla extract
pinch of salt
Tip: Place the ice cream maker bowl in the freezer for a few hours or overnight to cool.
Place 1 cup raw, unsalted macadamia nuts into a food processor. Process on high speed until the nuts turn into the consistency of smooth nut butter.
Turn off the food processor and set the nut butter aside.
In a large mixing bowl or pourable glass container, add coconut milk, macadamia nut butter, matcha collagen keto latte, vanilla, and salt. Whisk well to combine.
Pour mixture into an ice cream maker. Turn the ice cream maker on and churn for about 5–6 minutes.
Let the ice cream churn for 5–6 minutes. Scoop out contents into bowls and enjoy!