Keto Matcha Superfood Ice Cream

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I am a fan of incorporating superfoods into my diet whenever I can!

Did you know that in Japanese “cha” means green tea, and “ma” means powder, thus matcha translates literally as “powdered green tea”.

Preparation and consumption of matcha entered mainstream culture through the Zen Buddhists, who were very aware of its meditational benefits, which brought them a greater sense of clarity and well-being. I’ve recommended Four Sigmatic Mushroom Matcha tea for this reason, but you can use regular organic matcha powder too.

Note: This recipe has modifications for vegan, paleo dairy free and a standard keto version. Try one or both!

Further Food Nutritionist Commentary:

This ice cream is a great treat for a hot day, without the guilt! Matcha is a powdered and more concentrated form of green tea, therefore being very high in the anti-oxidant EGCg. EGCg has been shown to decrease cancer risk, keep your brain healthy, and have anti-inflammatory effects. Adding collagen here is a great way to add protein to a meal that usually lacks it while also helping to repair your gut lining at the same time.

By Paige Geimer

Keto Matcha Superfood Ice Cream

  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours or overnight
  • Servings: 8

Ingredients

2 15 ounce cans full fat unsweetened coconut milk, refrigerated overnight, using only the cream, not the liquid OR 2 cups full-fat organic whipping cream
3 tablespoons pure maple syrup
1 tablespoon matcha powder or Mindful Matcha
4 scoops Further Food Collagen Peptides
1 teaspoon vanilla extract
Top with raw unshelled hempseeds when serving (optional)

Instructions

  1. Mix ingredients together in a medium bowl.
  2. Mix together with an electric mixer or blender until thoroughly combined.
  3. Line a freezer safe 9 x 5 inch loaf pan with parchment paper.
  4. Pour ice cream mixture into pan and cover with aluminum foil.
  5. Place in the freezer overnight to allow to fully freeze.
  6. Allow to sit on the counter for 10 minutes to soften before serving. Top with raw unshelled hempseeds if desired.

Or for a quicker version:

  1. In two wide-mouth mason jars, add 1 cup heavy whipping cream, 2 tbsp monk fruit sweetener, ¾ tsp vanilla extract and collagen peptides.
  2. Shake vigorously for 5 minutes.
  3. Place jars in the freezer and allow to freeze until solid, about 4-6 hours. (Approximately every two hours, shake jars a few times to move cream around).
  4. Top with raw unshelled hempseeds if desired.

Serve chilled and enjoy!

Mix ingredients together in a medium bowl. Mix together with an electric mixer or blender until thoroughly combined. Line a freezer safe 9 x 5 inch loaf pan with parchment paper. Pour ice cream mixture into pan and cover with aluminum foil. Place in the freezer overnight to allow to fully freeze. Allow to sit on the counter for 10 minutes to soften before serving. Top with raw unshelled hempseeds if desired. Or for a quicker version: In two wide-mouth mason jars, add 1 cup heavy whipping cream, 2 tbsp monk fruit sweetener, ¾ tsp vanilla extract and collagen peptides. Shake vigorously for 5 minutes. Place jars in the freezer and allow to freeze until solid, about 4-6 hours. (Approximately every two hours, shake jars a few times to move cream around). Top with raw unshelled hempseeds if desired. Serve chilled and enjoy!

Nutrition Information

Per Serving:  Calories: 144; Total Fat: 11 g; Saturated Fat: 7 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 0 g; Cholesterol: 41 mg; Sodium: 35 mg; Potassium: 23 mg; Carbohydrate: 7 g;  Fiber: 0 g; Sugar: 6 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 9%; Iron: 1%; Calcium: 3%

New to Matcha? Start here with our Mindful Matcha!

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