Become the Healthiest Version of You!

Keto Matcha Ice Cream

Prep Time

20 minutes plus overnight freezing

Prep Notes

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!

Cooking Time

60 minutes or overnight to freeze


6-8 servings


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 or 4 tsp. monk fruit sweetener (divided)

1 tablespoon Four Sigmatic Mushroom Matcha Powder

4 scoops collagen peptides (optional)

1 teaspoon vanilla extract

Top with raw unshelled hempseeds (optional)


Mix ingredients together in a medium bowl.

Mix together with an electric mixer or blender untilthoroughly combined.

Line a freezer safe 9 x 5 inch loaf pan with parchment paper.

Pour ice cream mixture into pan and cover with aluminumfoil.

Place in the freezer overnight to allow to fully freeze.

Allow to sit on the counter for 10 minutes to soften beforeserving topped with a sprinkle of raw unshelled hempseeds if desired.

Or for a quick mason-jar version:

In two wide-mouth mason jars, add 1 cup heavy whippingcream, 2 tbsp monk fruit sweetener, ¾ tsp vanilla extract.

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 movecream around).  Top with unshelledhempseeds, if desired.

Serve chilled and enjoy!