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No Churn Keto Matcha Ice Cream

5 stars, average of 3 ratings

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Matcha lovers say hello to the velvety goodness of this No Churn Keto Matcha Ice Cream! This dreamy low-carb treat is made with just 5 ingredients; homemade sweet condensed milk, cream, vanilla, matcha powder, and a pinch of salt.

This irresistibly smooth and scoopable keto ice cream is made without an ice cream maker, thanks to the magic of alcohol-based, sugar-free vanilla extract and our homemade keto condensed milk made with Allulose. While making the condensed milk and allowing it to cool will take some time, the result is absolutely worth it, providing both sweetness and the perfect creamy texture. Get ready to experience the ultimate matcha ice cream delight!

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Recipe Tips

This ice cream is egg-free and if you use coconut milk or cream instead of regular dairy cream, it can also be made dairy-free. The homemade condensed milk is made with almond milk which can be replaced with some Poppy Seed Milk or light coconut milk if you want to make it nut-free.

To avoid using an ice cream maker, I swapped the usual egg custard with my keto condensed milk whipped with cream. I only tested this recipe with dairy cream and dairy-based Keto Condensed Milk but I'm sure it will work just as well with coconut cream and Dairy-Free Condensed Milk.

I hope you enjoy making this keto ice cream recipe. Make sure to tag me on Instagram when you do!

Hands-on Overall

Serving size 2 scoops, 115 g/ 4 oz

Allergy information for No Churn Keto Matcha Ice Cream

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 2 scoops, 115 g/ 4 oz)

Net carbs3.8 grams
Protein2.8 grams
Fat47.8 grams
Calories465 kcal
Calories from carbs 3%, protein 2%, fat 95%
Total carbs4.3 gramsFiber0.5 gramsSugars3.2 gramsSaturated fat30.1 gramsSodium137 mg(6% RDA)Magnesium16 mg(4% RDA)Potassium182 mg(9% EMR)

Ingredients (makes 8 servings)


  1. Prepare the Keto Condensed Milk or Dairy-Free Condensed Milk. Make sure you're using Allulose as you'll need it to keep the ice cream soft.
  2. Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up. No Churn Keto Matcha Ice Cream
  3. When the condensed milk has cooled down completely, start making the ice cream. Pour cream in a large mixing bowl. No Churn Keto Matcha Ice Cream
  4. Add the vanilla extract and salt. Use an electric mixer to process until well combined. Using a fine mesh sieve, sift in the matcha powder and process until smooth and creamy. Do not over-beat, the mixture should still be runny.
    Note: Start with 2 tablespoons of matcha powder and use up to 3 tablespoons if desired. No Churn Keto Matcha Ice Cream
  5. Add the cooled condensed milk and mix in using a rubber spatula. Taste and optionally add 2 to 4 tablespoons of powdered Allulose if you prefer a sweeter taste. No Churn Keto Matcha Ice Cream
  6. Transfer the mixture into a loaf cake tin or any container, or more containers if needed. You could use 8 single-serve containers for better portion control. Place in the freezer and freeze for about 4 hours or until set. No Churn Keto Matcha Ice Cream
  7. The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months. No Churn Keto Matcha Ice Cream No Churn Keto Matcha Ice Cream

Ingredient nutritional breakdown (per serving, 2 scoops, 115 g/ 4 oz)

Net carbsProteinFatCalories
Keto Condensed Milk, dairy-based (KetoDiet blog)
1.4 g1 g19.2 g183 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
2 g1.4 g28.5 g275 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g4 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Matcha (green tea powder), organic
0.4 g0.4 g0.1 g4 kcal
Total per serving, 2 scoops, 115 g/ 4 oz
3.8 g2.8 g47.8 g465 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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