Korean · Dessert
Green Tea Ice Cream
A no-churn take on green tea ice cream that leans on strained Greek yogurt and whipped cream instead of a heavy custard base, cut with cocoa powder for a touch of bitter depth and stevia to keep the sugar low while still tasting indulgent.
$1
12 minsPrep
0 minsCook
372 minsTotal
EasyLevel
Nutrition per serving
254Calories
7.7gProtein
19gFat
13.8gCarbs
12.7gSugar
0.7gFiber
153mgSodium
53mgChol
11.9gSat Fat
204mgPotassium
138mgCalcium
0.3mgIron
0.4mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Makgeolli (Korean Rice Wine)
local
Yuja Tea (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the strained Greek yogurt with the condensed milk, cocoa powder, stevia and salt until smooth and fully combined.
2
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
3
Fold the whipped cream gently into the yogurt mixture in two additions, keeping as much air in as possible.
4
Spoon the mixture into a small freezer-safe tub, about 500ml, and smooth the top.
5
Cover with a lid pressed onto the surface and freeze for at least 6 hours, ideally overnight, until firm.
6
Scoop into two bowls, 2 scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g strained greek yogurt
- 2.1 oz60g whipped to soft peaks heavy cream
- 1.2 oz35g condensed milk
- 0.1 oz4g sifted cocoa powder
- 0 oz1g stevia extract
- 0 oz0.5g salt
