⏱ Time:
Prep: 10 minutes
Chill/Freeze: 4–6 hours
Total: ~6 hours
🍽 Servings:
8 scoops
🧾 Ingredients:
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1½ cups heavy cream
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1 cup whole milk
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½ cup honey or maple syrup (or sugar-free sweetener)
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2 tsp matcha green tea powder
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1 tsp vanilla extract
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Pinch salt
👩🍳 Instructions:
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Whisk matcha with 2 tbsp warm milk until smooth.
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In bowl, whisk cream, remaining milk, sweetener, vanilla, salt.
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Stir in matcha mixture.
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Chill 1 hour, then churn in ice cream maker OR freeze in shallow pan, stirring every 45 minutes until creamy.
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Scoop and serve.
🌟 Pro Tips:
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Sift matcha to avoid clumps.
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For dairy-free: use coconut milk + coconut cream.
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Add white chocolate chips for variation.
📊 Nutrition (Per Scoop – Approx):
Calories: 180
Fat: 12g
Carbs: 16g
💡 WW Points (Estimated):
6 WW Points per scoop
(Light version using almond milk + light cream = 3 points)
❓Q/A Notes:
Q: Can I make this no-churn?
Yes — freeze and stir every 45 minutes.
Q: Is matcha healthy?
Yes — rich in antioxidants and calming caffeine.
Q: Can I sweeten naturally?
Yes — use dates or monk fruit syrup.
Q: How long does it keep?
Up to 2 weeks frozen airtight.