I love fried ice cream and since it is National Ice Cream Month my posts wouldn’t be complete without this Matcha Fried Ice Cream !
Matcha is an ingredient we don’t hear a lot about in the Trim Healthy Mama Facebook Group. It is a wonderful green tea that is used in Japanese tea ceremonies as well as in a lot of their dessert recipes.It has lots of antioxidants and is a very healthy addition to your tea collection.
Green tea is often mentioned within the pages of the Trim Healthy Mama book, however it seems to get overlooked, I’m not quite sure why. 
Matcha has a high content of ECGC which helps with weight loss, energy levels etc.
OK I’m rambling… Back to the Matcha Fried Ice Cream
This recipe is great, it has built-in portion control as well as you won’t even know you are eating healthy ice cream! With hints of creamy vanilla and cinnamon and a sweet crunchy shell.
I used the Cinnamon Crunch Cereal recipe from All Day I Dream About Food for the cinnamon shell.
and broke it up a little more than it was supposed to be.
I did save the bigger “chunks” to feed my cereal addiction …
I made Matcha Ice Cream in my Ice Cream Maker and froze it into scoops (About 1 hour).
Then I rolled the frozen scoops in the cereal crumbs and froze them for about 15 minutes or until ready to be served.
- Serving size: 8
- Calories: 84
- Fat: 6g
- Saturated fat: 4g
- Unsaturated fat: 2g
- Carbohydrates: 1g
- Sugar: 1g
- Sodium: 89mg
- Protein: 4g
- Cholesterol: 21mg
- 1 cup unsweetened almond milk
- ½ cup heavy cream
- 1-2 tsp Matcha Green Tea Powder
- ½ cup 1% cottage cheese
- ¼ cup THM Gentle Sweet (1/8 cup THM Sweet Blend)
- 1 tsp vanilla extract
- ½ cup egg whites
- 1 TBS vegetable glycerine, optional
- 2 TBS vodka, optional
- Make the Cinnamon Crunch Cereal from All Day I Dream About Food.
- Place ice cream ingredients into your blender and process until smooth.
- Pour Batter into Ice Cream Freezer, according to manufacturers directions.
- Process until soft serve consistency.
- Place scoops of ice cream onto a chilled baking sheet and place into the freezer.
- Allow to freeze for 1 hour.
- Roll hardened scoops in cereal crumbs and place back into the freezer until ready to be served.
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Mandi @ Moments With Mandi says
Oh yum, I am loving matcha tea lately! I add the powder to my smoothies! Thank you for linking up at the Simply Sundays link party!
judy says
I love it too 🙂 Thanks so much for stopping by
Paula says
I’m just curious what the vodka does?
Judy says
it helps the ice cream not be as icy… almond milk has a lot of water in it and the vodka helps to keep things creamy and scoopable. If you aren’t storing it for longer than 2 hours you don’t really need it in the recipe 🙂
Erma says
I think this is the healthiest ice cream I have seen online… amazing post!
Michelle says
Does the ice cream have enough flavor on its own? And would the scrambled whole eggs be okay or are the whites better flavored? UPS just delivered my first batch of Matcha powder, so of course I was thinking of making ice cream first. Lol. After all, it’s still summer.
I made the vanilla custard with peanut butter and Lily’s dark chocolate bar chopped. I found it hard to believe I was eating such a delicious treat ~ without the guilt!
Judy says
I do really enjoy it with the Matcha, it isn’t a bold taste so you can adjust up if you want to… I actually like the taste with the scrambled eggs better than with only egg whites it makes it richer. I’m so glad you enjoyed the vanilla custard it is one of my favorites 🙂