Scoop Kitchen
Matcha Protein
Soft jade-green matcha protein ice cream, grassy, smooth and gently sweet, finished with a light dusting of matcha.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Lite Ice Cream
- Makes
- 4 servings6 servings
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 120 g), estimated
Whole tubpint: 362 kcal, 44 g protein543 kcal, 66 g protein (709 ml24 oz). Contains: Milk. The sweetener is counted as allulose; xylitol adds more calories.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
448 of 473 ml672 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Whisk 2 tsp matcha powder2 tsp matcha powder2 tsp matcha powder1 tbsp matcha powder1 tbsp matcha powder1 tbsp matcha powder, 3 tbsp sugar-free sweetener3 tbsp sugar-free sweetener3 tbsp allulose or a 1:1 granulated sweetener4½ tbsp sugar-free sweetener4½ tbsp sugar-free sweetener4½ tbsp allulose or a 1:1 granulated sweetener and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl. Whisk in 300 ml semi-skimmed milk300 ml semi-skimmed milk1¼ cups 2% milk450 ml semi-skimmed milk450 ml semi-skimmed milk2 cups 2% milk a little at a time, so the matcha dissolves without lumps.
- Add 100 g plain Greek yogurt or skyr95 ml plain Greek yogurt or skyr⅓ cup + 1 tbsp plain nonfat Greek yogurt150 g plain Greek yogurt or skyr140 ml plain Greek yogurt or skyr½ cup + 2 tbsp plain nonfat Greek yogurt, 30 g vanilla protein powder75 ml vanilla protein powder⅓ cup vanilla protein powder45 g vanilla protein powder110 ml vanilla protein powder½ cup vanilla protein powder and ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract. Blend with a stick blender until smooth.
- Keep blending and sprinkle in ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum, then blend for 30 seconds more. Let the foam settle for 5 minutes.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
- Expect it to look powdery after the first spin. That is normal for protein ice cream.
- If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.
- Still powdery? Add another splash of milk and Re-spin once more.
To serve: Dust lightly with matcha through a small sieve.
My notes
Tips
- Use culinary or latte-grade matcha. It keeps more flavor in the cold than ceremonial grade and costs less. For a deeper green, use 1 tbsp.
- Allulose keeps the tubpint softest. Where it is not sold, use another granulated sweetener that measures like sugar and plan on a second Re-spin.
- Matcha contains caffeine, about as much per serving as a cup of green tea. Low-caffeine matcha exists but is hard to find, so serve it earlier in the day.
Why it works
Whisking the milk into the matcha a little at a time stops it from clumping, so the color and flavor are even. Yogurt and protein powder add solids, and xanthan gum keeps the lean base from freezing icy.
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