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Bulletproof® Matcha Ice Cream

Matcha tea boosts metabolism and helps regulate blood sugar. Making it with special ingredients takes your health to new heights.

Turning your tea into a fat-burning ice cream makes it even more fun.

This Matcha ice cream recipe has almost no carbs and doubles as a frozen fat bomb.

 

matcha-green-tea-sample

What’s Matcha?

Matcha is a shade-grown green tea. Matcha leaves are ground into a fine powder, brewed, then whipped until frothy.

 

How Healthy is Matcha?

Matcha tea helps regulate blood sugar and blood pressure, has anti-aging properties, and is a potent source of nutrients, vitamins and minerals.

Polyphenols found in Matcha tea boost metabolism measurably.

Matcha has antioxidants, protecting against heart disease and slowing the growth rate of cancer cells.

 

What Makes it Fat-Burning?

Grass-fed butter and Dave Asprey’s special ingredient: energizing Brain Octane® oil.

Dave’s Brain Octane® oil absorbs rapidly, changing into ketone bodies immediately – providing instant energy to the brain and four times the ketone energy of coconut oil.

This keto ice cream recipe is a modified spin of Dave’s original Bulletproof® Coffee and ice cream recipes.

 

bulletproof-matcha-tea-ice-cream recipe

Bulletproof® Matcha Ice Cream

Per Serving: 297 calories, 2 net carbs.

Servings: 6

 

Ingredients

4 eggs, whole

4 egg yolks

2 tsp vanilla extract

10 drops apple cider vinegar (or lime juice)

2 1/2 tbsp Brain Octane® oil

1 tbsp unsalted butter, grass‐fed  (or Bulletproof® Ghee)

8 oz green tea brewed with 8 tea bags, (Matcha or equiv)

stevia (or equiv), to taste

1 c heavy whipping cream (or coconut cream)

1/2 c water or crushed ice (for consistency)

 

Directions

Blend everything EXCEPT the water/ice in a blender.

Add water or ice and blend some more. Ideally, you want a yogurt‐like thickness and texture.

Add more water or ice for a firmer, icy texture. Add more heavy cream for a creamier texture.

Pour the mixture into an ice cream maker and churn according to the directions. This makes ice cream with a perfect consistency.

‐ OR ‐

Place mixture into a container in the freezer, churning by hand with a fork / spoon / whisk every 30 minutes. This makes ice cream with a chunky‐firm, icy consistency.

 

Use Cooked Eggs Instead

Warm the cream to 160 degrees and add eggs. Stir well. Let cool and place in the fridge until completely chilled.

Once chilled, add to blender and continue recipe.

 

Nutrition

Per Serving: 297 Calories; 28g Fat (88.6% calories from fat); 6g Protein; 2g Carbohydrate; 0g Dietary Fiber.

 

Click to print or save this recipe:

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Special Ingredients

b-octane-oil

Brain Octane® oil burns fat rapidly, and supports healthy digestion and immune function. Fats from Brain Octane® oil aren’t stored. Instead, they’re used immediately for energy.

Brain Octane® oil converts into energy faster than other oils, ignites your body’s metabolic rate and helps maintain healthy levels of cholesterol.

 

b-keto-coffee-grassfed-ghee

Bulletproof® Ghee is clarified over an open flame to remove nearly all casein and lactose.

Bulletproof® Ghee is all natural, gluten-free, non-GMO, has delicious, buttery taste and is made from grass-fed butter.

 

Bulletproof® Coffee Ice Cream

De-Bittered Stevia has no unpleasant aftertaste. This blend has none of the characteristic bitterness of typical stevia sweeteners.

Zero carb and zero glycemic impact.

 

 

bulletproof-matcha-ice-cream-container

Make Perfect Matcha Ice Cream

Freezing and storing your Matcha ice cream in a few smaller containers instead of one large one reduces exposure to air (and prevents freezer burn.)

Smaller or single servings help tremendously with portion control.

 

bulletproof-green-tea-ice-cream

Scoop your Matcha cream into a dish and allow to sit 5 to 7 minutes before serving. Slightly thawed ice cream has richer flavor and a smoother texture.

 

bulletproof-matcha-popsicles

Do More with Your Matcha

Bulletproof® Matcha Pops

Make your Matcha to go. Spoon or pour finished (softened) ice cream into popsicle molds or small cups with sticks. Refreeze until set and firm.

Pops are another great way to limit your serving size and enforce portion control.

 

bulletproof-matcha-shake

Bulletproof® Matcha Milkshake

Add two servings of your finished, softened ice cream and 1 to 2 cups of crushed ice to a blender and mix thoroughly.

Vary the amount of ice to change the texture of your shake. Adding more ice thins the shake. Using less ice keeps the shake thick and creamy.

 

More Bulletproof® Coffee Recipes

Bulletproof-Coffee-Recipes-Fasting-Plan

 

Grab a fasting plan and all the Bulletproof® Coffee recipes for cocoa, tea, to-go drops, ice cream, mousse, frappuccino, pops and lattes.

 

Source

Bulletproof® and Brain Octane® are registered trademarks owned by Bulletproof Digital, Inc.

 

Bulletproof Matcha Ice Cream

 

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Category: Desserts