Matcha frozen yogurt is a sugar-free and low fat substitute for green tea ice cream. It turns out amazingly creamy when you make it with nonfat Greek yogurt, which is a lot thicker than regular yogurt. Don’t despair if you can’t find Greek yogurt – you can use regular yogurt in its place – the results are just a little less creamy. If you have some time on your hands, you can always make your own Greek yogurt.
You’ll need an ice cream maker or a high-performance blender like a Vitamix to make the ice cream. I’ve had much better results using my Vitamix than my ice cream maker, but then I might just not have a very good ice cream maker. If you don’t have either of those kitchen gadgets and you’re feeling brave, you can try this technique for making ice cream without an ice cream maker. It’s a lot more work, and I’ve never had much success with it, but if you don’t want to buy a new appliance then give it a try!
Once you’ve made the frozen yogurt it will have a “soft serve” consistency. If you’d like it to be firmer so that you can scoop it, put it in a container and freeze it. I find that letting it freeze for about two hours gives you a consistency that is firm enough to scoop but is not rock hard. If you let it freeze for longer, you might need to leave it out on the counter to soften a bit before you can scoop it.
This matcha frozen yogurt recipe is a no-sugar and nonfat substitute for green tea ice cream.
- 3 tablespoons Splenda® (or any substitute for 3 tablespoons sugar)
- 2 tablespoons matcha powder
- 16 ounces nonfat Greek yogurt
- 3 tablespoons skim milk
In a medium-sized mixing bowl, mix the Splenda® and matcha powder together.
Stir in the Greek yogurt.
If you're preparing the frozen yogurt in an ice cream maker, stir in up to 3 tablespoons of skim milk so that the mixture is thin enough to use with your ice cream maker, and prepare according to your ice cream maker's directions.
If you're preparing the frozen yogurt in a high-performance blender, freeze the yogurt mixture in ice cube trays. Once the mixture is frozen, blend the cubes in your blender adding milk as necessary.
Eat the frozen yogurt right away for a soft-serve texture, or let it firm up in the freezer for 1 or 2 hours.
When the frozen yogurt comes out of the ice cream maker, it's the consistency of soft serve. Put it in the freezer for a couple of hours to firm it up enough to scoop. If you leave it in the freezer too long, you may need to let it soften at room temperature before you can scoop it.