This matcha frozen yogurt recipe is a no-sugar and nonfat substitute for green tea ice cream. When you make it with Greek yogurt, it turns out amazingly creamy, since Greek yogurt 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 end result is just a little more icy and a little less creamy. If you have some time on your hands, you can always make yogurt cheese and use it in this recipe.You’ll need an ice cream maker for this recipe, which you can buy for around $30-$40. If you don’t want to buy one 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!
- 1 – 16oz (500g) tub of nonfat Greek yogurt, nonfat plain yogurt, or yogurt cheese
- 2 Tbsp matcha powder
- 3 Tbsp Splenda (or stevia/sugar substitute for 3 Tbsp sugar)
- 3 Tbps skim milk (see note)
- Mix the yogurt, Splenda and matcha powder.
- If you are using commercial Greek yogurt, add up to 3 Tbsp of skim milk so that the mixture is thin enough to use with your ice cream maker. If you are using homemade yogurt cheese or plain yogurt, you probably won’t need to add any extra liquid.
- Prepare the frozen yogurt according to your ice cream maker’s directions.
- The frozen yogurt can be eaten right away, or frozen for later. When the frozen yogurt comes out of the ice cream maker, it is the consistency of soft ice cream. If you put it in the freezer, the consistency becomes like hard ice cream after a couple of hours. If you leave it in the freezer for a long time, it becomes rock-solid. (Commercial ice cream contains additives that prevents the ice cream from freezing solid.) If it freezes solid, just set it out on the counter for 30 minutes before serving, or defrost it in the microwave.
|Green tea (matcha) frozen yogurt||Serves 4
(okay, it only serves 2 at my house!)