Paleo Green Tea Ice Cream
Prep time
Cook time
Total time
A delicious paleo green-tea ice cream. Replace the coconut milk with half-and-half if you aren't following a Paleo diet. Makes ¾ quart.
Recipe type: Dessert
Cuisine: Japanese
Serves: 2
  • 1 13.5 oz canned coconut milk
  • 4 tablespoons honey or agave nectar
  • ¼ teaspoon xanthan gum optional
  • 1 tablespoon matcha tea powder or ½ cup loose green tea or 8 green tea bags
  • 3 whole egg yolks
  1. In a medium saucepan over low heat, combine coconut milk, honey, and xanthan gum (if using).
  2. Add green tea powder. Or, if using loose green tea leaves or bags, add tea and let simmer on low heat until ice cream reaches a dark cream color, stirring occassionally. Once steeped, about 30 minutes, strain the warm mixture with a fine mesh strainer to remove leaves or tea bags. Set aside.
  3. In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a smalll ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time until it's completely mixed into the egg yolks. Don't add too much of the warm mixture at once or you may end up with scrambled eggs!
  4. Cover the mixture and refrigerate until completely chillded (8 hours to 2 days).
  5. Freeze the mixture in your ice cream maker according to the manufacturer's instructions and enjoy! If you don't plan on serving the ice cream immediately, transfer to a freezer-proof container and freeze up to 1 week (or 2 months if you use xanthan gum and place a layer of plastic wrap on the surface of the ice cream). To serve, remove from the freezer and let sit about 15 minutes or until desired texture is reached.
Recipe reprinted with permission from the author of Paleo Ice Cream. Post contains affiliate links.
Recipe by Girl Gone Mom at