Keto Matcha Ice Cream Popsicles (No Churn)

Do you remember when you made ice cream as a science project in High School? Fun times right? This easy Matcha Ice Cream reminds me of that because it doesn’t require you to use an ice cream maker.

All you need are the ingredients list below and a big mason jar with a lid. Did I mention that this is a keto recipe? Yes, you can indulge without all that extra sugar, carbs and calories.

The ice cream itself: The serving size is 4 which has about 3 Net carbs per serving. 420 calories per serving.

Makes about 8 pops= 210 calories each with 1.33 net carbs each (ice cream alone with no coating)

What type of Matcha should you use?

Any premium matcha works. Just make sure it doesn’t have any added sugar to the mix.

Let’s get started.

Prep Time: 10 minutes

Cooling Time: 6 hours

Total Time: 6 hours 10 minutes**

** This is the time for the ice cream itself

Yields: 4 servings


2 Cups Heavy Whipped Cream

4 Tablespoons Stevia**

2 Tablespoons Premium Matcha Powder

2 Teaspoon Vanilla Extract

2-5 drops of Green Food Coloring or Gel


18oz Sugar-Free Dark Chocolate Chips ***

Optional Leaf Edible Decor

How to me Chocolate Leaves…


**Any low carb sugar works

*** You can use any sugar free dark, milk, white, bittersweet chocolates.


No Churn Ice Cream:

1. Add ingredients into a mason jar.

2. Using a spoon, stir until combine.

3. Seal the mason jar with lid, tightly. Shake virtuously for about 5 minutes.

4. Place in freezer for 6 hours or overnight. Scoop and enjoy.

Ice Cream Popsicles:

1. After you shake ice cream, using a Popsicle silicon mold, add two tablespoons of matcha ice cream into each slot. Then insert Popsicle stick in each slot.

2. Wrap in plastic wrap and place in freezer for 6 hours or overnight.

3. Line a sheet pan that can easily fit in your freezer with parchment paper.

4. In a microwaveable cup, add chocolate chips and melt them as instructed on package.

5. Holding the pops by the stick, slowly dip each Popsicle in the chocolate. Make sure you slowly rotate to get it fully coated.

6. Slowly remove from cup and place on sheet pan with parchment paper. Note: Make sure that when you dip each pop, you are placing them in the freezer right away on that sheet pan.

7. After the process has been repeated to finish each pop, add the optional green sugar chocolate leaf and enjoy.

How to store leftover pops?

Store pop in a freezer safe container and layer the first layer with the pops side by side on parchment paper. Then stack pops on top of each other with parchment paper separating them.

They will last for about 2 to 3 months in the freezer.

Did you make this?
Tag me on Instagram @eatwhateveryouwant and hashtag #eatwhateveryouwant

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