Japanese Frozen Matcha Delight

Allergens

Dairy, Egg (in cream cheese)

Ingredients

• 1. 2 cups heavy cream 2. 1 cup almond flour 3. 8 oz cream cheese, softened 4. 1/2 cup granulated erythritol 5. 4 tbsp unsalted butter 6. 1 tsp matcha powder 7. 1 tsp vanilla extract

Instructions

1. In a large bowl, beat the heavy cream until it forms stiff peaks. Set aside.
2. In another bowl, combine almond flour and softened cream cheese. Mix until well incorporated.
3. Gradually add erythritol and matcha powder into the cream cheese mixture. Mix until smooth.
4. Fold in the whipped cream into the cream cheese mixture until thoroughly combined.
5. Divide the mixture evenly into two glass serving dishes, smoothing the top with a spatula.
6. Freeze for at least 4 hours or until firm.

Chef’s Insight

The balance between the creamy ice cream and rich cheesecake creates a delightful sensory experience.

Notes

This recipe is keto-friendly and gluten-free.