Green Tea Coconut Milk Ice Cream (Low-GI)

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Green Tea Coconut Milk Ice Cream (Low-GI)

This ice cream recipe uses a can of coconut milk. The use of eggs is optional so it can be vegan. It has a very low GI (glycemic index), so it is diabetic-friendly and ideal for anyone who is watching their weight. Please adjust the amount of sugar according to your taste. I used an ice cream maker, but it is possible to make it without it. For detailed instructions on making ice cream without an ice cream maker, please Google “How to make ice cream without an ice cream maker.”


1 can (13.5 fl oz/400 ml) coconut milk
2 eggs (optional)
4-8 TbspĀ  erythritol, xylitol or coconut sugar (I used erythritol)
1 Tbsp matcha (green tea) powder
1/2 tsp vanilla extract
1/2 cup white chocolate chips (optional)


  1. In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
  2. Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
  3. When the liquid is cooled, chill it in the freezer for 30 minutes.
  4. Transfer to the container of an ice cream maker and follow manufacturer’s instructions to make ice cream.
  5. If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
  6. Infuse love and serve or store in the freezer.

Servings: 6


  1. This ice cream looks so delicious.

  2. Thank you for visiting my site and leaving a comment, Alicia! I hope you will give it a try someday.

  3. But what are the calories, carbs. and serving size for a diabetic?

  4. Larry, thank you for the question.
    I am sorry but I do not post nutritional information on my recipes because the blood sugar level is significantly affected by the timing and the other foods you eat with and I believe these factors are more important than the exact numbers. For the above recipe, if you use erythritol instead of coconut sugar and omit chocolate chips, the carb content will be very low. It has 6 servings.

  5. I haven’t gone beyond the cooking part yet, but the mixture curdled. It cooked the eggs. Is that normal?

  6. Maureen, I apologize for the delayed reply. I am sorry about what happened, but the mixture should not be curdled. I didn’t have the same problem, but perhaps you could try the tempering method like in this recipe: