Ingredients

• 32 oz Plain, Nonfat Greek Yogurt
• 16 oz Half and Half
• 1 tbs Vanilla Extract
• 2 tsp Liquid Stevia Extract
• ½ tsp Almond Extract
• 2 tbs Matcha Powder
• 1 tsp Xanthan Gum
• ¼ tsp Salt

Instructions

• In an electric stand mixer bowl fitted with a whisk attachment, add the yogurt, half and half, vanilla extract, stevia extract and almond extract. Turn the stand mixer on low speed. Mix until smooth.
• In a small bowl, whisk together the matcha powder, xanthan gum and salt. With the stand mixer running, sprinkle in the dry ingredients. Increase the mixer speed to medium.
• Churn the ice cream batter according to your ice cream machine’s instructions. Freeze until it has the texture you prefer (for me, it takes around 3 hours). Serve, or you can scoop the ice cream into a tightly sealed container and store in the freezer.

Recipe Notes

I originally wasn’t going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice.  But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!