Original Recipe from lowcarbsosimple.com

Ingredients

Ice Cream:

• 1 1/2 cups = 360 ml heavy whipping cream
• 1/2 cup = 120 ml erythritol
• 2 teaspoons matcha powder
• 3 egg yolks

• 1 egg, beaten
• 1 cup = 240 ml almond flour

Directions

1. Place the heavy cream in a pan or pot on a low flame to begin heating. Don’t let the cream come to boil, we’re heating it to dissolve our erythritol and matcha.
2. Add half a cup of erythritol and stir until dissolved.
3. Add matcha powder and try to sift it through. The mixture will get clumpy (one of the unfortunate properties of matcha) but we’ll be beating the mixture later so any clumps that form will disappear!
4. Let the cream now cook a little on the lowest flame, about 10 minutes. We’re steeping it like tea to bring out the delicious and delicate matcha flavor. Don’t let the mixture boil!
5. Transfer the mixture into a bowl and beat with an electric hand mixer until it’s creamier and no clumps remain.
6. Add in 1 egg yolk at a time and beat until combined. The egg yolks will help the ice cream stay creamy in the freezer and soft when scooped. We find this is the simplest way to make scoopable ice cream. You can of course omit the egg yolks, but the ice cream will be slightly more icy than creamy. The heavy cream will ensure it’ll be delicious though!
7. Place the bowl in the freezer in 30 minutes intervals. Use the electric hand mixer between freezing to help whip the mixture some more. Do this about 3 times, then let freeze completely.
8. Use an ice cream scooper to scoop round ice cream balls onto a baking sheet lined with parchment paper. Place in the freezer while coating 1 at a time with almond flour.
9. Coat each side of the scoops with almond flour, pressing it lightly to stick on. Freeze overnight.
10. When they have completely hardened, dip each scoop into egg to completely coat, and then back into almond flour again. This will ensure none of the ice cream will be touching the hot oil. Freeze until firm.
11. Place a pot of oil to heat up to about 375°F (190°C). You could have about 1.5” on oil in the pan and be okay frying as long as you roll the scoops around a bit to fry each side.
12. When the oil is hot enough, use a pair of tongs to slowly lower 1 scoop at a time into the oil. Roll it around to fry each side. The total frying time for each scoop should only be a few seconds! Make sure it’s golden on every side and then take it out!
13. Serve immediately so that the coating is warm while the inside is nice and frozen. Some whipped cream and sugar-free chocolate syrup goes excellent with fried ice cream! Enjoy!