You can substitute other flavorings for the green tea. Suitable for vegans too! I approximated the amount of the green tea, but feel free to modify to taste. If you use sweetened soy milk, I suggest cutting back on the sugar.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Blend tofu in a blender or food processor until smooth; add soy milk, sugar, green tea powder, and canola oil and blend until combined.

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  • Pour mixture into bowl of ice cream maker; freeze according to manufacturers directions.

Nutrition Facts

361 calories; 12.2 g total fat; 0 mg cholesterol; 39 mg sodium. 56.7 g carbohydrates; 9.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
03/20/2018
Yum! This is creamy smooth and delicious ice cream. The tofu helps give it such body you won t believe it s vegan. I used store-bought unsweetened soy milk that has carrageenan in it which may have had some effect on texture. I used coconut oil instead of canola. I used the exact amount of matcha as written. A couple of people though it was too strong but most of my taste testers liked it. So I ll stick with that measurement. It only took 18 minutes in my ice cream maker. Thank you for the recipe. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2018
Yum! This is creamy smooth and delicious ice cream. The tofu helps give it such body you won t believe it s vegan. I used store-bought unsweetened soy milk that has carrageenan in it which may have had some effect on texture. I used coconut oil instead of canola. I used the exact amount of matcha as written. A couple of people though it was too strong but most of my taste testers liked it. So I ll stick with that measurement. It only took 18 minutes in my ice cream maker. Thank you for the recipe. Read More
Rating: 5 stars
03/20/2018
Yum! This is creamy smooth and delicious ice cream. The tofu helps give it such body you won t believe it s vegan. I used store-bought unsweetened soy milk that has carrageenan in it which may have had some effect on texture. I used coconut oil instead of canola. I used the exact amount of matcha as written. A couple of people though it was too strong but most of my taste testers liked it. So I ll stick with that measurement. It only took 18 minutes in my ice cream maker. Thank you for the recipe. Read More