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Vegan or Lactose Intolerant Ice Cream

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Andrew Benge

"If you are like me, lactose intolerant, finding a recipe for ice cream can be difficult. This is one I make often, using matcha green tea for flavoring, but you should feel free to do your own thing. For the sake of this recipe, however, I'll be using the green tea as the flavoring."
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1 h servings 196 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Combine silken tofu, sugar, and salt in a blender; blend until tofu is the consistency of thick cream. Add almond milk and matcha powder; stir with a spoon until well-blended.
  2. Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
  3. Freeze at least 30 minutes before serving.


  • Cook's Note:
  • If your blender is big enough, you can blend the mixture in step 2 instead of stirring by hand.

Nutrition Facts

Per Serving: 196 calories; 3 g fat; 39 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 252 mg sodium. Full nutrition

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