Vegan or Lactose Intolerant Ice Cream
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Ingredients1 h servings 196 cals
Original recipe yields 6 servings
- 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.
- Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
- 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.
Per Serving: 196 calories; 3 g fat; 39 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 252 mg sodium. Full nutrition