4-Ingredient Tofu Matcha Ice Cream

Ingredients

• 300 g silken tofu (drained)
• 1.5 tbsp matcha powder (high quality culinary or ceremonial grade)
• 3 tbsp honey (or maple syrup for a vegan option)
• 0.25 cup soy milk (or any preferred plant-based milk)

Steps

1. 1

   Place the drained silken tofu, matcha powder, honey, and soy milk into a high-speed blender or food processor.

2. 2

   Blend on high until the mixture is completely smooth and no green clumps of matcha or white bits of tofu remain.

3. 3

   Taste the mixture and adjust sweetness if necessary by adding more honey.

4. 4

   Pour the mixture into a shallow, freezer-safe container and smooth the top with a spatula.

5. 5

   Freeze for at least 4 hours, or until firm. For the best texture, stir the mixture every 45 minutes during the first 3 hours of freezing to break up ice crystals.

6. 6

   Let the ice cream sit at room temperature for 5-10 minutes before scooping to allow it to soften slightly.

Notes

To make this recipe fully vegan, substitute the honey with maple syrup or agave nectar. Using silken tofu is essential for the creamy texture; firm or extra-firm tofu will result in a grainy consistency.

Nutrition per serving

• dessert
• matcha
• tofu
• healthy
• high-protein
• vegetarian
• no-bake
• japanese-inspired