4-Ingredient Tofu Matcha Ice Cream
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A healthier, protein-packed alternative to traditional ice cream that uses silken tofu for an incredibly creamy texture without the heavy cream.
- Time
- 4 hours 10 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place the drained silken tofu, matcha powder, honey, and soy milk into a high-speed blender or food processor.
Blend on high until the mixture is completely smooth and no green clumps of matcha or white bits of tofu remain.
Taste the mixture and adjust sweetness if necessary by adding more honey.
Pour the mixture into a shallow, freezer-safe container and smooth the top with a spatula.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 187
- Protein
- 9 g
- Carbs
- 30 g
- Fat
- 4 g
- Fiber
- 1 g
Where the calories come from
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