Vegan Matcha Kinako Ice Cream
Translated from Chinese, the language of the video.
Linhsingju cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A healthy, dairy-free ice cream made with a base of silken tofu and ripe bananas, flavored with the classic Japanese combination of matcha and roasted soybean powder.
- Time
- 4 hours 10 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prepare the matcha by mixing 7g of matcha powder with a small amount of hot water until smooth and dissolved.
Place the 200g of silken tofu, 1 ripe banana (approx. 100g), the prepared matcha mixture, and 10g of kinako (roasted soybean powder) into a blender or food processor.
Blend all ingredients until completely smooth and well combined.
Pour the mixture into a container and place it in the freezer.
Freeze for at least 4 hours until firm before serving.
Notes
This recipe is naturally vegan (dairy-free and egg-free) and uses the natural sweetness of ripe bananas instead of added sugar. The tofu provides a smooth, silky texture similar to traditional ice cream but with more protein and fewer calories.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 139
- Protein
- 11 g
- Carbs
- 17 g
- Fat
- 4 g
- Fiber
- 3 g
Where the calories come from
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