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Vegan Matcha Kinako Ice Cream
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.
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Ingredients
- 200 g silken tofu (tender tofu)
- 1 ripe banana (approximately 100g)
- 7 g matcha powder (dissolved in a small amount of hot water first)
- 10 g kinako (roasted soybean powder)
Steps
- 1
Prepare the matcha by mixing 7g of matcha powder with a small amount of hot water until smooth and dissolved.
- 2
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.
- 3
Blend all ingredients until completely smooth and well combined.
- 4
Pour the mixture into a container and place it in the freezer.
- 5
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 per serving
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