Other flavors can be used in place of the green tea. Also suitable for vegans! I guessed roughly how much green tea to use, but feel free to adjust to your liking. I advise lowering the sugar if you use sweetened soy milk.
| Prep Time: | 10 mins |
| Additional Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 1 (12 ounce) package silken soft tofu, drained
- 1 cup unsweetened soy milk
- 1 cup white sugar, or to taste
- ¼ cup green tea powder (matcha)
- 2 tablespoons canola oil
Instructions
- Blend tofu in a blender or food processor until smooth; add soy milk, sugar, green tea powder, and canola oil and blend until combined.
- Pour mixture into bowl of ice cream maker; freeze according to manufacturers directions.
Reviews
I am waiting for my matcha so I tried cocoa powder instead. Added a 1/4 tsp vanilla and this is sooo good. I think it could be a good base for many flavors. I might cut sugar back a bit and compare because it might be a bit sweet…have not decided yet because it is so good! Tastes like chocolate tofutti ice cream. I might try making this into mochi covered ice cream.
Yum! This is creamy, smooth, and delicious ice cream. The tofu helps give it such body, you won’t believe it’s vegan. I used store-bought, unsweetened soy milk that has carrageenan in it, which may have had some effect on texture. I used coconut oil instead of canola. I used the exact amount of matcha as written. A couple of people though it was too strong, but most of my taste testers liked it. So, I’ll stick with that measurement. It only took 18 minutes in my ice cream maker. Thank you for the recipe.