- 1 pound silken tofu
- 1 cup white sugar
- 1/2 teaspoon salt
- 2 cups almond milk
- 3 tablespoons matcha green tea powder
- Combine silken tofu, sugar, and salt in a blender; blend until tofu is the consistency of thick cream. Add almond milk and matcha powder; stir with a spoon until well-blended.
- Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
- Freeze at least 30 minutes before serving.
07/10/2019
recipepes.com
vegan or lactose ntolerant ce cream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
