Matcha Green Tea Ice Cream Recipe


Nutrition

Cal/Serving: 177
Daily Value: 9%
Servings: 4

Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat8g12%
Saturated1g7%
Carbs12g4%
Fiber3g10%
Sugars5g0%
Protein16g32%
Sodium67mg3%
Calcium442mg44%
Magnesium64mg16%
Potassium350mg10%
Iron3mg19%
Zinc1mg10%
Vitamin A251IU5%
Vitamin C0mg1%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg6%
Niacin (B3)0mg1%
Vitamin B60mg6%
Folic Acid (B9)45µg11%
Vitamin D1µg0%
Vitamin E0mg0%
Vitamin K4µg5%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Matcha Green Tea
Carolyn Scott-Hamilton

Green tea has a variety of health benefits and ice cream leads to optimum happiness! Just don’t get brain freeze!

Click here to see more Healthy, International Cooking at Home.

4
Ratings8

INGREDIENTS

  • 2 cups plain soy milk
  • 2 tablespoons arrowroot powder
  • 4 teaspoons Matcha powder (powdered green tea)
  • Two 12-ounce boxes silken tofu
  • 1 teaspoon vanilla extract

DIRECTIONS

Whisk together 1/4 cup soy milk and arrowroot until well incorporated. Then add the matcha until you have no clumps. Set aside.

Blend the rest of the ingredients (except the vanilla) in a blender until very smooth. Pour into a saucepan and bring to a boil. As soon as it boils, remove from heat immediately. Add in the matcha mixture and vanilla, let cool. Add mixture to a container with a lid and let chill in the refrigerator for at least 2 hours then move to freezer. As soon as ice crystals begin to form, remove and mix well to break up the crystals and return to the freezer. Repeat a few times to keep smooth, over 2-3 hours.

Recipe Details

Adapted from "The Healthy Voyager's Global Kitchen" by Carolyn Scott-Hamilton (Fair Winds Press, 2012)

Servings: 4

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