Matcha Green Tea Ice Cream Recipe
Daily Value: 9%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||45µg||11%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
- 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
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.
Adapted from "The Healthy Voyager's Global Kitchen" by Carolyn Scott-Hamilton (Fair Winds Press, 2012)Servings: 4
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