Vegan or Lactose Intolerant Ice Cream recipe

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Ingredients

1 pound silken tofu
1 cup white sugar
½ teaspoon salt
2 cups almond milk
3 tablespoons matcha green tea powder

Nutrition Info

196.4 calories
carbohydrate: 39 g
cholesterol: : -
fat: 3 g
fiber: 0.4 g
protein: 4.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 251.8 mg
sugar: 36.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.

  3. Freeze at least 30 minutes before serving.

Recipe Yield

6 servings

Recipe Note

If you are like me, lactose intolerant, finding a recipe for ice cream can be difficult. This is one I make often, using matcha green tea for flavoring, but you should feel free to do your own thing. For the sake of this recipe, however, I'll be using the green tea as the flavoring.

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