Vegan Or Lactose Intolerant Ice Cream

1. 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. 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. 3

   Freeze at least 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.