Vegan Green Tea Ice Cream (Macha Ice Cream)

Photographer: Little JF

Vegan ice cream making is so much simpler than those real ice creams where you need egg, milk, cream etc. It is almost instant, just place the ingredients in the blender to blend and next throw into an ice cream maker, that’s!

But, home made ice cream without ice cream maker? It is not impossible, there is a way, find out more at Making Ice Cream without Ice Cream Maker. Alternatively, following the recipe below, as I have streamlined the tedious process by skipping some steps and it still works.

Now, I would not miss my Uji Macha Ice (Japanese Green Tea Ice Cream), with this recipe, it is even healthier and cheaper.

Preparation: 10 mins

Ingredients (makes 250g±)
° 1 pack silken tofu
° 5-6 teaspoons sugar, or to taste
° 1 teaspoon green tea powder

1. To extract excess moisture of the tofu for a creamier texture, wrap with a clean tea towel and place a plate on top of the tofu. Leave for about 15-30 minutes. Remove tofu from the towel.
2. Combine all the ingredients in a blender or food processor and blend until smooth and creamy. Taste it, add more sugar, if necessary and blend to mix well. Pour into different containers and place in the freezer until frozen.
3. Prior to consuming the ice cream, remove the ice cream from the freezer and place in the refrigerator shelf for 1 hour (to slightly soften it).
4. Place in a blender, blend until smooth. If you can’t wait, just eat it. Alternatively, place in the freezer for 30 to 60 minutes before consuming, depending on your preference for a softer or harder consistency of the ice cream.