The recipe I ended up using was the Vegan soy ice cream recipe from Post Punk Kitchen. The recipe was very basic and used minimal ingredients. All I had to do was customize it with my choice of flavor.
- 12 ounces firm silken tofu
- 1 cup plain soy milk
- 1/3 cup maple syrup
- 2 tsp vanilla
- 5 tsp green tea powder
- Combine the ingredients in a blender and blend until the mixture becomes smooth.
- Next, I added the green tea powder. I added a little extra for a stronger green tea taste.
- Pour the mixture into the ice cream maker and freeze following the manufacturer’s instructions. For my machine, I left it on for about 20 minutes and that did the job.
Here’s the green tea ice cream.
It came out great! The texture of the ice cream was very smooth and creamy. The green tea flavor was perfect too. I didn’t add any sugar, because I like my green tea ice cream bitter. There’s something about sweeten green tea ice cream that just bugs me a bit. This recipe made about 3 cups of delicious ice cream.
I can’t wait to try more flavors… avocado, wasabi, pumpkin, sesame, …
I still have yet to try lobster ice cream. Maybe…