Vegan Or Lactose Intolerant Ice Cream - cooking recipe

Ingredients

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

Preparation

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.
Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
Freeze at least 30 minutes before serving.