Recipe

Ingredients for a 24-oz pint:

• Matcha powder (1 ½ tbsp)
• Milk, 0% fat, ultra-filtered (1 ½ cups)
• Silken tofu (212.5 g)
• Salt (⅛ tsp)
• Honey (1 tbsp)
• Monkfruit sweetner with allulose (⅓ cup)
• Xanthan gum (¼ tsp)
• Vanilla extract, pure (1 tsp)

Instructions:

1. Blend everything together.
2. Freeze for 24 hours.
3. Spin on LITE ICE CREAM (push down and re-spin if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★★★

Wow! This pint was so tasty and the macros are amazing! It tastes just like a matcha latte soft-serve. This one is going on Celine’s Choice.

The Good (what went well):

• Not too sweet: ⅓ cup sweetner with honey sounds like a lot but it turned out really balanced. The floral honey elevated the earthiness of the matcha.
• Very mucha matcha: The matcha taste was strong! Matcha lovers can add ½–1 tbsp more for an extra-rich pint.

The Bad (lessons learned):

• A smidge too beany: The tofu taste was a bit stronger than I envisioned, and it tasted like a matcha latte with soy-milk substitute. Add less tofu for the next one and some more fat.