We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Frozen desserts
- Ice cream
- Coconut ice cream
This vegan tofu ice cream recipe has only five ingredients and can be ready in under an hour.
4 people made this
- 350g silken tofu, drained
- 240ml unsweetened soya milk
- 200g caster sugar, or to taste
- 10g green tea powder (matcha)
- 2 tablespoons coconut oil
MethodPrep:10min ›Extra time:40min › Ready in:50min
- Process tofu in a blender or food processor until smooth; add soya milk, sugar, green tea powder and coconut oil. Blend until combined.
- Pour mixture into bowl of ice cream maker; freeze according to manufacturers directions.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Japanese Green Tea Ice Cream (egg yolk free!)
Matcha Ice Cream is a delicious and rich ice cream that’s made lighter without eggs! The secret? Corn starch, which enables the ice cream to maintain a thick creamy consistency that ‘s quite similar to egg yolk based custards. Matcha green tea lends an earthy and sweet aroma. If you’ve never had matcha ice cream before, this is one recipe that you might want to start with!
Step by step green ice cream with photos
Whisk the yolks and sugar together until pale yellow.
Warm the milk and vanilla until it just lightly simmers.
Temper the egg/sugar mixture with the milk/vanilla mixture.
Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F using an instant read thermometer.
Remove from heat. Sift (photo 1) and whisk or blend the matcha into the mixture (photos 2). Add the cream (photo 3). Chill in the refrigerator overnight.
The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes.
Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.
Tea Crusted Tofu Over Greens recipes
there are some times that you want to go vegan.. then I thought that tofu burger would be a. ( more )
mix all ingredients well in a large bowl. portion the patties in the size you wish your bur. ( more )
I found a variation of this through a online cookbook and added a few things to make it great! ( more )
Slice the tofu into strips (probably bite size / 1" or so). In a large skillet/pan, fry t. ( more )
Prep: 15m Cook: 15m Servs: 2
This is easy, simple and healthy food. This food are perfect for vegetarian, you only need. ( more )
In a pan, stir garlic with a little bit of oil for 1-2 minutes. put it a large pan with boil. ( more )
Prep: 30m Cook: 15m Servs: 2
- 2 Cups plain soy milk
- 2 Tablespoons arrowroot powder
- 4 Teaspoons Matcha powder (powdered green tea)
- Two 12-ounce boxes silken tofu
- 1 Teaspoon vanilla extract
Whisk together 1/4 cup soy milk and arrowroot until well incorporated. Then add the matcha until you have no clumps. Set aside.
Blend the rest of the ingredients (except the vanilla) in a blender until very smooth. Pour into a saucepan and bring to a boil. As soon as it boils, remove from heat immediately. Add in the matcha mixture and vanilla, let cool. Add mixture to a container with a lid and let chill in the refrigerator for at least 2 hours then move to freezer. As soon as ice crystals begin to form, remove and mix well to break up the crystals and return to the freezer. Repeat a few times to keep smooth, over 2-3 hours.
Grass Jelly Dessert
Liquid Base Options:
- ▢ regular milk, coconut milk or oat milk mixed with sweetened condensed milk to taste
- ▢ sweetened coconut milk (dairy-free)
- ▢ cold coffee mixed with sweetened condensed milk
- ▢ milk tea
- ▢ simple syrup
- ▢ mango
- ▢ strawberries, blueberries, raspberries, blackberries
- ▢ banana
- ▢ papaya
- ▢ dragon fruit
- ▢ soft boiled shelled peanuts
- ▢ boiled lotus seeds
- ▢ cooked red bean or mung bean
- ▢ boiled taro
- ▢ boiled yam/sweet potato
- ▢ tapioca pearls
- ▢ sweet rice balls
- ▢ black sticky rice
- ▢ mochi
- ▢ ice cream
- ▢ honey
- ▢ maple syrup
- ▢ crushed ice (not recommended by Traditional Chinese Medicine, but very refreshing)
Nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
Did You Make This? Tag us on Instagram @thewoksoflife, subscribe to our email list, and be sure to follow us on social for more recipes!
You may also like…
Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at age 16. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries.
1 of 24
Tropics on Ice With Matcha Syrup
Nashville, Tennessee might not be the first place you think of when it comes to après-ski, but the lack of snow and proximity to big mountains doesn't prevent Embers Ski Lodge, a winter sports-inspired bar and restaurant, from paying homage to the ritual of mountain happy hour. Even if you are familiar with mountain happy hours, a pineapple juice-based cocktail with homemade matcha syrup might not be an obvious choice. But Embers Ski Lodge draws its inspiration from lodges out in the Pacific Northwest and Rocky Mountains where, according to Zak Klapperich, the bar lead at Embers, "It's actually pretty common for west coast ski lodges to fill their menus with tropical items as they are inspired by the Pacific islands and certain Asian cultures."
When you think about it though, a tropical-inspired drink is kind of the perfect beverage for a ski lodge, even one located below the Mason-Dixon Line. "The idea originally was to make something fresh and tropical but not super sweet for a nice summer morning drink," explained Klapperich, that'll wake you up and prep you for a day on the slopes&mdashor just a leisurely brunch.
Enter the Tropics on Ice, a spiked, fizzy, and fruity drink that's become a bar favorite, made with pineapple juice and a unique matcha syrup. "The matcha syrup we make was an experiment gone right," said Klapperich. "Teas are often introduced in cocktails for their ability to flavor a drink without dominating it, and matcha in particular is really growing in popularity so we gave it a try. It has a subtle earthy flavor and a cool color which equally translates well into cocktails." Especially those that are meant to be enjoyed on the slopes of a mountain, when you want something to warm you up a little bit.
So kick off your ski boots&mdashor flip-flops, as the case may be&mdashand pour yourself this tropical inspired, après-ski-friendly beverage for brunch. You'll feel ready to hit the slopes or the sand or whatever else might come your way, guaranteed.
Green Tea (Matcha) Ice Cream Recipe
Green tea flavored desserts are so widespread all over the US today, and it seems like Green tea Ice Cream is as popular here as in Japan. Because green tea goes so well with milk products Green Tea flavor is understandably a delicious choice for ice cream. Green Tea Ice Cream is a Japanese dessert everyone knows in the US even outside Japanese food.
At many Japanese restaurants in the US, Green Tea Ice Cream has become one of the most popular desserts. Green tea has a very refreshing green grass aroma, and that helps cut the smell of fish and grease from dinner. It can be served as a couple of scoops in a bowl or could be inside Mochi (rice cake), which also tastes great.
Not only at Japanese restaurants, but very famous ice cream makers here make Green Tea ice cream. The good thing is that the flavor is not just a fad, but it looks like the flavor is here to stay in American food culture. Now you don’t have to travel to Japanese grocery store to buy Green Tea Ice Cream but almost any supermarket in the US!
The green tea used in Green Tea Ice Cream is called Matcha in Japanese. Matcha is a powdered form, and so it has a much more concentrated flavor than green tea leaves. It should not be mixed with green tea you drink from regular tea bag. Matcha is also a drink that is used in the tea ceremony in Japan, but you don’t drink as much as brewed green tea.
Matcha Green Tea is available at Japanese and some American supermarkets and also online. (This recipe is for the ice cream itself you will use an ice cream machine to freeze the ice cream so please follow your ice cream machine instructions.)
- 2 cups milk (480ml)
- 2 Tbsp green tea powder (Matcha)
- 1 cup heavy cream (240ml)
- 6 egg yolks
- 1/2 cup and 2 Tbsp sugar (120g)
- Place ice water in a large bowl that can hold a pot. Set aside.
- In a small bowl, add 1/4 cup of milk and green tea powder, and whisk well (the powder may not dissolve completely). Then add back to the rest of milk (1 3/4 cups) and mix.
- Heat the milk mixture and 1/2 cup of heavy cream at medium heat, and cook until just before boiling.
- In a medium bowl, whisk the rest of the heavy cream (1/2 cup), yolks, and sugar. Add hot milk very slowly to the egg mixture.
- Put egg/milk mixture back to the pot and cook at medium heat stirring constantly until thick (to check the thickness, dip a wood spoon in the egg/milk mixture, and check and see if you can scrape a clear line on the back of the spoon with a finger).
- Place the pot in the ice water and cool. Transfer to a container and chill at least 3 hours in the refrigerator.
- Follow the direction of your ice cream machine and mix. Very soft ice cream is done after about 15-20 minutes. Freeze 3 hours before serving.
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
You Might Also Like
Cream Stew Recipe
i was following your recipe step by step, but failed twice, it’s really bizarre, it seems the ingredients ratio you gave was not correct, for example, the heavy cream you applied on the video seemed more than 240ml, and do i need to whip the cream? the step i failed was always the last step, bring everything to boil under medium heat, i cannot get it to look smooth and creamy, it was either too thin or overcooked and it turned out clumpy…
could you please help me out here? thanks a lot!!
it’s too bad that your ice cream didn’t come out right. I checked the measurements, and they are correct.
The amount of heavy cream is 240ml. 120ml of cream is mixed with sugar and yolks, and another 120ml of cream is mixed with milk (480ml) with green tea. Because of egg yolks, you have to be careful stirring the liquid constantly on the stove so it doesn’t get curdled. Do not over cook. Hope this will help.
I wonder if it’s because of the type of milk Cindy was using. Noriko, did you use whole milk?
What is Hojicha tea (ほうじ茶)?
Do you like tea? Or are you in need for a new ice cream recipe?
Well, you’re in for a treat! For me this is an oldie but a goodie and one of my favorites not only because I love tea, but because it tastes delicious and has a healthy ingredient – hojicha tea!!
What we are learning today is hojicha ice cream is made with hojicha tea – roasted green tea.
In Japan, hojicha tea is often served with sweets or after a meal because it is a nice way to clean the palate.
This is another good way to get more healthy delicious tea into your routine.
It is super earthy and has a wonderful aromatic character. It’s flavor is robust enough that it can be used in sweets ranging from baked goods, to soft serve and ice cream.
Hojicha is quite low in caffeine, so you can drink or eat this at night without fear of being unable to sleep.
As a drink, it can even be consumed hot or cold!
Of course during summer I’m definitely drinking a lot of cold teas!
Whether you drink or eat hojicha, you’ll likely find it in loose leaf or tea bag form.
There’s also a powdered version, which if you’re lucky, can save you a step below but I haven’t come across it in the US.
So for today’s ice cream, we’ll be processing the hojicha leaves into powder first.
Hojicha Ice Cream （ほうじ茶アイス）
At a high level, we’re making a milk tea base that we’re sweetening with sugar. Then we’ll rapidly cool the mixture in cold cream before churning.
If you’re starting with loose leaves, you’ll need to make a decision–to make it into powder or leave whole. Tough call but it’s up to you.
I use my food processor to make powdered loose leaves. If you do this, you would want the processed leaves as fine as possible.
If you use the whole hojicha leaves, you can just steep and then strain them out.
In order to ensure complete extraction of flavor, you’ll need to steep the whole leaves a bit longer than if you were using the powder.
For this round, I wanted to try something different and leave the powdered bits in the final ice cream product.
Note that if you follow the same way I do and use powdered leaves, I would usually strain it with my nutmilk bag.
Today was just an exemption.
What happens on my ice cream if I don’t strain my powdered hojicha tea leaves?
So you may be wondering… how was it?
So you may be wondering how was my ice cream unstrained?
It adds a little texture, which can be good or bad, depending on your preferences.
Either way, whole leaves or ground, this is a refreshing ice cream that’s not overly sweet.
I use the same ratio of sugar to cream milk as I do in my other ice cream recipes.
If you’ve made one before, you’ll have an idea on how sweet I like my ice cream which not that sweet!
The good thing with making ice cream is that you can always taste it before you churn.
So while the base is still warm, if you find it’s not sweet enough, you can always add more sugar, but you can’t take it out!
Here’s how the powdered hojicha looked after processing and mixing into the base.
Some tips for this particular recipe (and making ice cream in general)-
- If you use whole leaves, make sure to press against your strainer to get all the flavor our after steeping.
- If you’re using powder (or you powderized your leaves), you won’t need to steep as long, maybe 10 minutes should be sufficient.
- If you notice clumping use a whisk or immersion blender to break them up. You could also use a regular blender too
- If you don’t have hojicha tea, you’re out of luck! there’s no substitute. Sad, I know… however, though this recipe would work with green, black, earl grey you’d be making a different ice cream!
- Whatever tea ice cream you make, just make sure to use a good quality tea. The cheap stuff tastes bitter and will affect the flavor.
- In order to cool your ice cream base quickly, set a temp proof bowl (i.e. metal) in a large ice water bath and stir occasionally.
- Another tip is to only heat up your milk mixture and keep the cream nice and cold. I used to cook both together, but found no difference in flavor or texture after leaving the cream cold and mixing in after the custard base has been finished.
Here’s a live replay of my last episode for Japanese Cooking Live Season 2- Summer 2018!
If you liked this… subscribe for new Japanese Cooking Videos! One new video each Wednesday at 6pm!
Need an ice cream machine? Check out my review of the Breville Smart Scoop, which is one of my favorite kitchen appliances!
In case you’ve missed them, here are some of my other ice cream recipes!
What do you think? Have you tried to make any edible foods with hojicha yet? Let me know with a comment below!
Tea Simple Syrup
If you have time to cook, but don’t have an ice cream maker, you can make tea simple syrup (recipe below) and drizzle it over your ice cream. Here’s how:
1 cup water
1 cup sugar
2 Tbsp loose leaf tea
1. Infuse 1-2 teaspoons of tea leaves in 8 oz. of boiling water for 3 minutes (use water below the boil, around 170 degrees, for green teas).
2. Strain the tealeaves.
3. Bring the tea to a boil.
4. Add the sugar.
5. Keep at a low boil, stirring often, until the mixture has become one cup of smooth syrup.
7. Keep refrigerated in a sealed container and use within one month.
You can also use tea simple syrups for instant tea “sodas” and cocktails/mocktails, or as toppings for fruit salads, cakes and other sweet foods. Depending on the tea, it could even work as a sort of chutney/sweet marinade alternative for meats or tofu!
This post wraps up our series on ways to enjoy cold tea in hot weather. If you missed previous posts, check out the others on iced tea lattes, tea punches, iced tea, cold-brewed tea and frozen tea treats.