Smooth Tofu Matcha Ice Cream

Smooth Tofu Matcha Ice Cream

This contains no dairy products, but it's surprisingly rich and smooth!
The key is in draining the tofu.


Firm tofu
1 packet (300 g)
Honey (or maple syrup)
3-4 tablespoons
2 teaspoons
White miso or white sesame paste (optional)
1/2 teaspoon


1. Break the tofu apart into about 8 pieces, boil until thoroughly cooked, then drain.
2. Put a bowl on top of the tofu and press slowly it to drain the water.
3. Drain the tofu while turning it over. It should reduce in weight to about 220-230g.
4. Put all the ingredients in a mixer and blend until smooth.
5. Put the mixture in a ziploc freezer bag and let it freeze. Before serving, massage the frozen mixture until it is smooth and softened, or put it in a food processor.
6. <Recommendation> If you let it chill and harden in the fridge, it will turn out like matcha mousse.
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Story Behind this Recipe

Through trial and error, I came up with a tofu cream that doesn't have a tofu smell. You can hardly smell the tofu. My daughters love it.
There are many ways to drain water from tofu, but this way is quick and it's easy to adjust the pressure.