Ingredients

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

Instructions

1. 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.
2. Pour mixture into your ice cream maker and churn according to manufacturer's instructions, 15 to 20 minutes. Transfer to a lidded container.
3. Freeze at least 30 minutes before serving.