Sharyn's Baking Club

Matcha Ice cream

  • 1 ripened banana -frozen 
  • 250g silken tofu -strained 
  • 2 tablespoons of powdered matcha
  • 2 tablespoons of hazelnut honey (only the honey component)
  • a spoonful of the hazelnuts from the honey -cut into 4

Optional accompaniments:
  • sweetened red bean paste 
  • yatsubashi (cinnamon cookies)

  1. Place the banana, tofu, and honey into a blender and blend until smooth.
  2. Pour the mixture into a metal pan. Flatten and freeze for 2 hours.
  3. Remove from the freezer and mix the ice cream well to make it smoother and airy. 
  4. Swirl some of the chopped hazelnuts through the ice cream and freeze again for 1-2 hours. Mix well, scoop, and serve.

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