Blueberry Lime Ice Cream with Matcha Powder

We are finally back from holidays – well rested and happy to be in our own kitchen again! This ice cream, which actually was my first homemade ice cream ever, is something I’ve had in mind for a few months now. We don’t have an ice cream maker, and without one the process requires a lot of time hanging around the house. But the result was delicious, and I’m pretty sure we’ll be experimenting with a bunch of new flavors in the future!

This recipe makes a pretty nice, smooth ice cream, and it wasn’t as much work as I thought it would be. Blueberries and lime are a match made in heaven, and matcha powder adds a nice green tea flavor in the mix – I like to make a smoothie with these three ingredients as well.

Here’s what I used:

  • 350 g firm silken tofu (Mori-Nu)
  • 200 g frozen blueberries
  • about 2 dl confectioner’s sugar (depending on the sweetness of the blueberries)
  • 3 and 1/2 teaspoons matcha green tea powder
  • juice and zest of 1 lime
  • 2 dl oat cream (or other vegan cream)

Making the ice cream takes about 5 hours (in our tiny freezer compartment), and it’s best eaten on the day of making. This recipe fills one 750 ml (7,5 dl) container.

First, I reserved 1 dl of the blueberries for serving, and placed the rest in a mixing bowl. Then I added all the other ingredients: lime juice and zest, tofu, oat cream, sugar, and matcha powder. I blended everything with our immersion blender until completely smooth, poured the mixture in the container, and popped it in the freezer.

Now, I set our kitchen timer at 55 minutes (it can only be set to 1 hour or less), and when the alarm went off, I hurried into the kitchen to blend the ice cream. I moved it in a large mixing bowl, blended with our immersion blender, ladled right back in the container, and placed it in the freezer again.

Then I repeated the above step two more times, until 3 hours had elapsed. The fourth time I only let the ice cream freeze for 35 minutes, then stirred briskly with a fork to break the texture once again, and placed it in the freezer for about an hour more, until it was time for dessert.

If frozen overnight, this ice cream becomes very solid, and needs to thaw for about an hour in the fridge before it’s scoopable.

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