INGREDIENTS

• • 2 Tbsp Aiya Culinary Grade Matcha
• • 1 cup tofu
• • ½ cup heavy cream
• • 3 Tbsp sugar
• • 2 Tbsp condensed milk
• • Mint, to garnish

DIRECTIONS

• 1. Add the sugar and condensed milk to the heavy cream and whip until soft peaks form. Dry the tofu of excess moisture, add to the mixture and stir together.
• 2. Dissolve the Matcha for cooking in a small amount of warm water and add to the mixture from step (1). Place the mixture in the refrigerator to set.
• 3. Mix the ice cream 2-3 times while it sets. Once completely set, scoop the ice cream into a bowl and garnish with mint.