Blueberry Lime Ice Cream with Matcha Powder

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.

ingredients

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)

directions

1
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.
2
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.
3
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.
4
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.
5
If frozen overnight, this ice cream becomes very solid, and needs to thaw for about an hour in the fridge before it’s scoopable.