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Banana Yuzu & Mulberry Matcha Ice Cream (Vegan, Dairy-Free, Caffeine-free, Refined Sugar-free)

4 servings


3 Ripe Bananas - Slice and freeze overnight

150g Silken Tofu


  1. Put the frozen sliced banana in a food processor and process until grain sized crumbles.

  2. Add silken tofu, Yuzu Spread, Tahini and Mulberry Matcha and process further. Stop the food processor a few times to save down the sides. Process until it looks like soft serve ice cream.

  3. You can serve as it is as soft ice cream or freeze for later. To freeze, transfer the ice cream to a container and cover with a cooking sheet. Freeze at least 2 hours.

  4. Take out from freezer. If it is too hard to scoop, leave it on bench top and wait 10-15 minutes.

  5. Scoop and transfer to a serving bowl. Add fruits and dust with more Mulberry Matcha on top.


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