In a cup, prepare 2 tablespoons of matcha powder, 1/8 teaspoon of spirulina powder, and erythritol with stevia (or sugar if you don't have it.) Mix all the powder ingredients well.
Pour 1/8 tablespoon of soymilk first into the cup, and whisk it fast to make it into a paste. There should be no clumps.
Pour the rest of the soymilk little by little as you whisk.
Once everything is combined, pour the matcha mixture into the CREAMi pint.
Pour the vegan cream and mix everything in the pint again.
Let the sugar dissolve for 30 minutes. Place the storage lid on a pint and freeze for 24 hours.
Remove the pint from the freezer and remove the lid from the pint. Place the pint into the Ninja Creami Ice Cream Maker.
Select ICE CREAM. Run the program.
When processing is complete, remove the ice cream from the pint.
Serve immediately. Yum!
