Recipe: Perfect Simple Kabocha and Coconut Tofu Icecream

Simple Kabocha and Coconut Tofu Icecream. Only two ingredients, tofu and coconut milk! Only two ingredients, tofu and coconut milk! The final product is basically the same consistency of ice cream or yogurt, but is low carb, sugar free, dairy free, grain free, gluten free, and.

Chocolate Peppermint Tofu Ice CreamQueen of My Kitchen. coconut oil, unsweetened almond milk, unsweetened cocoa powder and. Enjoy deliciously creamy ice cream completely free of dairy with this tofu ice cream recipe. A simple vanilla flavoured ice cream, the soft tofu replaces the milk and cream elements of a standard ice cream for a sweet treat that is lower in fat and higher in protein. You can cook Simple Kabocha and Coconut Tofu Icecream using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Simple Kabocha and Coconut Tofu Icecream

1. It's 1 packages of Silken or firm tofu.
2. It's of Kabocha Ice Cream.
3. Prepare 200 grams of net weight Kabocha squash.
4. You need 100 ml of ★Soy milk.
5. You need 100 ml of ★Condensed Milk.
6. It's 1 of to preference Chopped walnuts.
7. Prepare of Coconut Ice Cream.
8. It's 100 ml of ☆Coconut milk.
9. Prepare 100 ml of ☆Condensed Milk.
10. Prepare 1 of to preference Minced dried fruit (I recommend dried mango).

Serve with a sprinkle of kinako. Full of sweet, dense kabocha squash and light, flavorful tofu, it's perfect for a chilly autumn or winter evening. Feel free to throw in some kaffir lime or Thai basil if you happen to have them on hand. Whisk in the broth, the coconut milk, and the tamari.

Simple Kabocha and Coconut Tofu Icecream step by step

1. Wrap the tofu in paper towels, and put a plate or the equivalent to drain the water. Or microwave for 3 minutes to cut the water (Shown in the photo is firm tofu)..
2. For Kabocha Ice Cream: Microwave the kabocha squash to soften, and mix ★ together with half of the tofu with a hand mixer until smooth..
3. For Coconut Ice Cream: Add the remaining half of the tofu, and mix together with ☆ with a mixer or food processor until smooth..
4. Transfer into separate bowls, add the roasted walnuts to the kabocha mixture, and mix in. Mix in dry mango to the coconut mixture..
5. Chill both in the freezer, take it out once it has mostly solidified, give it a quick whirl in a food processor to whip air into it, and you're done..
6. If you don't have a food processor, then freeze for about an hour, and mix with a spoon once the edges start to solidify. It is good to microwave for 30 seconds before eating..

Add the red pepper, kabocha squash, and tofu. This is creamy smooth and delicious ice cream. The tofu helps give it such body you won t believe it s vegan. I used store-bought unsweetened soy milk that has carrageenan in it which may have had some effect on texture. I used coconut oil instead of canola.