How to Cook Perfect Simple Kabocha and Coconut Tofu Icecream

How to Cook Perfect Simple Kabocha and Coconut Tofu Icecream Delicious, fresh and tasty.

Simple Kabocha and Coconut Tofu Icecream. Great recipe for Simple Kabocha and Coconut Tofu Icecream. I made an ice cream packed with vitamins, calcium, and iron, that allows you to eat silken tofu every day. I updated the ingredients and steps to make this even healthier.

Scrape in seeds from vanilla bean; reserve pod for another use.

Serve immediately as soft serve or put in freezer to thicken.

Shouldn't freeze solid, but remain scoopable.

You can have 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. You need 1 packages of Silken or firm tofu.

2. You need of Kabocha Ice Cream.

3. You need 200 grams of net weight Kabocha squash.

4. It’s 100 ml of ★Soy milk.

5. It’s 100 ml of ★Condensed Milk.

6. Prepare 1 of to preference Chopped walnuts.

7. It’s of Coconut Ice Cream.

8. It’s 100 ml of ☆Coconut milk.

9. It’s 100 ml of ☆Condensed Milk.

10. It’s 1 of to preference Minced dried fruit (I recommend dried mango).

This tofu base is about as close to dairy ice cream as we got—it looks, scoops, and even melts like the real deal.

One thing: You should probably like tofu before attempting this recipe.

Line a baking sheet with foil and cut the squash in half lengthwise.

Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform.

Simple Kabocha and Coconut Tofu Icecream instructions

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 youre done..

6. If you dont 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..

Toss the squash in olive oil or coconut oil, season lightly with salt and then sprinkle with.

This Kabocha Squash Soup requires just a few simple ingredients.

It's rich, creamy yet so good for you.

Sweet golden Kabocha Salad with sliced cucumber, crispy bacon and tossed with creamy Japanese mayo.

Since your ice cream base will need to chill as well, we suggest making it the night before, too.