Simple Kabocha and Coconut Tofu Icecream

Name: Simple Kabocha and Coconut Tofu Icecream
Yield: 1 serving
Cuisine: American
Ingredients: 1 packages Silken or firm tofu; 200 grams net weight Kabocha squash; 100 ml ★Soy milk; 100 ml ★Condensed Milk; 1 to preference Chopped walnuts; 100 ml ☆Coconut milk; 100 ml ☆Condensed Milk; 1 to preference Minced dried fruit (I recommend dried mango)

cookpad.japan @cookpad_jp

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. I cut down on the calories.
After putting it in the food processor, freeze to your desired hardness if the ice cream is too soft. Recipe by pogue

I made an ice cream packed with vitamins, calcium, and iron, that allows you to eat silken tofu every day.

cookpad.japan @cookpad_jp

I made an ice cream packed with vitamins, calcium, and iron, that allows you to eat silken tofu every day.

Saved

Ingredients

1 serving

1 packagesSilken or firm tofu
Kabocha Ice Cream
200 gramsnet weight Kabocha squash
100 ml★Soy milk
100 ml★Condensed Milk
1to preference Chopped walnuts
Coconut Ice Cream
100 ml☆Coconut milk
100 ml☆Condensed Milk
1to preference Minced dried fruit (I recommend dried mango)

Saved

Steps

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.