Dairy-free Tofu and Black Sesame Ice Cream

Name: Dairy-free Tofu and Black Sesame Ice Cream
Yield: 3 servings
Cuisine: American
Ingredients: 200 ml Soy milk; 2 tsp Black sesame paste; 3 tbsp Maple syrup or honey; 3 grams Powdered gelatin; 1 Vanilla essence; 1 Sesame (to garnish)

cookpad.japan @cookpad_jp

I'm breastfeeding, so I'm cutting down on sugar and dairy products. I based this on a recipe from a macrobiotic cookbook, reduced it to the essential steps and cut out any high-calorie ingredients. This is an ice cream that even people with dairy allergies can enjoy.

If you have a blender, mixer, or similar appliance, use it to mix at the 2 hour mark in Step 5.
Adjust the amount of sweetener to your linking. Recipe by Amaguriguri

cookpad.japan @cookpad_jp

If you have a blender, mixer, or similar appliance, use it to mix at the 2 hour mark in Step 5.
Adjust the amount of sweetener to your linking. Recipe by Amaguriguri

Saved

Ingredients

3 servings

200 mlSoy milk
2 tspBlack sesame paste
3 tbspMaple syrup or honey
3 gramsPowdered gelatin
1Vanilla essence
1Sesame (to garnish)

Saved

Steps

1

Dissolve the gelatin in a little hot water (not listed).
2

Heat the soy milk in a saucepan. When warm, stir in the sesame paste a bit at a time.
3

Remove from the heat, and mix in the maple syrup (or honey). Add the gelatin and vanilla essence.
4

Pour into a freezer-safe bowl or tupperware container and put in the freezer.
5

Mix well with a fork after an hour, and then again an hour later. Leave it to harden in the freezer.
6

Transfer it to serving bowls, top with the sesame seeds, and it's done! I recommend you let it melt a little at room temperature (like in the photo) before serving.