Rich! Smooth Tofu Chocolate Ice Cream

Name: Rich! Smooth Tofu Chocolate Ice Cream
Cuisine: American
Ingredients: 1 block Firm tofu; 3 to 4 tablespoons Honey (or maple syrup); 1 tbsp Cocoa powder

cookpad.japan @cookpad_jp

After many experiments, I was able to make a tofu-based ice cream that didn't taste like tofu! Even my daughters, who don't like tofu-tasting sweets, love this.
There are many ways to drain tofu, but squeezing was the easiest method to adjust, so that's what I used.

By boiling the tofu and squeezing it out thoroughly, the unique taste of tofu is neutralized, and the texture of the "cream" becomes very smooth and rich.
If you press too hard when you're squeezing the water from the tofu on a sieve, it will press out, so the key is to press firmly yet slowly.
If you press the tofu too much it will become dry and grainy. If that happens, add a little water. Recipe by PUKAFU

cookpad.japan @cookpad_jp

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Ingredients

1 blockFirm tofu
3to 4 tablespoons Honey (or maple syrup)
1 tbspCocoa powder

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Steps

1

Cut the tofu up into 8 pieces or so, boil briefly until heated through, and drain in a colander or sieve.
2

Put a bowl on top of the tofu, and press hard to squeeze out the water.
3

Turn the tofu pieces over once, and squeeze tightly again. It should weigh about 220 to 230 g in the end.
4

Put all the ingredients in a blender or food processor, and puree until smooth. If you are using soy bean miso, add 1/3 teaspoon.
5

Put the puree in a freezer bag and freeze. Massage the bag to soften before eating, or smooth out in a food processor.
6

Variation: If you chill the mixture in the refrigerator, it will be like chocolate mousse.
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