Recipe: Perfect Simple Kabocha and Coconut Tofu Icecream

Simple Kabocha and Coconut Tofu Icecream.

You can have Simple Kabocha and Coconut Tofu Icecream using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simple Kabocha and Coconut Tofu Icecream

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

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 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..