How to Cook Appetizing Simple Kabocha and Coconut Tofu Icecream

Simple Kabocha and Coconut Tofu Icecream.

You can cook 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. Prepare 1 packages of Silken or firm tofu.
2. It's of Kabocha Ice Cream.
3. Prepare 200 grams of net weight Kabocha squash.
4. Prepare 100 ml of ★Soy milk.
5. You need 100 ml of ★Condensed Milk.
6. You need 1 of to preference Chopped walnuts.
7. It's of Coconut Ice Cream.
8. It's 100 ml of ☆Coconut milk.
9. Prepare 100 ml of ☆Condensed Milk.
10. It's 1 of to preference Minced dried fruit (I recommend dried mango).

Simple Kabocha and Coconut Tofu Icecream step by step

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..