Macrobiotic ☆ Maple Tofu Ice Cream

Macrobiotic ☆ Maple Tofu Ice Cream

This macrobiotic ice cream uses no animal products. This comforting desert has naturally flavored ingredients and is mildly sweet.

Ingredients: makes about 700 ml

Ingredients "A"
Plain soy milk
500 g
Powdered kanten
1/2 teaspoon
Maple syrup
100 g
Beet sugar
50 g
Ingredients "B"
Rapeseed oil
50 g
a pinch
Vanilla essense
a small amount


1. Put all the "A" ingredients into a pot and set it to medium heat. Mix with a spatula so that the bottom does not scald. Just when it is about to boil, turn off the heat.
2. Now, add all of the "B" ingredients and mix well till it emulsifies.
3. Transfer to a bowl and rest it in a bowl of ice water while mixing. Once it has cooled and thickened, cover it with plastic wrap and let it harden in the freezer for at least 4 hours.
4. Take it out of the freezer and beat with a whisk. Pour it into a airtight container and freeze it again.

Story Behind this Recipe

When I learned about macrobiotics, I was motivated to make this. I took my own version of soy ice cream and came up with this!
I simplified a difficult and time-consuming recipe and arrived at this.