Simple Kabocha and Coconut Tofu Icecream

Simple Kabocha and Coconut Tofu Icecream

This is a treat you can whip up in the food processor. You don't need a bowl or an egg beater.
You don't need eggs or heavy cream either, so it has a refreshing taste. It will not burden your body.

Ingredients: 1 package of tofu

Silken or firm tofu
1 package (300g)
Kabocha Ice Cream
Kabocha squash
150-200 g net weight
★Soy milk
1/2 cup
★Condensed Milk (Recipe ID: 1705315)
1/2 cup (adjust to suite your tastes)
Chopped walnuts
To preference
Coconut Ice Cream
☆Coconut milk
1/2 cup
☆Condensed Milk (Recipe ID: 1705315)
1/2 cup (adjust to taste)
Minced dried fruit (I recommend dried mango)
To preference


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.

Story Behind this Recipe

I made an ice cream packed with vitamins, calcium, and iron, that allows you to eat silken tofu every day.