Tofu Ice Cream

2 comments

As promised, here it is the tofu ice cream, which in this wonderful day is just perfect! 😀

Ingredients:
500 ml of soy milk
400 gr of tofu
3 tablespoons of date syrup
2 tablespoons of superfine flour
3 tablespoons of barley malt
2 tablespoons of extra virgin olive oil
10 biscuits with cereals
3 lemons
1 pinch of ginger
1 teaspoon of agar agar
water

Method:
Crumble 8 biscuits and amagamate them with oil, date syrup and water, to get a workable mass, suitable to be rolled out. Roll it out and place it in the oven for 15 min at 180°C. Cut the tofu into small pieces and place them in blender with milk, malt, flour, ginger; blend for 2 or 3 minutes; when it gets soft, add half a teaspoon of agar agar and bake it for 20 minutes, always at 180°C. Let the “cookie” and the tofu cream cream cool, out of the oven, and in the meanwhile prepare the lemon juice. Squeeze the lemons and place the juice on the heat, adding a tablespoon of malt; bring it to a boil and add half teaspoon of agar agar. Let it cool. Once all the mixtures are cool, you can start composing your ice cream, laying a layer of tofu cream, one of biscuits, another of cream and lemon, or you can mix it all. Crumble the remaining biscuits on top and decorate with date syrup. Place it the freezer; for me, should be eaten after just an hour, but if you have it the next day, you’ll have to allow 1 hour for it to thaw a bit.

This is what you’ll find inside 😉

This is a photo I took this morning, with the dogs, while we was waiting for the ice cream to be ready 😛

The bread is rising and tempeh seems ready, so get ready, as I will soon be here again. Have a good day you all. 😆

Chef: Romina from VeganBlog

  1. ascanio 20 November 2011 at 08:24

    This is very interesting! I want to try it. I guess you can flavour it as you like, in the end… I mean assing fruits or whatever. I think it’s better to use silken tofu…?


  2. romina 20 November 2011 at 10:14

    I think it is right as you say, because mine was a little hard. Use the fruit as you like, just in contrast with tofu, otherwise the taste is covered. I would like to respond more often, but then I delete the comments. If in doubt, write about veganblog 😉



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