Tofu ice cream

Ease:: Simple
Serves:: 1-2
Prep time:: 15 minutes
Total time:: 30 minutes

This easy Japanese recipe for tofu ice cream is a healthier alternative to regular ice cream as it contains more protein, less fat, and is dairy free.

Ingredients

300g soft tofu

2 eggs (with whites and yolks separated)

60g sugar

vanilla essence

Method

Drain the tofu: Drain the tofu and leave to one side.

Whisk egg and sugar: Add the egg whites and sugar to a bowl and whisk until stiff peaks form. Be careful that your bowl and whisk are completely clean and dry, otherwise the mixture may not form properly.

Add the tofu: Add the tofu to the mixture. It’s easiest to crumble the tofu in by hand, mixing it and then whisk until smooth.

Add the egg yolks: Add the egg yolks to the mixture, then whisk again. Next add the vanilla essence and mix a final time.

Freeze the mixture: Pour the mixture into a plastic tub and freeze. Stir the mixture 2-3 times every hour until sufficiently chilled. If you separate the mixture into servings it’s not necessary to stir it, just allow it to half defrost and stir before serving.