Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, simple kabocha and coconut tofu icecream. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Simple Kabocha and Coconut Tofu Icecream is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Simple Kabocha and Coconut Tofu Icecream is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have simple kabocha and coconut tofu icecream using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Simple Kabocha and Coconut Tofu Icecream:

1. Take Silken or firm tofu
2. Take Kabocha Ice Cream
3. Get net weight Kabocha squash
4. Make ready ★Soy milk
5. Make ready ★Condensed Milk
6. Make ready to preference Chopped walnuts
7. Get Coconut Ice Cream
8. Take ☆Coconut milk
9. Get ☆Condensed Milk
10. Prepare to preference Minced dried fruit (I recommend dried mango)

Steps to make Simple Kabocha and Coconut Tofu Icecream:

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.

So that’s going to wrap it up for this special food simple kabocha and coconut tofu icecream recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!