Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, simple kabocha and coconut tofu icecream. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Simple Kabocha and Coconut Tofu Icecream is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Simple Kabocha and Coconut Tofu Icecream is something that I have loved my entire life. They are fine and they look fantastic.

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

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

1. Take Silken or firm tofu
2. Make ready Kabocha Ice Cream
3. Get net weight Kabocha squash
4. Prepare ★Soy milk
5. Get ★Condensed Milk
6. Make ready to preference Chopped walnuts
7. Take Coconut Ice Cream
8. Make ready ☆Coconut milk
9. Make ready ☆Condensed Milk
10. Make ready 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 exceptional food simple kabocha and coconut tofu icecream recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!