Tofu Kinako Ice Cream

Name: Tofu Kinako Ice Cream
Total time: 120 min
Yield: 2 Portions
Ingredients: 300g silken tofu; 4 tbsp kinako (roasted soybean flour); 🍬 3 tbsp sugar; 🧂 Pinch of salt; Black syrup, optional

Coût $5, économiser $10

Source: Recommended by CookPal

120 Min
2 Portions
$5

Tofu Kinako Ice Cream

Coût $5, économiser $10

Source: Recommended by CookPal

120 Min
2 Portions
$5

INGRÉDIENTS

Main
- 300g silken tofu
- 4 tbsp kinako (roasted soybean flour)
- 🍬 3 tbsp sugar
- 🧂 Pinch of salt
- Black syrup, optional

ÉTAPES

Add silken tofu, kinako, sugar, and salt to a storage bag.

Massage the mixture well and freeze for at least 2 hours.

Serve in a bowl and drizzle with black syrup if desired.

NUTRIMENTS

Par portion

🔥

150

Calories

8g
Protéines
15g
Glucides
5g
Graisses

💡 Astuces

Adjust sugar and syrup based on your preferred sweetness level.Use a high-quality silken tofu for a smoother texture.Freeze leftovers in an airtight container for up to 1 week.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.