Chocolate Silken Tofu Ice Cream

Name: Chocolate Silken Tofu Ice Cream
Yield: 490 g
Ingredients: Allulose Syrup 60 spoon; Water (Spring Water) 30 ml; Peanut Butter 10% 40 g; Choco Hazelnut Latte 40 g; Silken Tofu 320 g

609 kcal

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Ingredients

Main ingredients

Allulose Syrup 3 spoon
Water (Spring Water) 30 ml
Peanut Butter 10% 40 g
Choco Hazelnut Latte 40 g
Silken Tofu 320 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 60 g 30%

Protein 54.8 g 28%

Fat 37.5 g 42%

Serving size 490g

Cooking steps

1

Mash the silken tofu until smooth.
2

In a bowl, combine silken tofu, cocoa powder, sugar, and milk. Mix well.
3

Blend until silky and smooth.
4

Add vanilla extract and blend again.
5

Pour the mixture into a container and freeze for at least 2–3 hours.
6

Take it out every hour and stir well with a fork, repeating this 2–3 times.
7

Serve in a bowl with your favorite toppings.

Chocolate Silken Tofu Ice Cream

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