Simple Kabocha and Coconut Tofu Icecream

• 1 packages Silken or firm tofu
• 200 grams net weight Kabocha squash
• 100 ml Soy milk
• 100 ml Condensed Milk
• 1 to preference Chopped walnuts
• 100 ml Coconut milk
• 100 ml Condensed Milk
• 1 to preference Minced dried fruit (I recommend dried mango)

1. Wrap the tofu in paper towels, and put a plate or the equivalent to drain the water.
2. Or microwave for 3 minutes to cut the water (Shown in the photo is firm tofu).
3. For Kabocha Ice Cream: Microwave the kabocha squash to soften, and mix together with half of the tofu with a hand mixer until smooth.
4. For Coconut Ice Cream: Add the remaining half of the tofu, and mix together with with a mixer or food processor until smooth.
5. Transfer into separate bowls, add the roasted walnuts to the kabocha mixture, and mix in.
6. Mix in dry mango to the coconut mixture.
7. 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.
8. 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.
9. It is good to microwave for 30 seconds before eating.

silken, weight, milk, milk, walnuts, coconut milk, milk, mango

Taken from cookpad.com/us/recipes/144211-simple-kabocha-and-coconut-tofu-icecream (may not work)