300 grams milk
Kara coconut milk 135g
235g of white jade tofu (after water control)
Banana 100g
50 grams of 70% Fafna chocolate coin
Fafnir cocoa powder 35g.
Corn starch (saving) 10g
50 grams of coconut sugar
How to make tofu chocolate ice cream?
400g box of tofu is controlled 2-3 hours in advance.
Put a thick cloth similar to a shirt on the screen, pour tofu on it, start to control the water, and try to hold as much water as possible when using it.
Cut the banana into small pieces for use.
Bananas must be fully cooked. I use bananas from Ecuador, which are very sweet and have no smell of raw bananas. I don't need to put them in the skin to turn black. Other bananas try to put them in the skin, most of them are black, so they are ripe and sweet enough.
After mixing milk, coconut milk and corn starch evenly, cook slowly with low fire until it feels sticky, and stir constantly when heating to avoid paste bottom.
Turn off the heat, add the chocolate coins and stir until they are completely melted.
Sit in a cold water basin and let the liquid cool quickly to room temperature.
Put all the ingredients, including the milk chocolate paste in the second step, into a blender and stir thoroughly until it becomes cloudy.
Pour it into the cooled ice cream cone for 35 minutes, and you can enjoy it. You can also freeze it in the refrigerator and eat it at any time.
The capacity of my ice cream box is1l.
skill
(1) Because of losing weight, only skim milk powder was prepared at home. I mix milk at a ratio of 20%.
(2) Putting starch is to reduce the feeling of ice residue in the finished product, and heating is to make corn starch mature.
(3) If the bottom is burnt during heating, the stirring process should be avoided as far as possible, so as not to stir up coke and affect the taste. If it appears, turn off the fire and filter it again, and put in chocolate coins.
(4) Coconut sugar is used because of its low glycemic index, caramel flavor and no sucrose. If not, you can use sugar or brown sugar according to your preference.