I think it gets let up the heat today in Japan, but still humid. Nowadays, I’m craving something chilled dessert at convenient stores for my dessert after lunch. Yes, mostly ice cream. So I’m going to share easy and healthy ice cream recipe for people like me. Banana and peanut butter infused rich taste into the tofu based chocolate ice cream. If you have a bite a spoon of the ice cream, you won’t be able to stop eating!
But you won’t need to regret it after eating too much. Because it’s low fat tofu ice cream anyway. It’s also light on the wallet as only 5 ingredients required. And recipe is really simple that all you need to do is mixing all ingredients in a food processor or blender, then freeze.
When I was looking at random overseas recipes via instagram and pinterest, very surprised that there are so many dessert recipes using peanut butter! In Japan, we use peanut butter to spread on a slice of bread at best, it is even not so common. I have experience of eating peanut butter when I was a child, though it was honestly not so delicious. For that reason it haven’t appeared on my house table for a while, but since I started blogging this site, I’d been curious about peanut butter recipes. Then I bought it for the first time in my life at my regular imported grocery store, Kaldi. Instead of Japanese grocery store where I guess minimum variations. How I felt when I ate peanut butter for the first time in a while is super delicious! It’s creamy, rich and nice flavor which is very different from what I’ve had. No wonder there are many recipes with peanut butter. Since then I spread it on a slice of bread with honey or maple syrup almost everyday. I thought that it would be perfect for chocolate and bananas while eating, so thus this ice cream recipes was born for the summer dessert. I would like to try tarts and pies in winter! The recipe is based on previously made tofu chocolate frosting. If you’re not vegan, switching the cane sugar to honey also goes really well. Optionally if you top with chocolate and hazelnut, no one think of it’s tofu ice cream.
It is said in the news that a large typhoon is coming to Tokyo this weekend, because of that several historical festival assume to be cancelled. I think it’s better to be at home and enjoy the ice cream!
Vegan Chocolate Peanut Butter Tofu Ice Cream
- 300 g silken tofu
- 2 ripe banana
- 3 tbsp unsweetened cocoa powder
- 2 tbsp unsalted peanut butter
- 6-7 tbsp cane sugar
- Boil the silken tofu for 5 minutes, then drain it with a strainer. Set aside.
- When the tofu cool down to room temperature, place the tofu to a food processor or blender and process until smooth. Add remaining ingredients, and process until well blended.
- Taste it, add more sugar if necessary. Put the mixture in the freezer.