Vegan Ice Cream Tip!!! Use Vegetable Glycerin for both sweetness boost and minimizing the crystallization issues. It doesn't take much - just 1 to 2 Tablespoons for a regular size recipe. Don't use too much or it won't freeze properly.
@@LetsEatPlantsMohon maaf saya nggak bisa bahasa Inggris tapi di Indonesia menggunakan es krim vegetarian tidak menggunakan tahu tapi menggunakan santan kelapa karena ada sejarahnya saat penjajahan Belanda harga susu sangat mahal dan mencari Bahan alternatif yang bisa membuat es krim Iya tuh menggunakan santan kelapa walaupun pembuatan es krim dari santan kelapa itu sangat sangat rumit
@@bocchi.1 No worries! I’m using google translate. 😆 Coconut milk makes an excellent base for vegan ice cream! It’s fatty which is similar to the cream used in traditional ice cream. I’ve used it myself, many times. 😊
I asked Chad GPT how to make to lower the freezing point of of making any homemade slushies. And one of the healthy ways was to use glycerin or gelatin. Glycerin is just easier so I Googled videos on how to make ice cream using glycerin. And your comment this video come out in the search. So cool to know that comments counting Google search. Your comment is the closest thing I got to how much I should at. So thank you😂 a year later
I made the strawberry icecream in my Cuisinart with Regular tofu as I was shopping at Trader Joe's and only regular and firm were available. Both the texture & flavor are great! My family won't touch non dairy icecream, so all for me! 😊 Thanks for sharing Maddie!!
Aww yay!! So glad it worked with regular tofu! 😃😃 And your family is totally missing out. 😝 My hubby didn’t love it either, but he can be picky sometimes LOL.
@@lizzzarduh It's where you freeze it first and then churn afterwards! So with the Creami you just put the liquid mixture into a container and into the freezer (no hand mixing needed) and then when you're ready to eat you churn it with the Creami machine and it makes it ready to eat instead of like a block of ice. 😄
I’d blend the strawberries frozen for better “ice cream” experience. I’d usually blend frozen fruits with my homemade vegan yogurt to make frozen yogurt for my kids. The consistency is that of soft serve.
I think that would be a great combo! You might have a hint of coconut flavor but as long as that doesn’t bother you, you will get an amazing texture using coconut milk. 🤗🤗
Strawberry is my favourite ice-cream, and I have really missed it! This is such a great idea, Maddy. I'd heard of it before via social media, but not eating cottage cheese, I didn't pay much attention. And I didn't know you'd done the video on vegan ice-creams... I'll definitely check that out, too. Thank you for more great content!
One thing in favor of using vanilla extract instead of powder in this application is that alcohol helps prevent crystals forming in the finished product so it's got a smoother mouthfeel.
@@susanabushaban2719 Definitely an option! Or blended cashews would work in the same way as well. I wanted to keep this one lower fat, but that you can add any other fat source you like. 🤩
oh wow. And I'm already so utterly satisfied with just banana nicecream, either with cocoa powder, or with some homemade strawberry jam (then mixed to incorporate). I don't churn (nor mix every hour). Just a plain banana and a frozen banana (pre-cut before freezing) into the blender, add cocoa / strawberry as desired and blitz to pieces for a minute or two and you're done. I don't refreeze it at all. Saves all the hassle you apparently seem to have / can run into as described in your video. Keep it simple, I say! 🙂
LOVE THIS!!!! This is the first vegan ice cream I actually wanted to try, that is not made from cashews or coconut! I do live alone and crave sweet things very rarely so I'm wondering if I could freeze it in something like a muffin tray so I wouldn't have to take out the whole thing to take out just a little....
Yay! So glad to hear it! 😃😃😃 Absolutely… freeze in whatever portions work for you. 🤗 I think the muffin tray is a great idea if you can pop them out easily!
Wow!!! this looks so delicious. I am so excited to make. Thank you so much for sharing recipe along with other ice creams you have videos on. I love your channel so much. Love from Ky. Subscriber.
Hey, Maddie! My birthday's next month and I usually make some kind of ice cream for it. But, my body doesn't tolerate cream, anymore, so I've been looking for an alternative. This looks like a good one! I'm going to add pistachio butter into mine (to up the fat content and richness), as well as some whole pistachios. I've been pondering ways to make a creamier neutral-flavored base and I think add some soaked (overnight) walnuts might work for that. I'm really looking forward to trying this out, so thank you for the inspiration :D
Oooh love your idea to add pistachios & pistachio butter.. I think that would be excellent! Pistachio is a fave ice cream flavor of mine. 😍 Walnuts would also make a good neutral base (maybe not as good as cashews, but I remember you’re monitoring if you have an allergy to them), and would be interested to hear how that goes!! 🤩
Thanks, Maddie! I agree and it's one of my faves, too. Yup, I do have to avoid cashews, unfortunately :/ I started to have all kinds of histamine issues with food, when perimenopause kicked in. I'm trying to keep my calories and fat down, so hopefully the pistachio butter would be enough, along with the silken tofu, for the base. It will be a while, since my birthday is in mid-February, but I'll be happy to share how it goes, thanks :) Let me know if you get around to making it before I do. Blessings!@@LetsEatPlants
My sister is lactose intolerant, so I tried making something like this for her when she was pregnant. I've made a chocolate one with cherries, and actually found it atrocious, no amount of sweetener or cocoa powder or cherries I put into it would get rid of the strong bean taste from the tofu. That being said, my sister, who was severely craving ice cream and couldn't get any, cause it was an era pre "plant-based boom", was thrilled and found it delicious
Hahaha, I guess that's a good example of everyone's tastes are different! I do think some tofu tastes more "tofu-y" than others. This one honestly gets covered with the other flavors. Glad your sister liked it at least! 😆😆
I've been trying to perfect making nice cream, this video helps. I have an ice cream container for the freezer that's specifically made for nice cream freezing. You might find adding some canned coconut milk or coconut milk powder gives it more fat, as the peanut butter definitely does. I know when making popsicles you should make them a little sweeter than you like as freezing deadens the sweetness. I've added tofu yogurt to the popsicles and nice cream, so it makes sense that just plain tofu would work. Have you thought about oat milk made with just rolled oats and water in the blender added to the tofu? I wonder if that would increase the creaminess. I notice it does for my smoothies. Thanks!
Oh yes, coconut is perfect for that! I do find it adds a bit of coconut flavor, which many people have said they're not a fan of, so I try to use more neutral fats (like the tofu here!). But if you're not bothered by the flavor, it's definitely a great addition to ice cream. 🤩 I have thought about oat because I recently saw an oat yogurt recipe that was sooo creamy... made me think of using it in ice cream! Have you tried it yet?
@@LetsEatPlants No, but I'm going to try today. I find coconut milk powder added to water to make coconut milk isn't as strong as a coconut taste but also less fat. I wonder if refined coconut oil (with no coconut taste) would work... I have used coconut oil in my vegan cheeses to make them firm but never put it into my nice cream. Hmm. Perhaps I'll try it both ways - refined coconut oil and oat milk made in the blender and not strained. Also, the ice cream tub I use for freezing and keeping ice cream is on amazon (Sumo) and it's elongated so you can get nice long scoops which are harder to get out of square containers. Will report back on my nice cream adventures!
@@lemonadestand4386 Oooh can't wait to hear how it goes! I do think the refined coconut oil would work... and I like your idea to do a side by side test. I'll look for the rectangular containers as well.. though trying not to enable my ice cream addiction too much. Hahaha
@@LetsEatPlants I tried the coconut oil, the mouth feel of creaminess wasn't much different to me so I probably would just leave it out. I didn't get to try adding rolled oats yet as I'm out. :(
Cottage cheese has a slightly sour and slightly salty touch to it. I wonder if that elevates it? I've got to try this. The salt with the cocoa is a good combination.
It does! I saw a lot of people say on the original recipes I watched that it was verrryyy salty. I suppose you could add more than a pinch here. And maybe even a tsp. of lemon juice for the tang? Not sure if that’d be too much or not. 😆😆
@@LetsEatPlants Lemon juice might work for the fruity ones - might even preserve some color if you do bananas or something. I'd not do lemon juice with cocoa - MAYBE vinegar - but the cocoa is strong enough on its own.
Adam Ragusea recently made ice cream by mixing crushed dry ice into sweetened cream. The dissolved dry ice not only froze the cream instantly, it created fluffiness and gave the ice cream a subtle fizz on the tongue. It also made carbonic acid, giving it a slightly sour note. These two recipes need to meet!
@@Insightfill So crazy that I had never even heard of him before and then his ice cream popped up on my homepage last night! His looks great… I love the idea. 😃
Thank you for sharing your side by side comparison. I don’t have enough space to buy an ice-cream machine, so hand mixing will do… I ‘m thinking 🤔 maybe a silicone bag, to just knead the freezing mixture into a cream?
Yay! A couple other options... I even saw some people would only freeze for 2 hours and then just eat when it's first frozen. Or use frozen fruit and you'll get a soft serve consistency right away. But yes, hand mixing seems to work well enough... and I only had to do it 3 times! Perhaps could've even gone without it. 🤔🤔 Silicone bag sounds like a good option!
Yay tofu ice cream!! Did you notice the sweetness being reduced once it was frozen? I've noticed in some experiments where the room temperature custard is plenty sweet but once it's frozen it seems to need a little more sweetness.
Yay indeed! 🤩🤩 I didn’t notice actually… If anything, I thought they tasted sweeter. 😂😂 I did read that in my research as well, but didn’t notice it in the actual taste testing. 😋 I’d say if you like a sweeter ice cream, add a bit more maple syrup to any non-fruit flavors, but there was so much natural sweetness from the berries that I didn’t think it needed extra sweetener. ☺️
I'll bet sweetening this with Medjool dates would be amazing, too. Give it that caramel-y flavour - and boost the nutrition a bit, too! Thanks for this ice cream idea!
This looks really good. I never thought of using tofu for the base of a vegan ice cream. Such a great idea. What do you think of using date powder, dates or date syrup as a sweetener instead of maple syrup?
You definitely could! The result won’t be as sweet, so you may need to use quite a bit more but just give the mixture a taste as you’re blending and add more if needed. 😊
I would think so! I’m not sure about monk fruit’s freezing properties. That’s the only think I’m uncertain about. But should be fine, I’d give it a go!
I almost didn't watch this video because I assumed one ingredient was bananas (yuck). Glad I watched this, now I am excited to try this version of 'ice cream'. (And it will give me an excuse to use my neglected ice cream maker.) Thanks!
You might be able to! With vanilla extract and/ or vanilla powder you could probably mask the tofu taste… but I’m not 100% sure since I haven’t tried it myself yet. 😅 If I was going to make one I’d probably follow this recipe! itdoesnttastelikechicken.com/vegan-vanilla-ice-cream-cashew-base/#recipe
I had a crazy idea that garbonzo beans might make a good ice cream with monkfruit sweetner. And canned pineapple chunks or peaches or strawberries or cherries frozen or canned.
I love the texture but I'm getting a bitter flavor that a little hard to overpower with other flavors, is it ever the same for u? I didn't use maple syrup tho...
Great question! I’d probably use instant coffee as that’s what I see most coffee ice cream recipes calling for. I’m not sure how much though! I’d probably check a couple other vegan coffee ice cream recipes for suggestions on how much instant coffee to use. 🤗🤗
Do you mean freezing it without an ice cream machine? You definitely could! It does get a bit icy, but I've recently seen a hack where you freeze it in ice cube trays and then throw those in a food processor to get it creamy again. Not sure just stirring would work to make it creamy, but could be worth a try!
Happy cow website has a forum where you can join topics and talk with others👍🏽 there’s also a website called meet up and if you search vegan and your location, you can meet up with other vegans🥺hope this helps
@@LetsEatPlants1: I actually used the nuitella instead of chocolate powder 2: I don’t have a blender so I use knifes instead 3: I mix the ice cream every 1 houer until I regret it because I just want to let this ice cream freeze 4: I don’t have any more fruit so I just made it plain 5: and of course I also added salt to spice up the flavor 6: I use liquid sugar instead of maple syrup because I don’t have that 7: I made this because someone need me to try it because it’s delicious And I made it at the age of ten
I haven’t yet! I definitely would work, but they might be a bit icy. I do think the texture benefits from churning (or hand mixing) to break up those ice crystals a bit, but that said, wouldn’t hurt to give some a try. 😋😋 I do also have this recipe for healthy fudgesicles: ruclips.net/video/AUHL0_IK6ik/видео.html
@@Original_BeeBoo My point is that the name of a food doesn’t always reflect its ingredients. But you can certainly call this “ice cream” whatever you like! 😊😊
✨UPDATED✨ tofu ice cream recipe! ruclips.net/video/C3dHVzte_ow/видео.htmlsi=bp3VXsTo9wF4bT-H
Vegan Ice Cream Tip!!! Use Vegetable Glycerin for both sweetness boost and minimizing the crystallization issues. It doesn't take much - just 1 to 2 Tablespoons for a regular size recipe. Don't use too much or it won't freeze properly.
Great tip! I’ll have to give that a try. Thank you, LeeAnnah! 🤗🤗🤗
@@LetsEatPlants You are welcome!
@@LetsEatPlantsMohon maaf saya nggak bisa bahasa Inggris tapi di Indonesia menggunakan es krim vegetarian tidak menggunakan tahu tapi menggunakan santan kelapa karena ada sejarahnya saat penjajahan Belanda harga susu sangat mahal dan mencari Bahan alternatif yang bisa membuat es krim Iya tuh menggunakan santan kelapa walaupun pembuatan es krim dari santan kelapa itu sangat sangat rumit
@@bocchi.1 No worries! I’m using google translate. 😆 Coconut milk makes an excellent base for vegan ice cream! It’s fatty which is similar to the cream used in traditional ice cream. I’ve used it myself, many times. 😊
I asked Chad GPT how to make to lower the freezing point of of making any homemade slushies. And one of the healthy ways was to use glycerin or gelatin. Glycerin is just easier so I Googled videos on how to make ice cream using glycerin. And your comment this video come out in the search. So cool to know that comments counting Google search. Your comment is the closest thing I got to how much I should at. So thank you😂 a year later
I made the strawberry icecream in my Cuisinart with Regular tofu as I was shopping at Trader Joe's and only regular and firm were available. Both the texture & flavor are great! My family won't touch non dairy icecream, so all for me! 😊 Thanks for sharing Maddie!!
Aww yay!! So glad it worked with regular tofu! 😃😃 And your family is totally missing out. 😝 My hubby didn’t love it either, but he can be picky sometimes LOL.
Also, silken tofu works great in a fruit smotthie with banana and other frozen fruits.
Yes! Love it in smoothies! Good tip 🙌🏻🙌🏻
The freeze first method is what the Ninja Creami uses and it's a perfect fit for Dairy Free frozen treats!
Yes!! I think this would be perfect in there. 😁
What is the freeze first method?
@@lizzzarduh It's where you freeze it first and then churn afterwards! So with the Creami you just put the liquid mixture into a container and into the freezer (no hand mixing needed) and then when you're ready to eat you churn it with the Creami machine and it makes it ready to eat instead of like a block of ice. 😄
I’d blend the strawberries frozen for better “ice cream” experience. I’d usually blend frozen fruits with my homemade vegan yogurt to make frozen yogurt for my kids. The consistency is that of soft serve.
If you’re going to eat it right away you could definitely do that. 🤩🤩
I would be in big trouble eating too much ice cream if I started making chocolate peanut butter at home LOL Thanks for the video, Maddie! 💕
Hahaha! I hear ya! It’s a tasty combo. 😋😋😋
😆 I feel you, Laura! I'm saving this idea for a special occasion.
I'm loving your different ice cream base videos. 😊
Oh yay! So glad to hear that!
In your chocolate, you can add a pinch of coffee. That enhances the chocolate flavor.
Great idea!!
I just used Vanilla powder for the first time - it's a game changer for sure. I actually love Vanilla for the first time in my life.
Right!? Couldn’t believe the difference when I first tried it. Such a taste difference. 😃
Should I use siken tofu and coconut milk?? I'm planning to make vanilla flavored too :)
I think that would be a great combo! You might have a hint of coconut flavor but as long as that doesn’t bother you, you will get an amazing texture using coconut milk. 🤗🤗
Strawberry is my favourite ice-cream, and I have really missed it! This is such a great idea, Maddy. I'd heard of it before via social media, but not eating cottage cheese, I didn't pay much attention. And I didn't know you'd done the video on vegan ice-creams... I'll definitely check that out, too. Thank you for more great content!
Oh yay!! Perfect that I made a strawberry version then! 🤩🍓 You’re so welcome and I hope you enjoy! 🤗
Oh wow Maddie!!, this looks great, will definitely be trying it. Thanks for sharing 😋😘
You’re welcome Jill! Enjoy! 🤗🤗
Thanks for test both ways!
I am going to try the tofu and strawberry recipe in my Creami machine. Thanks for the idea!
Awesome! I’m sure it will be great in the Creami. 🤩🤩
I did it with strawberries and a little of rhubard. Love it ! Thanks for the recipe.
Awesome! So glad you liked it. 🤗🤗🤗
One thing in favor of using vanilla extract instead of powder in this application is that alcohol helps prevent crystals forming in the finished product so it's got a smoother mouthfeel.
Oooh great tip! I had no idea! Thank you for sharing that. 🤩🤩
@@LetsEatPlants what if you had put some avocado in with the tofu for the ice cream to have the fat content to feel more creamy and less icy
@@susanabushaban2719 Definitely an option! Or blended cashews would work in the same way as well. I wanted to keep this one lower fat, but that you can add any other fat source you like. 🤩
@@LetsEatPlants oh that’s smart the nuts lol forgot about that thanks
@@susanabushaban2719 😆😆 You’re welcome!
As peas and beans are bitter I would suggest using citrus lemon. I like making lemon mousse with tofu and cheese is another food I make using it.
Sounds like a great combo! A lemon mousse ice cream would be amazing!
oh wow. And I'm already so utterly satisfied with just banana nicecream, either with cocoa powder, or with some homemade strawberry jam (then mixed to incorporate).
I don't churn (nor mix every hour). Just a plain banana and a frozen banana (pre-cut before freezing) into the blender, add cocoa / strawberry as desired and blitz to pieces for a minute or two and you're done. I don't refreeze it at all. Saves all the hassle you apparently seem to have / can run into as described in your video. Keep it simple, I say! 🙂
Haha that works too! Some people are bothered by the iciness and some really don't like the taste of bananas, so this a great alternative. 😊😊
LOVE THIS!!!! This is the first vegan ice cream I actually wanted to try, that is not made from cashews or coconut! I do live alone and crave sweet things very rarely so I'm wondering if I could freeze it in something like a muffin tray so I wouldn't have to take out the whole thing to take out just a little....
Yay! So glad to hear it! 😃😃😃 Absolutely… freeze in whatever portions work for you. 🤗 I think the muffin tray is a great idea if you can pop them out easily!
The desert looks wonderful. Really enjoyed the video
Thanks!
Wow!!! this looks so delicious. I am so excited to make. Thank you so much for sharing recipe along with other ice creams you have videos on. I love your channel so much. Love from Ky. Subscriber.
Aww thanks, Tamson! ☺️☺️ So glad to her it! 🤗
Yum, yum, yum ! Thank you soooo much for these recipes ! They are going into my Ninja Creami tomorrow !!!
Ooo will be perfect in the Creami. Enjoy! 🤗🤗
Hey, Maddie! My birthday's next month and I usually make some kind of ice cream for it. But, my body doesn't tolerate cream, anymore, so I've been looking for an alternative. This looks like a good one! I'm going to add pistachio butter into mine (to up the fat content and richness), as well as some whole pistachios. I've been pondering ways to make a creamier neutral-flavored base and I think add some soaked (overnight) walnuts might work for that. I'm really looking forward to trying this out, so thank you for the inspiration :D
Oooh love your idea to add pistachios & pistachio butter.. I think that would be excellent! Pistachio is a fave ice cream flavor of mine. 😍 Walnuts would also make a good neutral base (maybe not as good as cashews, but I remember you’re monitoring if you have an allergy to them), and would be interested to hear how that goes!! 🤩
Thanks, Maddie! I agree and it's one of my faves, too. Yup, I do have to avoid cashews, unfortunately :/ I started to have all kinds of histamine issues with food, when perimenopause kicked in. I'm trying to keep my calories and fat down, so hopefully the pistachio butter would be enough, along with the silken tofu, for the base. It will be a while, since my birthday is in mid-February, but I'll be happy to share how it goes, thanks :) Let me know if you get around to making it before I do. Blessings!@@LetsEatPlants
Love tofu pudding so good to know I can turn it into a nice cream sometime--TY!
Oh yea! I just made another batch for the Ninja Creami! That video is coming next. 😃
My sister is lactose intolerant, so I tried making something like this for her when she was pregnant. I've made a chocolate one with cherries, and actually found it atrocious, no amount of sweetener or cocoa powder or cherries I put into it would get rid of the strong bean taste from the tofu. That being said, my sister, who was severely craving ice cream and couldn't get any, cause it was an era pre "plant-based boom", was thrilled and found it delicious
Hahaha, I guess that's a good example of everyone's tastes are different! I do think some tofu tastes more "tofu-y" than others. This one honestly gets covered with the other flavors. Glad your sister liked it at least! 😆😆
I've been trying to perfect making nice cream, this video helps. I have an ice cream container for the freezer that's specifically made for nice cream freezing. You might find adding some canned coconut milk or coconut milk powder gives it more fat, as the peanut butter definitely does. I know when making popsicles you should make them a little sweeter than you like as freezing deadens the sweetness. I've added tofu yogurt to the popsicles and nice cream, so it makes sense that just plain tofu would work. Have you thought about oat milk made with just rolled oats and water in the blender added to the tofu? I wonder if that would increase the creaminess. I notice it does for my smoothies. Thanks!
Oh yes, coconut is perfect for that! I do find it adds a bit of coconut flavor, which many people have said they're not a fan of, so I try to use more neutral fats (like the tofu here!). But if you're not bothered by the flavor, it's definitely a great addition to ice cream. 🤩 I have thought about oat because I recently saw an oat yogurt recipe that was sooo creamy... made me think of using it in ice cream! Have you tried it yet?
@@LetsEatPlants No, but I'm going to try today. I find coconut milk powder added to water to make coconut milk isn't as strong as a coconut taste but also less fat. I wonder if refined coconut oil (with no coconut taste) would work... I have used coconut oil in my vegan cheeses to make them firm but never put it into my nice cream. Hmm. Perhaps I'll try it both ways - refined coconut oil and oat milk made in the blender and not strained. Also, the ice cream tub I use for freezing and keeping ice cream is on amazon (Sumo) and it's elongated so you can get nice long scoops which are harder to get out of square containers. Will report back on my nice cream adventures!
@@lemonadestand4386 Oooh can't wait to hear how it goes! I do think the refined coconut oil would work... and I like your idea to do a side by side test. I'll look for the rectangular containers as well.. though trying not to enable my ice cream addiction too much. Hahaha
@@LetsEatPlants I tried the coconut oil, the mouth feel of creaminess wasn't much different to me so I probably would just leave it out. I didn't get to try adding rolled oats yet as I'm out. :(
@@lemonadestand4386 Ooo interesting! I’m surprised not much difference there, but good to know. 😃 Thanks for the update!
What brand is your counter greenhouse? Like it?
It’s a Click & Grow! Yes I do… I’ll be doing a full review about it soon. 🤗🤗
Hmmmmm I have a Ninjia Creami. This looks yummy!!!
That will be perfect for this. 😍😍
I have a recipe suggestion--plant based Shwarma with a plant based tzatziki.
Great suggestion!! I’ll start looking for some recipes to try. 😋😋😋
Cottage cheese has a slightly sour and slightly salty touch to it. I wonder if that elevates it? I've got to try this. The salt with the cocoa is a good combination.
It does! I saw a lot of people say on the original recipes I watched that it was verrryyy salty. I suppose you could add more than a pinch here. And maybe even a tsp. of lemon juice for the tang? Not sure if that’d be too much or not. 😆😆
@@LetsEatPlants Lemon juice might work for the fruity ones - might even preserve some color if you do bananas or something. I'd not do lemon juice with cocoa - MAYBE vinegar - but the cocoa is strong enough on its own.
@@Insightfill Good point!! I like the way you think. 😅😅
Adam Ragusea recently made ice cream by mixing crushed dry ice into sweetened cream. The dissolved dry ice not only froze the cream instantly, it created fluffiness and gave the ice cream a subtle fizz on the tongue. It also made carbonic acid, giving it a slightly sour note.
These two recipes need to meet!
@@Insightfill So crazy that I had never even heard of him before and then his ice cream popped up on my homepage last night! His looks great… I love the idea. 😃
Have you heard of this viral cottage cheese ice cream before? 👀🍨
N00
Never heard of it but this tofu version looks awesome
Thank you for sharing your side by side comparison. I don’t have enough space to buy an ice-cream machine, so hand mixing will do… I ‘m thinking 🤔 maybe a silicone bag, to just knead the freezing mixture into a cream?
Yay! A couple other options... I even saw some people would only freeze for 2 hours and then just eat when it's first frozen. Or use frozen fruit and you'll get a soft serve consistency right away. But yes, hand mixing seems to work well enough... and I only had to do it 3 times! Perhaps could've even gone without it. 🤔🤔 Silicone bag sounds like a good option!
Yay tofu ice cream!! Did you notice the sweetness being reduced once it was frozen? I've noticed in some experiments where the room temperature custard is plenty sweet but once it's frozen it seems to need a little more sweetness.
Yay indeed! 🤩🤩 I didn’t notice actually… If anything, I thought they tasted sweeter. 😂😂 I did read that in my research as well, but didn’t notice it in the actual taste testing. 😋 I’d say if you like a sweeter ice cream, add a bit more maple syrup to any non-fruit flavors, but there was so much natural sweetness from the berries that I didn’t think it needed extra sweetener. ☺️
Or maybe break up a batch into a few different variations, adding more sweetener to some and see if there’s a difference. You know, for science! 😉😛
Wow this would be amazing. I think I’ll borrow my moms ice cream maker.
Enjoy! 😋🍦🍦
I'll bet sweetening this with Medjool dates would be amazing, too. Give it that caramel-y flavour - and boost the nutrition a bit, too! Thanks for this ice cream idea!
Oooh yes, great idea! 😃😃
Yum! I'd add some chopped walnuts to that, as well.
This looks really good. I never thought of using tofu for the base of a vegan ice cream. Such a great idea. What do you think of using date powder, dates or date syrup as a sweetener instead of maple syrup?
You definitely could! The result won’t be as sweet, so you may need to use quite a bit more but just give the mixture a taste as you’re blending and add more if needed. 😊
Thanks. I was wondering that as well.
Do you think I can do it with Monk Fruit. I am on a low carb diet an want to try it.
I would think so! I’m not sure about monk fruit’s freezing properties. That’s the only think I’m uncertain about. But should be fine, I’d give it a go!
Sugar or sucrose I think changes how stuff freezes
I've read that allulose is best for ice cream because it helps with creaminess.
This looks so good! Tofu is so amazing!
Right!? What can’t tofu do?? 😆😆😍😍
These look delicious. I have an ice cream maker and n need to try these!
It’s definitely a new favorite here! 🤩🤩 Enjoy. 😋
I almost didn't watch this video because I assumed one ingredient was bananas (yuck). Glad I watched this, now I am excited to try this version of 'ice cream'. (And it will give me an excuse to use my neglected ice cream maker.) Thanks!
Hahaha omg I usually use “NO BANANA” in the title but decided to change it up for this one. 😂😂 So glad you watched it, let me know how you like it! 🍦🍨
What about a little bit of ACV or a little lemon juice to make it tart like cottage cheese?
That’s a good idea! 🙌🏻🙌🏻
Any recipe suggestions for a vanilla flavor ice cream? Do you think I can use tofu to make vanilla ice cream? :)
You might be able to! With vanilla extract and/ or vanilla powder you could probably mask the tofu taste… but I’m not 100% sure since I haven’t tried it myself yet. 😅 If I was going to make one I’d probably follow this recipe! itdoesnttastelikechicken.com/vegan-vanilla-ice-cream-cashew-base/#recipe
I had a crazy idea that garbonzo beans might make a good ice cream with monkfruit sweetner. And canned pineapple chunks or peaches or strawberries or cherries frozen or canned.
Not crazy at all!! I’ve had the same idea! I definitely plan to try some bean ice creams this summer. 😍😍
I love the texture but I'm getting a bitter flavor that a little hard to overpower with other flavors, is it ever the same for u? I didn't use maple syrup tho...
I found it it's the nigari. I'm trying to see how to get rid of it, it's ruining my ice cream lol
Oh no! Maybe try a different tofu then? 🤔🤔 Glad the texture is good!
How would you adjust to make coffee ice cream? TFS.
Great question! I’d probably use instant coffee as that’s what I see most coffee ice cream recipes calling for. I’m not sure how much though! I’d probably check a couple other vegan coffee ice cream recipes for suggestions on how much instant coffee to use. 🤗🤗
Yummy recipe, beautiful Maddy! With vegan greetings 🍀💚
Thank you, same to you! 🌞🌱🌱
The manual without ice cream machine approach, how many times do we need to stir the ice cream hourly?
Usually once an hour for the first few hours is fine! 😊
@@LetsEatPlantsnoted, tq!!!!!!!!
I think tofu and strawberries and monkfruit would be good. Could add cashews.
Sounds like a great combo!
I know you have a video for mint chip vegan ice cream but couldn't you convert it to this process? Thanks or the video!
Do you mean freezing it without an ice cream machine? You definitely could! It does get a bit icy, but I've recently seen a hack where you freeze it in ice cube trays and then throw those in a food processor to get it creamy again. Not sure just stirring would work to make it creamy, but could be worth a try!
Chocolate is missing a dash of vanilla👍
Oooo good call 😊😊
Can anyone know is there common platform for Vegan
Getting vegan freind is so difficult for me it's been so long
Happy cow website has a forum where you can join topics and talk with others👍🏽 there’s also a website called meet up and if you search vegan and your location, you can meet up with other vegans🥺hope this helps
I just made tofu shaved ice and it taste exactly the same
It taste like tofu but better
And I even added gummy bears to my tofu ice cream
Wow tofu shaved ice! I’m intrigued!! Glad it turned out well. 🤩🤩
Yes
Do you want to know the secret?
@@fannmos Absolutely!
@@LetsEatPlants1: I actually used the nuitella instead of chocolate powder
2: I don’t have a blender so I use knifes instead
3: I mix the ice cream every 1 houer until I regret it because I just want to let this ice cream freeze
4: I don’t have any more fruit so I just made it plain
5: and of course I also added salt to spice up the flavor
6: I use liquid sugar instead of maple syrup because I don’t have that
7: I made this because someone need me to try it because it’s delicious
And I made it at the age of ten
Another great one for the books!
Thanks Betty! 😊😊
Yeah, tofu prices leading me to try my hand at making my own.
Right!? 😭😭😭
Thanks!
Aww thank you!! 🥰🥰🥰
@@LetsEatPlants I'm so glad you tried this one and found a vegan solution. I needed a good ice cream recipe this summer!
@@RhanorLilybet Yesss! I think you will enjoy it. 🤗🤗
Yummy!! ❤❤
🤗🤗🤗
Have you tried popsicles with this recipe?
I haven’t yet! I definitely would work, but they might be a bit icy. I do think the texture benefits from churning (or hand mixing) to break up those ice crystals a bit, but that said, wouldn’t hurt to give some a try. 😋😋 I do also have this recipe for healthy fudgesicles: ruclips.net/video/AUHL0_IK6ik/видео.html
so ready to smash this for summer
🌞🌞🌞🙌🏻🙌🏻 Enjoy!!!
@@LetsEatPlants i am gonna!! did you ever find the scandinavian swimmers?!
@@albertorkenbjorken Hahaha not yet! I don't live close to a TJ's remember! will have to wait until my next trip to USA. 🥲
@@LetsEatPlants i know i know but they're just so dang goooood
@@albertorkenbjorken 😂😂
You only have to freeze it for two hours.
Good to know! I wouldn’t be able to eat it all in one day though so I wanted to test out how it freezes for longer. 😋😋
Vegan ice cream is best 🍊🍌🍑
Agree!
You look like Gypsy Rose
You can't call it ice cream without cream. So let's just call it sweetened frozen tofu
😂😂 Never heard that before! I’m curious what you call hot dogs and hamburgers as they don’t contain dogs or ham. 🤔🤔
@@LetsEatPlants I don't need hot dogs because I was warned by my cousin who worked at kahn's.
@@LetsEatPlants but to answer your question about hamburgers that's German It's from where they were created Hamburg Germany
@@Original_BeeBoo My point is that the name of a food doesn’t always reflect its ingredients. But you can certainly call this “ice cream” whatever you like! 😊😊
@@LetsEatPlants hamburgers were created in Hamburg Germany. The name denotes their location. Not their contents.
Dont call it icecream if theres no cream in it lol
Ok! 🙂🙃