Tofu is an ideal product! It doesn’t have gluten or cholesterol, it is rich in protein (100 g = 17 g protein), iron, and calcium, and it contains isoflavones, which have an antioxidant effect.

The use of tofu reduces the risk of breast cancer and cancers in general and prevents osteoporosis and heart disease.

For vegans, tofu offers great variety in the diet, because it can be boiled, fried, baked or…

…turned into ice cream!

And not just ice cream, but a delicious, rich, very creamy, sweet ice cream, with the bright taste of chocolate! Mmm …

I love ice cream when it’s so healthy!

It’s very easy to make. It can be served with nuts, berries, or chocolate or simply served with fresh fruit. I assure you, this ice cream will not leave you feeling gloomy during bad weather, and it will brighten any day.

Ready? Set? Let’s go cooking!

We will need: (4 servings)

1 packet (400 g) of the softest tofu

1/2 cup (125 ml) cashews (I use roasted nuts.)

10 large, soft dates

2/3 cup soy or coconut milk (can be replaced with almond or other)

3 1/2 Tbsp. sugar-free cocoa powder

1 tsp. vanilla extract

Vegan chocolate chips or plain chocolate (optional)

Cinnamon to taste (optional)

You need to buy the softest Tofu available.

Compress the tofu in paper towels. This will remove the excess liquid, which can spoil the texture of the ice cream, making it hard and icy.

Put the tofu, nuts (I advise pre-soaking them in water for 3 hours), dates, and milk in the blender.

Add the vanilla extract and cocoa powder.

I use non-alcoholic vanilla as it has a much more subtle fragrance that does not overpower the dish.

You can also add a little cinnamon for piquancy.

The base is ready. Thick and very delicious!

Fill the mold with it. Chop the chocolate chips or plain chocolate and add to the mix. Put it in the freezer for several hours or until it reaches the right consistency.

Done!

Very delicious, healthy and easy! Everything we love!

Bon appétit!