| Taste | Macros | Ease |
|---|---|---|
| ★★★★☆ | ★★★★☆ | ★★☆☆☆ |
Recipe
Ingredients for a 24-oz pint:
- Ginger, fresh (50 g + 15 g + 15 g)
- Jujube dates, dried (50 g)
- Brown sugar (2 tbsps)
- Soy beverage, unsweetened (2 ½ cups)
- Silken tofu (212.5 g)
- Miso, white, reduced-sodium (1 tsp)
- Monkfruit sweetner with allulose (¼ cup)
Instructions:
- Slice 50 g of fresh ginger into coins, peeling optional.
- Halve the jujube dates and remove the pit.
- Steep the ginger, jujube dates, and brown sugar in soy beverage over medium heat for ~15 minutes.
- Remove the ginger and let the mixture cool.
- Add in 15 g of grated fresh ginger, silken tofu, miso, and sweetner. Blend until smooth.
- Freeze for 24 hours.
- Spin on LITE ICE CREAM.
- Optional: Saute 15 g of sliced ginger in water and sweetner. Add in the candied ginger and spin on MIX-IN.
Nutrition Facts
Reflections
Overall Rating: ★★★★☆
Brown sugar ginger tofu pudding (douhua) is a beloved traditional Chinese dessert. Add in some jujube dates, and you’ve got a legendary Traditional Chinese Medicine trio. It’s warm, sharp, sweet, and definitely making Celine’s Choice. The silken tofu and soy milk provides a rich base and great macros. Mum tried it and she liked it.
The Good (what went well):
- The flavour’s got layers: There’s an immediate floral sweetness from the jujube dates and brown sugar, followed by a deeper savoury warmth from the white miso. Finally, the ginger kicks in at the end.
The Bad (lessons learned):
- Refreeze before mix-ins: This pint was quite soft and melted quickly after the first spin. Briefly refreezing the pint with the candied ginger before spinning on mix-ins helped to keep a creamier texture.