Silken Tofu on Celine's Stealth Creamery

E2.1 Ginger Jujube Tofu Pudding

Tue, 23 Jun 2026 00:00:00 +0000

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.

C1.1 Matcha Latte

Fri, 19 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★★★★	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Matcha powder (1 ½ tbsp)
Milk, 0% fat, ultra-filtered (1 ½ cups)
Silken tofu (212.5 g)
Salt (⅛ tsp)
Honey (1 tbsp)
Monkfruit sweetner with allulose (⅓ cup)
Xanthan gum (¼ tsp)
Vanilla extract, pure (1 tsp)

Instructions:

Blend everything together.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★★★

Wow! This pint was so tasty and the macros are amazing! It tastes just like a matcha latte soft-serve. This one is going on Celine’s Choice.

The Good (what went well):

Not too sweet: ⅓ cup sweetner with honey sounds like a lot but it turned out really balanced. The floral honey elevated the earthiness of the matcha.
Very mucha matcha: The matcha taste was strong! Matcha lovers can add ½–1 tbsp more for an extra-rich pint.

The Bad (lessons learned):

A smidge too beany: The tofu taste was a bit stronger than I envisioned, and it tasted like a matcha latte with soy-milk substitute. Add less tofu for the next one and some more fat.

B3.1 Roasted Black Sesame

Mon, 25 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★☆☆	★★★☆☆

Recipe

Ingredients for a 24-oz pint:

Sesame seeds, black, roasted (60 g)
Milk, 0% fat, ultra-filtered (1 ½ cups)
Miso, white, reduced-sodium (2 tsp)
Silken tofu (150 g)
Sesame oil (½ tsp)
Almond Extract (¼ tsp)
Salt (⅛ tsp)
Honey (1 tbsp)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Vanilla extract, pure (1 tsp)
Lemon juice (1 tsp)

Instructions:

Microwave the sesame seeds in milk until hot. Steep for 15 minutes to soften the hull and fully infuse the sesame flavour into the milk.
Blend everything except lemon juice together.
Stir in the lemon juice.
Freeze for 24 hours.
Spin on ICE CREAM.
Push down and re-spin with a splash of milk.

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

Inspired by black sesame glutinuous rice balls (tangyuan), this recipe went heavy on the sesame taste and aroma. The tofu was added for body but it really didn’t work with the nutty flavour profile. I am a huge fan of sesame and will definitely try this one again.

The Good (what went well):

Rich sesame aroma: Sesame oil was a great touch.

The Bad (lessons learned):

The texture was gummy: The xanthan gum was too much. This recipe probably doesn’t need it.
Too beany and not enough nutty: Tofu synergizes with grassy and starchy foods (e.g., corn, sweet potato, red bean) and not so much with roasted and fermented foods (e.g., sesame, coffee, caramel). In an attempt to boost the nuttiness with almond extract, I went a little overboard with it and the aftertaste became slightly bitter. No tofu or almond extract next time.
The acidity was too bright: Lemon juice is quite powerful. Use something more subtle like rice vinegar.

B2.1 Toasted Sweet Corn Custard

Sat, 23 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★☆☆☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Sweet corn kernels (2 cups / cut from ~2 cobs)
Butter, unsalted (2 tbsp)
Salt (¼ tsp)
Cinnamon (1 tsp)
Milk, 0% fat, ultra-filtered (1 ⅔ cups)
Silken tofu (125 g)
Egg yolk (2 yolks)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Lemon juice (2 tsp)
Vanilla extract, pure (1 tsp)

Instructions:

For fresh sweet corn, slice the kernels off the cobs and scrap the cob to collect the “corn milk”.
Melt the butter in a small pot over medium heat until foaming.
Add the sweet corn kernels, scrapings, salt, and cinnamon. Saute for 5 minutes.
Pour in the milk and simmer for 15 minutes on low heat.
Remove the mixture from heat. Add soft tofu, egg yolks, sweetner, and xanthan gum. Blend until smooth.
Bring the mixture back onto low heat. Stir contantly while scraping the bottom until the mixture thickens.
Remove the mixture from heat. Add in lemon juice and vanilla extract. Stir to mix.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin with a splash of milk if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

This pint tastes just like a sweet corn tofu pudding (douhua) that you might find in a Chinese dessert shop. I think my momma would approve (not too sweet)! This is the first recipe to make the list for Zebby’s Pick! Fantastic aroma, flavour, and texture.

The Good (what went well):

Fragrant buttery sweet corn: The toasting and steeping steps do the heavy-lifting to draw out the essence of corn.
Butter: Real butter brings an irreplaceable level of depth to the flavour.

The Bad (lessons learned):

The flavour was a bit flat: More salt, acidicity, and spices (e.g. cinnamon, cardamom, or nutmeg) would provide some balance.