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Soya Ice Cream with Jackfruit
June 3rd, 2010 by niceyfemme

I have the tendency to love “healthy” versions of the regular sinful stuff like ice cream. You guys remember B.T.I.C? As in Better Than Ice Cream? I believe it is frozen yogurt and it tastes so good I loved that when I was still in Peninsula Manila. I needed my fix everyday and I frequent the outlet in Glorietta 4 beside Rustan’s. I wonder if B.T.I.C is still in the market?

Singapore is a hot and humid country, much like the weather we recently experienced here. Summer 2010 is wow! It’s like the natural version of thermogenic fat burners. So hot I feel like I’m lighter heheh.. So one time, when Greta (my housemate) and I went to Sheng Shiong and we passed by Mr. Bean in MRT station, I just had to finally try it. I’ve always wondered if it taste yucky or not. I was so happy with it that it became an addiction. It’s not cheap to have 3 servings a day at SGD 1.80 each.

Since we don’t have Mr. Bean here in Philippines, I tried replicating that soya ice cream I dearly love. I looked for a recipe online and found some. So here is how I did it.

Plus 1 block of Silken Tofu. I have to say this isn’t as soft and smooth as the one I always buy in SG.

Put in the blender.

Plus honey.

Blend for a few minute until real smooth.

Transfer in the pre-prepared ice cream maker. Add in sweetened langka bits (jackfruit).

Then after a while it should start churning.

Then transfer to a freezer safe container. To be honest, this recipe needs more improvement. It’s not as smooth as I’m hoping for. Maybe it’s because of the silken tofu I bought locally. It’s not good. Hmmmn…. I should try the less healthy, sugar laden mango ice cream.. Will look for a recipe soon…

Update: I have made mango soy ice cream and it’s wayyyy better than this one.

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One Response  
  • Niceyfemme's Bitter-Shweet Corner » Blog Archive » Mango Soy Ice Cream writes:
    October 9th, 20101:15 pmat

    […] First time I experimented with Soy Ice Cream, it wasn’t good I have to admit. There’s something in it that I can’t take. Blame that on the silken tofu I used which I found in Robinson’s supermarket. I knew the consistency is not good so I brought back home the type of silken tofu I’m used to in Singapore. […]


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