Steps
How to make it
Prep 15 min · Cook 12 min
- Rinse 150 g non-GMO soybeans and soak in cold water at least 4 hours (or 2 hours in warm water) until plump. Drain and blend with 300 ml water in a blender until silky smooth.
- Pour soy milk into a pot, heat over low heat while stirring constantly. After boiling, simmer on lower heat 3 minutes to remove beany taste; cool to room temperature. Stir in 30 g brown sugar and a pinch of salt (adjust sweetness to taste).
- Pour cooled soy milk into a sealed container, cover, and freeze. Every 30 minutes remove and scrape with a fork; repeat 3–4 times (about 2 hours) until texture is creamy like ice cream (if short on time, chill 4 hours for a softer tofu slush texture).
- Cook 50 g brown sugar tapioca pearls per package directions. Simmer until centers are clear and pearls are chewy (usually 15–20 minutes). Rinse in cold water, toss with a little syrup to prevent sticking, and drain.
- In a small pot, simmer remaining 20 g brown sugar with 30 ml water over low heat, stirring until thick enough to coat a spoon with caramel aroma; set aside.
- Scoop 2 balls of tofu ice cream into a bowl or glass (ice cream should be creamy, not runny).
- Layer tapioca pearls on top, then drizzle warm brown sugar syrup (warm sauce over cold ice cream gives the best contrast). Serve immediately while cold.
