WITHOUT ICE CREAM MAKER IN EGG BISCUIT WITH (VEGAN)

FOR 800 ML

INGREDIENTS

• 160 gm silken tofu
• 140 gm of biscuit
• 65 gm of sugar
• 200 ml soya cream
• 150 ml of soy milk
• 1 packet of vanilla sugar
• 2 c. tablespoons of dough biscuit
• 1 pinch of salt

DIRECTION

• In a bowl, beat the tofu with 2 sugars and salt.
• Add soy milk and mix well again.
• Pour into a saucepan and heat the mixture over low heat. Stop the fire before boiling.
• Add spiced biscuit paste and whisk.
• Let cool a few minutes then add the soy cream. Mix again.
• Pour the mixture into a blender with spiced biscuit.
• Mix roughly so as to leave a few pieces of biscuits.
• Allow to cool a little before churn in ice cream maker 45 minutes.
• Enjoy immediately or pour into an ice tray and freeze.