I’m cooking non-dairy nice cream with Japanese taste of Kinako, which is soybean flour, and Anko, with is Sweet Azuki Bean Paste. Anko has two types called Koshi-an and Tsubu-an, which is smooth and chunky. I used the chunky type for the nice texture this time. You can cook and eat anytime you like if you keep frozen bananas in your freezer!
How to cook 1 Crush 2 frozen bananas with a food processor. 2 Add 2 soy milk and mix it. (Press with a spatula if it’s not mixed well.) 3 Add soybean flour and sweet azuki bean paste and mix more. Stop mixing when the bean past is still chunky. 4 Top with sweet bean paste and soybean flour, and the nice cream