Receita Solta

Summer Germknödel: Vegan Poppy Seed, Tofu, and Plum Jam Ice Cream

An irresistible chilled version of the Austrian classic, perfect for hot days.

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Equipe Receita Solta

Summer Germknödel: Vegan Poppy Seed, Tofu, and Plum Jam Ice Cream
Prep Time20 min
Cook Time360 min
Servings6 servings
DifficultyEasy
Calories210 kcal

Resumo para quem tem pressa

"Inspired by the classic Austrian dessert Germknödel, this vegan ice cream combines a creamy base of pressed tofu with finely ground poppy seeds (Mohn) and vanilla extract. Intertwined with thick ribbons of dense plum jam (Powidl), it brings a fresh and lactose-free reinterpretation."

Discover the vegan ice cream that replicates the magic of Germknödel, with the creaminess of tofu, the intense flavor of mohn, and the sweetness of powidl. A unique and refreshing experience that will surprise your palate.

O Que Você Precisa Saber

- Using well-drained firm tofu provides protein body and a velvety emulsion without the need for egg yolks or heavy cream. - Finely ground poppy seeds release essential aromatic oils and toasted notes characteristic of the Austrian sweet. - The intertwining of cold powidl creates bittersweet veins that contrast visually and break the sweetness of the frozen dough.

Ingredients

Essential Ingredients for Mohn and Tofu Ice Cream

  • 1 cup (100g) Ground poppy seeds
  • 400 g Firm or extra firm tofu (pressed and drained)
  • 1 xícara (240ml) Leite vegetal (amêndoa, soja ou coco light)
  • 1/2 cup (100g) Refined or coconut sugar
  • 2 teaspoons Vanilla extract
  • 1/2 xícara (120g) Powidl (thick plum jam)
  • 1/2 teaspoon Lemon zest (optional, to enhance flavor)
  • 1 pinch Salt

Instructions

Instructions: The Path to Perfect Ice Cream

1

Em termos simples: Comece preparando o tofu. Pressione-o firmemente para remover o excesso de água. Isso é crucial para a cremosidade do sorvete e para evitar cristais de gelo. Use um pano de prato limpo ou um espremedor de tofu para melhores resultados. Reserve após drenar.

2

Combine the drained tofu, ground poppy seeds, plant milk, sugar, vanilla extract, lemon zest (if using), and a pinch of salt in a high-powered blender. Beat until the mixture is completely smooth and homogeneous. The professional technique is to ensure there are no tofu lumps, resulting in a silky ice cream base.

3

Pour the mixture into an airtight container and refrigerate for at least 2 hours, or ideally, overnight. This cooling is fundamental. The most important tip is to ensure the mixture is well chilled before going into the ice cream maker, which improves the final texture.

4

After cooling, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes 20 to 30 minutes. If you don't have an ice cream maker, see the chef's tips for the machine-free version.

5

When the ice cream is at the desired consistency, add the powidl in spoonfuls over the mixture in the ice cream maker (if it is still churning) or in the storage container. Stir lightly with a spatula to create jam veins, without mixing completely. This ensures an explosion of flavor in every bite.

6

Transfira o sorvete para um recipiente hermético e leve ao freezer por no mínimo 4-6 horas, ou até que esteja firme. Para servir, deixe amolecer por alguns minutos em temperatura ambiente, para facilitar a formação de bolas e realçar a cremosidade.

Equipe sua Cozinha

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Chef Tips

- Press the block of tofu between several sheets of paper towels with a weight for 20 minutes to remove all excess liquid. - Chill the blended liquid mixture in the refrigerator for at least 4 hours before transferring to the ice cream maker for quick freezing. - Add the powidl jam in delicate spoonfuls only at the moment of transferring to the final jar, blending in a spiral with a knife.

Variations

- Add fine lemon zest and a tablespoon of dark rum to the beaten base to evoke the classic hot syrup. - Sprinkle finely chopped toasted walnuts over the served portions to bring a crunchy snap to the soft ice cream. - Add a subtle pinch of ground cinnamon to the powidl jam to deepen the Central European spice notes.

Substitutions

- Ground poppy seeds can be replaced by finely ground black sesame seeds. - The dense plum jam (Powidl) can be replaced by thick blackberry jam or homemade black plum jam without pieces. - Almond milk can be replaced by full-bodied oat milk or light coconut milk for a denser texture.

How to Store

Keep in a closed container in the freezer at -18°C for up to 1 month. Leave at room temperature for 5 minutes before serving.

Can You Freeze It?

The preparation is structured in continuous freezing; if it crystallizes after weeks, just beat quickly in the food processor.

What to Serve With

Serve in bowls accompanied by vegan butter cookies, warm thin plant-based vanilla syrup, or fresh plum compote.

Frequently Asked Questions

What is Powidl and where can I find it or how to prepare?

Powidl is a traditional Austrian plum jam cooked slowly for hours without added pectin, dense and almost black.

Does the ice cream have a noticeable tofu flavor?

No; the tofu acts only as a neutral conductor of velvety texture, being completely masked by the vanilla, lemon, and seeds.

Why is it necessary to grind poppy seeds (Mohn)?

Whole seeds are hard and indigestible; ground, release almond aromatic oils and distribute silky black dots.

Posso fazer esta receita sem utilizar sorveteira elétrica?

Sim; coloque o creme no freezer e bata vigorosamente com batedor ou garfo a cada 45 minutos por 4 vezes antes de mesclar o powidl.

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