1. Add peanut butter to the well-drained tofu and mix until smooth.
2. Add maple syrup and coconut milk and mix.
3. Place in the freezer to cool. Mix with air every 2-3 hours and freeze again.Repeat this 2-3 times, and when it hardens, it's done!
If it becomes too ticky, scoop it with an ice cream disher after keeping it at room temperature and serve it on a plate.Even if you top it with crushed peanuts if you like ◎