Tofu, or soybean curd, is an incredibly versatile ingredient that emits an amazing silkiness. When you find one that’s truly well made, like that at Portland’s century-old shop, Ota, and treat it as the star itself rather than a pinch hitter, magical things can happen. Our Head Ice Cream Maker Tyler has been dreaming of soybean custards since 2013, and our research & development team first experimented with tofu in ice cream for a special engagement flavor (Soy Will You Marry Me?) for Derek and Anh in Seattle in 2019. We liked it so much that we tried a pudding this time, blending succulent soft tofu with peanut butter and sugar for a dense, addictive pudding. With peanut butter came the addition of banana, that elongated, humble, aromatic fruit so ubiquitous now when historically its exoticism and varieties were prized. Ripe, pectin-heavy bananas are commonly associated with creamy vegan ice cream, but we took it another step by churning banana puree, soy milk, and a bit of oil for structure into a luxurious gelato, with abundant channels of peanut butter pudding piped throughout.