Strawberry Tofu Ice Cream
For extra fruit flavor, fold in a cup or so of hulled and sliced fresh strawberries after ice cream is almost frozen, so they distribute evenly and dont all sink to the bottom of the bowl.
1 lb. soft tofu, drained
10- to 12-oz. pkg. frozen unsweetened strawberries
1 cup sugar
½ cup plain soy milk
2 Tbs. fresh lemon juice
1 Tbs. vanilla extract
- In blender, puree all ingredients in 2 equal batches until very smooth.
- Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
Makes 5 cups