Strawberry Tofu Ice Cream Recipe | Vegetarian Times Skip to main content

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 don’t all sink to the bottom of the bowl.

Ingredients: 

Ingredients: 

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1 lb. soft tofu, drained
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10- to 12-oz. pkg. frozen unsweetened strawberries
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1 cup sugar
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½ cup plain soy milk
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2 Tbs. fresh lemon juice
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1 Tbs. vanilla extract

Instructions: 

  1. In blender, puree all ingredients in 2 equal batches until very smooth.
  2. 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.

Nutrition Information: 

Calories: 
127
Protein: 
3 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
25 g
Cholesterol: 
mg
Sodium: 
25 mg
Fiber: 
1 g
Sugar: 
g
Yield: 
Makes 5 cups

Comments on this Recipe

This ice cream is delicious. I don't think you can tell it is made with tofu. I used silken tofu and it turned out really well.

I will use this recipe soon. Question: when use the ice cream maker do you use the same processes and time as you would if using dairy milk? And can I use cashew milk unsweetened instead of soy milk?