nutritional information

Per 1/2-cup serving:

  • Calories: 127
  • Protein: 3 g
  • Total Fat: 2 g
  • Carbohydrates: 25 g
  • Sodium: 25 mg
  • Fiber: 1 g

Strawberry Tofu Ice Cream

Strawberry Tofu Ice Cream

Makes 5 cups

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.
  • 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
  • Pinch of salt
  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.
August 2000

you might also like


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?

Ramona - 2015-08-15 12:42:43

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.

Emily - 2014-08-20 17:31:44