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.
Get access to everything we publish when you sign up for Outside+ Join today and save 20%!.
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.
Ingredients
- 1 lb. soft tofu, drained
- 10- to 12-oz. pkg. frozen unsweetened strawberries
- 1 cup sugar
- 1/2 cup plain soy milk
- 2 Tbs. fresh lemon juice
- 1 Tbs. vanilla extract
Preparation
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.
Nutrition Information
- Calories 127
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 25 mg
- Sugar Content 0 g