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.

  • 1/2-cup servingServings


  • 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
  • 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.

Nutrition Information

  • Serving Size: Makes 5 cups
  • Calories: 127
  • Carbohydrate Content: 25 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Sodium Content: 25 mg