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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.

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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.

Servings
1/2-cup serving

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
  • Pinch of salt

Preparation

  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
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g