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.
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
- 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
- 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