Tofu Ice Cream

 Prep Time: 5  Cooking Time: 0  Yields: 6


18 ounces silken tofu, well chilled, divided
3 tablespoons honey
1/4 teaspoons vanilla extract
1/8 teaspoon salt


Freezing Time: Overnight
2nd Prep Time: 5 minutes

  1. Combine 12 ounces tofu, honey, vanilla and salt in a blender and puree for about 1 minute.
  2. Transfer to a covered container and place in the freezer overnight.
  3. Next day, cut the frozen tofu into small chunks.
  4. Puree remaining 6 ounces of tofu that is not frozen in the blender until smooth.
  5. While pureeing at high speed, add a few chunks of the frozen tofu at a time into the blender until all has been added and the mixture is smooth and thick.
  6. Serve immediately.

Top with chopped raw nuts, carob chips or fresh berries.