Recipe Archives->Vegetarian->Tofu Icecream 06

Tofu Ice Cream
Yield: 4 Servings
 
1 block (12 oz) firm tofu; drained and dried
2/3 c sugar
1 ts vanilla
1/2 c 3/4 c almond milk, slightly frozen and slushy

Throw everything in the blender and blend until smooth. Add additional
almond milk to help blend. As is, it was a wonderful pudding but
then I froze it for 30 minutes, take out and stir, freeze another
30 minutes, stir, continue this process until almost set - this
helps break up ice crystals. I served it before it was frozen hard
over apple/cranberry crisp.

Printable version: tofu-icecream06.txt.