Vegan Tofu Ice Cream Recipe
I got an ice cream maker on Amazon for $20 and was excited to try to make vegan ice cream. It was something I'd been thinking about for a while.
Since I was new to this particular process, I decided to start with a simple vanilla.
Anyway, I've always been a fan of classic vanilla.
One 16 oz package medium tofu, broken into large chunks
1/3 cup almond milk
2 1/2 tsps vanilla extract
1/2 cup sugar alternative
Add all ingredients to a food processor and buzz until silky and smooth.
Pour the mixture into the ice cream maker and let it churn.
Every ice cream maker is different. So times will vary greatly. Keep an eye on it.
I removed mine when it was semi-frozen, but still a little soft. It took 20 minutes.
Too many episodes of 'Chopped' have given me a fear of over churning. Even though you probably can't over churn a tofu base.
You can enjoy it right away.
I tried it and it was very good straight out of the machine. A tender soft serve.
But I transferred mine to the freezer overnight to firm up a bit more.
My freezer is -6 F. So this turned pretty solid overnight. However, 30 minutes in the fridge made it creamy again.
But you wouldn't want to freeze, thaw and refreeze. So, I think the best way to treat it is to store in single servings in the freezer and loosen in the fridge on a portion by portion basis..
Some alcohol in the mix might keep it from freezing solid. Or some stabilizer might also be an option, but I haven't tried those yet.