Habanero Tofu Ice Cream Vegan Recipe

Combing heat and sweet is no longer a novel idea, but it's still a good one. 

Ice cream, or rather a vegan analog of ice cream, works well for this. The creamy texture and sweet cold sensation of the final product are surprisingly scrumptious when some chile is added. 

Habanero works especially well for this because its intense heat can stand up to freezing and its inherent fruity properties bring a nice depth to what would otherwise be plain vanilla. 

1 package soft tofu, drained
1/3 cup almond milk
1/2 cup sugar alt
1 tsp vanilla
1 habanero, deseeded, chunked
2 tbls olive oil
1 1/2 tsps salt

Add to a small microwave safe dish the habanero and oil. Microwave on high for 1 minute. Set aside.

Use a blender to puree the remaining ingredients. 

Add the chile and oil mixture. 

Puree until nicely emulsified and smooth.

Churn the mixture in your ice cream maker until set, but not hard.


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