Jalapeno Basil Tofu Ice Cream Vegan Recipe

 The combination of hot and sweet is a pretty tasty one. Add in some creamy as well and you've really got a great dessert.

In this case we combine spicy jalapeno, savory basil and sweetened tofu to create a vegan ice cream that will leave you wanting more. 

1 jalapeno, diced
1/2 tsp dry basil
1 package soft tofu, drained 14-16 ounces
1/3 cup original almond milk
1/2 cup sugar alternative
2 tbls olive oil
1/2 tsp salt

Warm up all the ingredients in a medium pot until the tofu softens and the jalapeno is tender. About 7 minutes. 

Add mixture to your blender and puree until smooth. 

Churn in your prepared ice cream machine until set. 

Enjoy immediately. 

Store leftovers in individual portions in the freezer. You don't want a larger batch that you have to defrost and then refreeze. 

This stuff sets up hard after a while in the freezer. Leftovers will need some time on the counter to soften up before enjoying. 30-50 minutes. 


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