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.
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.