Pineapple Tofu Ice Cream
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
2 quarts
ingredients
directions
- Blend all ingredients except 2/3 c pineapple in a blender or food processor until smooth and creamy.
- (Unless you have a humongous blender, you might have to do this a little at a time, placing blended portions in a bowl and adding to them as you go).
- Stir in 2/3 c pineapple manually.
- Pour into ice cream maker and freeze according to manufacturer's instructions. Remember that if you make it without oil, it will still be tasty but will become harder than normal ice cream and will need some seconds in the microwave to soften enough to scoop.
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Reviews
-
All I can say is WOW! I can't believe this turned out so delicious and creamy! I did not add any oil, and instead of pineapple I put some frozen raspberries in the food processor with the tofu. Also, I cut the recipe 'about' in half because my container of lite silken tofu was 12.3 oz. The only problem with this is that leftovers didn't keep in the freezer very well. It was rock-hard. Maybe because I omitted the oil? No matter, I'll still make it again, just in smaller portions. Thanks for this Geni, it's really wonderful!!!
RECIPE SUBMITTED BY
briosgaid
United States