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    You are in: Home / Low-cholesterol / Pineapple Tofu Ice Cream Recipe
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    Pineapple Tofu Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    briosgaid's Note:

    A very refreshing ice cream! It really hits the spot on a hot day. If you have leftovers, bear in mind that making the ice cream without oil makes it healthier, but it will freeze harder than your regular ice cream. I usually stick the container in the microwave for about ten seconds so it is soft enough to scoop. Still delicious!

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    Units: US | Metric

    • 2 lbs soft tofu
    • 1 1/3 cups soymilk
    • 1 1/3 cups oil (optional)
    • 1/4 cup lemon juice
    • 2 tablespoons vanilla
    • 1/4 teaspoon salt
    • 2 cups sugar
    • 40 ounces unsweetened crushed pineapple in syrup (drain and set aside 2/3 cup for stirring in before freezing)


    1. 1
      Blend all ingredients except 2/3 c pineapple in a blender or food processor until smooth and creamy.
    2. 2
      (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).
    3. 3
      Stir in 2/3 c pineapple manually.
    4. 4
      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.

    Ratings & Reviews:

    • on August 11, 2007


      Haven't tried this but will give it five stars just for how it looks it might be. Which looks good. About the freezing business ... to keep it from freezing too hard, providing it's to be an 'adult' dessert - you might add a little alcohol. And I wonder how this is with berries?

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    • on January 31, 2006


      This is the best tofu ice cream recipe out of the ones that I have attempted. It looks like ice cream! The taste is still of tofu, but it has a very delicious vanilla flavor that comes through. I cut the recipe in half and substituted rice milk for soy milk.

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    • on June 14, 2003


      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!!!

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    Nutritional Facts for Pineapple Tofu Ice Cream

    Serving Size: 1 (3147 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1476.0
    Calories from Fat 185
    Total Fat 20.5 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 423.9 mg
    Total Carbohydrate 296.7 g
    Dietary Fiber 7.6 g
    Sugars 277.9 g
    Protein 39.2 g

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