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Added June 09, 2003 | Recipe #64113
Showing 1-3 of 3
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?people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (3147 g)
Servings Per Recipe: 1