Making my own ice cream has always been an interest, but there have been many challenges in finding recipes that work for me while also contributing to my overall health. The ingredient I found that made it all click happened to be Tofu, but specifically soft or silken tofu as firm tofu wouldn’t work for ice cream. The added benefit of this is that soft and silken tofu have less calories than firm tofu.
If you haven’t had tofu ice cream before and are curious as to what it tastes like, then this recipe is my personal recommendation. Here are a few reasons why I included Tofu in this recipe:
- Tofu is a complete source of protein, which means that it contains all nine amino acids.
- Tofu is a good source of calcium, magnesium, zinc, iron, phosphorus and vitamin B.
- Consuming tofu as an alternative to animal protein can help lower cholesterol and decrease the risk of high blood pressure.
- Tofu contains soy isoflavones, which can help reduce bone loss and can increase bone mineral density. Soy isoflavones can help reduce menopause symptoms, such as hot flashes.
- 2 1/2 tsp. Unflavored gelatin
- 1/8 tsp. Salt
- 1/2 cup Muscovado Sugar or honey
- 1 1/4 cup Frozen fruit and/or berry juice concentrate, thawed
- 10 ea. (oz) organic soft tofu or silken tofu, drained
- 1/2 cup Avocado Oil
- 2 tbsp. Fresh lemon juice
- 1/2 tsp. GFCF Vanilla extract
- Dust gelatin over 3/4 cup water (in saucepan) and allow to sit 3 for minutes
- Cook over very low heat until gelatin is dissolved
- Mix salt and sugar into the gelatin mixture and cook until dissolved
- In a blender processor, combine the juice process until very smooth
- Add gelatin mixture
- Freeze in the ice cream machine according to the manufacturer’s instructions
- Makes 2 pints
GFCF, DF, EF
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free