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Fruit Tofu-Based Ice Cream


Makes 1 quart

2 teaspoons unflavoured gelatine
⅛ teaspoon Salt
cup Sugar
1 cups frozen fruit and or berry juice concentrate, thawed
10 oz soft tofu or silken tofu, drained
cup Safflower oil
3 teaspoons fresh lemon juice
teaspoon vanilla extract


Sprinkle gelatine over ¾ cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatine is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, ¾ cup water and process until very smooth. Add gelatine mixture. Freeze in ice cream machine, according to manufacturers instructions.

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