Guest guest Posted April 20, 2008 Report Share Posted April 20, 2008 Nancy's Tofu Ice Cream Source: previously posted to SDA-veg-recipes by Nancy B. 1 block (12 oz) firm tofu, drained and dried 2/3 cups sugar (Florida Crystals is vegan) 1 tsp. vanilla 1/2 cup to 3/4 cup almond milk (slightly frozen; slushy) Throw everything in the blender and blend until smooth. Add additional almond milk to help blend. As is, it was a wonderful pudding but then I froze it for 30 minutes, take out and stir, freeze another 30 minutes, stir, continue this process until almost set - this helps break up ice crystals. Quote Link to comment Share on other sites More sharing options...
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