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LOCATION: Recipes >> Vegetarian >> Tofu Icecream 06

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Tofu Ice Cream
Yield: 4 Servings

1 block (12 oz) firm tofu; drained and dried
2/3 c sugar
1 ts vanilla
1/2 c 3/4 c almond milk,slightly frozen and 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. I served it before it was frozen hard
over apple/cranberry crisp.

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