 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
A very refreshing ice cream! It really hits the spot on a hot day. If you have leftovers, bear in mind that making the ice cream without oil makes it healthier, but it will freeze harder than your regular ice cream. I usually stick the container in the microwave for about ten seconds so it is soft enough to scoop. Still delicious! Ingredients:
2 lbs soft tofu |
1 1/3 cups soymilk |
1 1/3 cups oil (optional) |
1/4 cup lemon juice |
2 tablespoons vanilla |
1/4 teaspoon salt |
2 cups sugar |
40 ounces unsweetened crushed pineapple in syrup (drain and set aside 2/3 cup for stirring in before freezing) |
Directions:
1. Blend all ingredients except 2/3 c pineapple in a blender or food processor until smooth and creamy.
2. (Unless you have a humongous blender, you might have to do this a little at a time, placing blended portions in a bowl and adding to them as you go).
3. Stir in 2/3 c pineapple manually.
4. Pour into ice cream maker and freeze according to manufacturer's instructions. Remember that if you make it without oil, it will still be tasty but will become harder than normal ice cream and will need some seconds in the microwave to soften enough to scoop.
|
|