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1 cup sugar
In a small saucepan, dissolve sugar and water over high heat. Pour the syrup in a blender with tofu, vanilla, and salt.
Blend until the mixture is very smooth, then chill thoroughly. Freeze according to the directions for your ice cream maker.
Maple Tofu Ice Cream: Use 2-1/2 cups maple syrup in place of the sugar; use the medium-firm tofu and omit the 1 cup of water used with it.
Coffee Tofu Ice Cream: Use 1-1/2 cups sugar or sucanat dissolved in 2/3 cup strong coffee or coffee substitute. Use the medium-firm tofu and omit 1/2 cup of the water used with it. You can add 1/4 cup rum or coffee liqueur, if you wish.
Poster's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving:
4 tablespoons water
4 10.5 oz packages "lite" tofu OR 2 lbs. reduced-fat, medium-firm regular tofu plus 1 cup water
2 tablespoons vanilla extract
1/4 teaspoon salt
These ice creams freeze up quite solidly, so let them sit out of the freezer for 1/2 hour before serving.
134 Calories; 1g Fat (9.4% calories from fat); 8g Protein; 22g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 166mg Sodium.
Exchanges: 1 Lean Meat; 1-1/2 Other Carbohydrates.