Easy Tofu Ice Cream Food

TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM

Steps:

• For the ice cream: Place a metal loaf pan in the freezer to chill.
• Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
• Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
• For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
• Scoop the ice cream into bowls and top with the berry sauce.

TOFU GREEN TEA ICE CREAM

Steps:

• Blend tofu in a blender or food processor until smooth; add soy milk, sugar, green tea powder, and canola oil and blend until combined.
• Pour mixture into bowl of ice cream maker; freeze according to manufacturers directions.

EASY TOFU ICE CREAM

Steps:

• spoon tofu into blender, along with whipping cream, vanilla, and sugar.
• puree til well blended.
• pour into container and freeze for 3 hours.
• scoop and enjoy!

PINEAPPLE TOFU ICE CREAM

Steps:

• Blend all ingredients except 2/3 c pineapple in a blender or food processor until smooth and creamy.
• (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).
• Stir in 2/3 c pineapple manually.
• 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.

TOFU CHOCOLATE "ICE CREAM"

Steps:

• Put all the ingredients into a blender and blend until smooth.
• Taste test the mix, add more vegan sugar, chocolate or vanilla if needed.
• Put into freezer safe container and freeze to desired consistency.