Pineapple Tofu Ice Cream

Recipe by briosgaid
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 2
  • 1 13
    cups soymilk
  • 1 13
    cups oil (optional)
  • 14
  • 2
    tablespoons vanilla
  • 14
    teaspoon salt
  • 2
    cups sugar
  • 40
    ounces unsweetened crushed pineapple in syrup (drain and set aside 2/3 cup for stirring in before freezing)
Advertisement

DIRECTIONS

  • 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.
Advertisement