Ingredients for Pineapple Tofu Ice Cream
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How to Make Pineapple Tofu Ice Cream
- Blend the silken tofu until completely smooth. This ensures a creamy texture.
- Add the pineapple chunks, coconut milk, maple syrup, and vanilla extract to the blender. Blend until completely smooth and well combined.
- Taste and adjust sweetness as needed by adding more maple syrup.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4 hours, or preferably overnight, until solid.
- Before serving, let the ice cream sit at room temperature for a few minutes, or microwave for 10 seconds, to soften for easier scooping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1111g
Fat
14g
Carbs
98g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Desserts Beans Fruit Easy Kosher Low Fat Summer Vegan Vegetarian Frozen Desserts Food Processor Blender Freezer Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Soy Tofu Egg Free Free Of Something Low In Something Tropical Fruit Pineapple Equipment Small Appliance Number Of Servings 4 Hours Or Less
