2cupsof berries (I used a mixture of raspberries and blackberries), frozen
1cupof silken tofu
4Tablespoonsof sugar (more if needed)
4teaspoonsof lemon or lime juice (more if needed)
Instructions
Put the berries, silken tofu, sugar, and lemon juice in a food processor and process until smooth.
Taste and add sugar and/or lemon juice as necessary.
Video
Notes
If you want a firmer texture, you can refreeze this berry ice cream for around twenty minutes after making it, though this doesn’t keep well; unlike ice cream, which has a ton of fat to keep it from freezing completely, you have to eat this the same day.