5-Minute Berry Tofu Ice Cream
Blend this quick and creamy mixed berry tofu ice cream in just 5 minutes. It's dairy-free, egg-free, low fat, high-protein, and customizable with your favorite flavors!
Servings: 2 servings
Calories: 239kcal
Equipment
- High Speed Blender optional
Ingredients
- 2 cups berries (I used raspberries and blackberries), frozen
- 1 cup of silken tofu
- 1/4 cup of sugar (more if needed)
- 4 teaspoons of lemon or lime juice (more if needed)
Instructions
- Put the berries, silken tofu, sugar, and lemon juice in a food processor.
- Process until smooth.
- Taste and add sugar and/or lemon juice as necessary.
Video
Notes
- Adjust the sweetness: Taste and adjust once blended.
- For a firmer texture: After blending, transfer the tofu ice cream to a freezer-safe container and pop it back in the freezer for 1-2 hours until ‘scooping’ consistency. If it’s too firm, let it thaw for 10-15 minutes.
- Adjust the thickness: Adjust how much frozen fruit you use for a softer or thicker consistency. Add some dairy-free cream for a creamier consistency.
Nutrition
Calories: 239kcal | Carbohydrates: 47g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 307mg | Fiber: 4g | Sugar: 39g | Vitamin A: 72IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg
