Peachy Tofu “Ice Cream”
Smooth and fresh, peach ice cream is definitely tasty. If you’re lactose intolerant, you’ll be more than pleased with this recipe that allows you to have your ice cream and eat it too!
Serves: 26Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 8 medium peaches, peeled and chopped
- Juice of 2 lemons
- 2¼ cups sugar, divided
- 3 cups soy milk
- 1½ lbs. tofu
- 4 Tbsp. vanilla
- ½ tsp. salt
- In a small bowl combine chopped peaches, fresh lemon juice, and 1 cup sugar. Cover tightly and refrigerate for at least an hour, allowing flavors to mingle.
- In a large bowl, combine peach mixture with soy milk, tofu, remaining sugar, vanilla, and salt. Divide mixture in four equal batches. Process each batch in blender until consistency is smooth and creamy. Pour into freezer cans of two 4-quart electric freezers. Freeze according to manufacturer's instructions.