This non-dairy ice cream is light and smooth, the tofu ensuring a smooth and creamy texture despite the lack of fat. The almond extract adds a warmth and richness, but doesn't overpower the vegetal tofu flavor, which shines through at the end.
- Yield:Makes approximately 1 quart
- Active time: 15 minutes
- Total time:1 hour
- 2 pounds, silken or soft tofu
- 1/2 cup white sugar
- 1 teaspoon almond extract
- 1/3 cup honey
- Grated zest of 1 orange, for topping
In a blender, mix the tofu, sugar and almond extract until the tofu is smooth and the sugar has dissolved. Spin in the ice cream machine according to manufacturer's instructions, and when the ice cream holds soft peaks, scoop into a container, alternating scoops with liberal drizzles of honey.
Serve topped with fresh orange zest, and enjoy!