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Tofu Ice Cream

Ingredients

• 18 ounces tofu, well chilled
• 3 tablespoons honey
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Method

1. Combine 12 ounces tofu, honey, vanilla, and salt in a blender and puree for about 1 minute. 
2. Transfer to a covered container and place in the freezer overnight.
3. Puree remaining 6 ounces tofu in the blender until smooth.
4. Cut the frozen tofu into small chunks.
5. While pureeing at high speed, add a few chunks at a time to the tofu in the blender until all has been added and the mixture is smooth and thick.
6. Serve immediately.

Variations:

1. For variety, add toward the end of pureeing 1 egg yolk, 2 to 4 tablespoons each chopped almonds or shredded coconut, and your choice of fresh or frozen fruits.
2. Serve topped with chopped nutmeats.
3. Or add 1 teaspoon powdered green tea (matcha) and 1 additional tablespoon honey; omit vanilla.

Makes 3 or 4 servings.

William Shurtleff and Akiko Aoyagi spent their formative years on opposite sides of the Pacific. Born in California on 28 April 1941, Bill received degrees in engineering, honors humanities, and education from Stanford University. He taught physics for two years in Nigeria in the Peace Corps and has lived and traveled extensively in East Asia and Third World countries. He speaks seven languages, four fluently, including Japanese. 

Reprinted with permission from The Book of Tofu, copyright © 1975, 1979, 1983, 1998 by William Shurtleff and Akiko Aoyagi, Ten Speed Press, P. O. Box 7123 Berkeley, CA, 94707. Available from your local bookseller, by calling Ten Spped Press directly at 800-841-2665, or by visiting us at www.tenspeed.com.

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