After making some non-dairy ice cream (like this and this), I felt a bit more adventurous, and I wanted to experiment with different ingredients.
One of the main ingredients of this strawberry ice cream was of course strawberries.
But the main ingredient of this ice cream was this, tofu!
The texture is very different from nice cream or avo ice cream, and it may be somewhat borderline to call this “ice cream” because this does not have the “creaminess” you expect from ice cream.
Nonetheless, this was tasty, and it’s worth posting here as a starting point.
I’m planning to tweak it by adding something to improve its texture.
But here is what I used to make this strawberry (tofu) ice cream:
– 1/2 package soft tofu, microwaved and excess water was removed
– 3/4 cup strawberries for completing pureeing with tofu
– about 1 cup sugar
– fresh lemon juice from 1/4 lemon
– about 1/4 teaspoon agar agar
– 1/4 cup strawberries (added at the end, roughly pureed)
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