Recipe Courtesy of Kelsey Nixon and House Foods
Non-dairy ice creams are nothing new, but have you ever seen one that uses tofu? Pack some extra protein and creamy texture into your next dessert with this luscious and bright strawberry-lime tofu “ice cream.” You can whip this simple recipe up in minutes.
In a blender or food processor, puree the tofu, strawberries, honey, lime juice and zest, vanilla extract and fresh mint until smooth. Stir in fresh strawberries and pour into container with airtight seal. Freeze until ready to serve – at least 3 hours.
Let ice cream soften for 10 minutes before scooping and serving.