I know what you are thinking. Vegan ice cream? Made from tofu? Bree, are you feeling okay?
I am just fine, and I am standing by my vegan-made-from-tofu-ice-cream.
I had this ice cream when I was in Monterey at a gorgeous party that Dole had for us. They served the ice cream with a delicious brown sugared fruit made with Dole berries, pineapple, and other perfectly ripe fruit in adorable little martini glasses. When the server asked me if I would like one, all I saw was the coconut and gorgeous fruit, and I immediately said yes. I took a bite, and was in heaven. It wasn’t until I heard her talking to another guest that I heard her say that it was made from tofu and that it was vegan. I have to be honest, if I knew, I probably would not have tried it, as I am not a huge tofu fan. But I may be over my fear of tofu. All you can taste is coconut, and the texture is smooth and creamy. As soon as I got home, I made this coconut ice cream again. And guess what? No one in my family was the wiser. I won’t tell, if you won’t tell.
1 (16-ounce) package silken tofu, drained
2 1/2 cups coconut milk
1 1/4 cups sugar
pinch of salt
1/2 teaspoon vanilla
1 Tablespoon coconut extract
1 cup sweetened flaked coconut, toasted
In a blender or food processor, combine the tofu, coconut milk, sugar, salt, vanilla, and coconut extract. Process until smooth.
Add in the toasted coconut and give it another whirl, just until it is combined.
Pour the ice cream into a container and sprinkle with more toasted coconut if you want. Freeze until completely firm.
The ice cream was served with brown sugared fruit, and that is how I made it at home too.
3 cups fruit (I used mango, pineapple, strawberries, blueberries, raspberries, and blackberries)
1/4 cup brown sugar
zest and juice of one lime
Cut the fruit into bite sized pieces. Add the brown sugar.
Add lime juice and lime zest. Toss to combine and let stand at room temperature for 30 minutes. Stir it again before you are going to serve it.
Spoon the brown sugared fruit into the bottom of a glass. Add a scoop of toasted coconut ice cream. I like to sprinkle a little more coconut on top.
So delicious and creamy and tropical and coco-nutty. Don’t take my word for it.