Recipes - Deserts

Pineapple Tofu Ice Cream

Homemade ice cream should be served as soon as possible. There are no additives or preservatives so it doesn't keep as long as traditional ice cream when frozen.

1. In a food processor, combine the tofu, sugar and Personal Edge® powder; puree.
2. While processing, add the soy milk and continue to process until the mixture is smooth. Add the pineapple chunks; stir.
3. Pour mixture into a freezer proof plastic container uncovered. Stir every 15 minutes until the mixture reaches a semi-frozen consistency.
4. Alternatively, pour the mixture into an electric ice cream maker and freeze according to manufacturer's directions. Soy ice cream can be made up to 2 days in advance.