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Tasty Tofu Month | Raspberry “Ice Cream”

May 27, 2010

Tasty Tofu Month is almost coming to a sweet end.   I’ve always been a fan of Tofutti so I thought I would try tofu ice cream. I went with raspberries  simply because they were on special at Ralphs.

So here’s the recipe I concocted.

Raspberry Tofu Ice Cream

1/2 package of silken tofu, cubed into 1″ squares. You don’t have to be precise.

1 package of raspberries– set aside a couple for your garnish

1/2 cup powdered sugar, depending on the sweetness of the raspberries

a dash of real vanilla

a handful of chopped mint from your garden (optional)


  1. Puree the raspberries in a blender
  2. Add the cubes of tofu and blend until the mixture is smooth
  3. Add the sugar, vanilla and, if you are feeling it, mint.  and Continue to blend
  4. Follow the directions of your ice cream maker. If you don’t have one, simply spoon the mixture into a container that can hold a pint of goodness. Stick it in your freezer.
  5. Garnish with whole raspberries and return to your garden for a couple of springs of mint leaves.

Four servings, two if you are famished.

This sweet treat is high in fiber, vitamin C and calcium.

Star Tips

  • Just for fun, I put aside a dozen raspberries and mixed them with a couple of teaspoons of sugar. I blended them separately and then as I spooned out the main ice cream mixture, I alternately drizzled in some of the raspberry concentrate. It was tasty and pretty.
  • If you want to get rid of the seeds, use a strainer after Step 1

Next Time

I’m going to double the raspberries . It may be end up tasting more like a gelato, but that’s alright.

I’m going to use other fruits. With summer on the way, I’ll experiment with peaches, mangoes, cherries and strawberries. It all depends on what’s on special.

Today’s Starring in Your Own Life Question:

What’s on your plate? Is it making you shine?

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