Fruit Ice Cream with Tofu

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

500 g fruits (e.. strawberries, raspberries, blackberries, apricots, etc.)
4 tablespoon lemon juice, (health food store in small bottles)
4 tablespoon maple syrup
100 g tofu
100 ml soy milk (soy drink) vanilla

Instructions

After washing, drain the berries and remove any seeds and then put them in the blender. Add the other ingredients and mix vigorously.
Then fill the fruit pulp into a shallow bowl and let it freeze for 1 hour in the freezer, then stir with a whisk and let it freeze again for 3 hours.
You can also put the mixture in an ice cream maker and let it freeze for 30 minutes.
If you want it to go really quickly, just take frozen fruit and then mix it with a little more soy milk vanilla. That makes a sorbet.
Tastes divine and has few calories.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.