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Vegan, yes. Ah, maybe that’s why it’s so good!
- ½ cup plus 2 tablespoons organic or granulated sugar
- 1 vanilla bean, split lengthwise
- ¾ cup refined coconut oil, melted, cooled slightly
Place tofu, sugar, and salt in a blender. Scrape in seeds from vanilla bean; reserve pod for another use. Purée until smooth, about 15 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy, being careful not to overblend or mixture will curdle.
Immediately process tofu mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.
Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.
Do Ahead: Ice cream can be made 1 month ahead; keep frozen.