Alternative Ice Cream v. 2.2 (Firm tofu base)

Just reporting back that the basic Alternative Ice Cream v. 2 recipe works like a charm with tofu (not the silken kind). For a full batch, I used a 12 ounce package of extra-firm tofu, as it has the lowest water content. Just blend as you would the cottage cheese. I didn't bother pressing the tofu, but this could be done and the missing moisture replaced by a more flavorful liquid.

Comparison to the cottage cheese base:

• Virtually identical calorie count (-5 calories per serving)

• Scoopable in days after churning (your mileage will vary based on freezer temperature)

• Relatively fine texture, perhaps slightly grainier than the cottage cheese base

• Noticeable tofu taste without assertive flavors. This batch was flavored primarily with pandan and coconut extracts, with a hint of peanut extract added at the end for bonus nuttiness.

All in all, pretty decent if you have coconut milk fatigue or no desire for that much fat.

(In case you're wondering, I haven't just been making frozen desserts these days. In fact, there has been a succession of tests for delicious but not quite photogenic curry bases that will be posted once I figure out how to smex them up for the camera.)

#sweet #portioncontrol #veganish #alternativefoods #icecream