Vegan Silken Tofu-raspberry ice cream

Vegan Silken Tofu-raspberry ice cream

A worthwhile sin
Vegan Silken Tofu-raspberry ice cream


Mix together all the ingredients in a blender. Freeze in an ice cream maker. Devide the Silken Tofu ice cream into portions. Garnish with almond flakes and a melissa leaf and serve immediately.

Freshly made Silken Tofu ice cream tastes best when enjoyed immediately. When stored in the freezer, ice crystals form, making the ice cream very solid. If you wish to store it nonetheless, take the ice cream out of the freezer and let it thaw in the refrigerator for about one hour before serving.

Average: 5 (1 vote)


serves 4
400 gTaifun Silken Tofu
50 gmargarine
1 gsea salt
125 gcane sugar
15 mllemon juice
350 graspberries
20 g sliced almonds, roasted
1sprig lemon balm, fresh
1ice cream maker

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For a different taste, mix diced almonds or green pistachios into the ice cream paste and let it freeze in the ice cream maker.