Add the ingredients to a blender or food processor. Blend until smooth and creamy.
Pour into an ice cream maker according to manufacturer's instructions (or make without an ice cream maker *see notes below).
Serve while soft and creamy or pour into an airthight container and freeze for later.
Let thaw for 10-20 minutes. Use a spoon or ice cream scoop to add to bowls. Serve with your favorite toppings and enjoy!
Recipe Notes:
Tofu Ice Cream Without Ice Cream Maker:If you don't have an ice cream maker, you can still try this method! The steps are pretty similar.
Add the ingredients to a blender and puree until smooth.
Pour into an airtight container and freeze for 2 hours for softer ice cream, or 6-8 hours for a harder scoop of ice cream.
When ready to serve, let it sit on the counter for 10-25 minutes, and use an ice cream scoop to add to bowls. Serve and enjoy!
The leftover ice cream can be stored in an airtight container in the freezer. We love to use these insulated ice cream containers that help to prevent freezer burn.
To serve, defrost the ice cream on the counter at room temperature for 10-25 minutes. Scoop into bowls, serve and enjoy!