Filed Under: blend, north-american, snack, Tofu and Soy, tofusoy, Under 20 Mins

Lemon Raspberry Swirl Ice Cream

Picnic perfect, this dessert is sure to become a signature summertime treat for you and yours.

April 8th, 2012

Prep Time
20 minutes
Cook Time
6 minutes
  • 1 Cup cup low-fat evaporated milk
  • 1 package (10.5 oz) Soft Tofu, drained
  • 1/3 Cups cup sugar
  • 1/2 Cups lemon juice, fresh squeezed (with pulp)
  • 1-1/2 tablespoons grated lemon peel (1 large lemon)
  • 1 package pkg (10 oz) frozen, unsweetened raspberries, slightly thawed
  • 1/4 Cups cup sugar
  1. Pour milk into a large metal or ceramic bowl. Freeze about 1 hour until a frozen slush.

  2. Remove milk from freezer and beat for 5 minutes on high with an electric mixer, until stiff peaks form.

  3. In a blender or processor, combine tofu, 1/3 cup sugar, and lemon juice. Stir in lemon peel. Stir the tofu mixture into the whipped milk and beat on low speed until well blended. Return to freezer for 1/2 hour.

  4. Process raspberries and 1/4 cup sugar to a smooth purée. Pour over the tofu milk mixture and stir just enough to create swirls. Return to freezer for 4 to 6 hours, or until firm.

  5. Scoop into bowls, garnish with fresh mint and serve icy cold.

Lemon Raspberry Swirl Ice Cream

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