Ingredients:
2 cups berries, frozen
1 cup of silken tofu
4 tbsp. of sugar (more if needed)
4 tsp. lemon or lime juice (more if needed)
Instructions:
Put the berries, silken tofu, sugar, and lemon juice in a food processor and process until smooth.
Taste and add sugar and/or lemon juice as necessary.
For a firmer texture: After blending, transfer the tofu ice cream to a freezer-safe container and pop it back in the freezer for 1-2 hours until ‘scooping’ consistency. If it’s too firm, let it thaw for 10-15 minutes.