Berry Tofu Ice Cream

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.