Ingredients
serves 6- 600g silken tofu, drained
- 50g caster sugar
- 2 tsp vanilla bean paste
- Pinch sea salt
Directions
Cooking mode
Prevents device sleep
- In a blender, blend silken tofu and sugar until smooth. Add the vanilla extract and blend again. Transfer to the fridge for 2–3 hours.
- Remove the ice cream maker from the freezer for at least 30 minutes before churning. This will prevent the mixture from freezing immediately against the bowl.
- Turn on the ice cream maker. Gradually pour the mixture into the bowl and churn for 20 minutes. Transfer to a container and freeze for at least 1 hour before serving.
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