Recipe and imagery by House Foods America.
This vegan berry frozen custard is made with frozen raspberries and soft tofu for a creamier texture and a boost of protein!
- 1 pkg. House Foods Tofu Soft, drained
- 1 10- to 12-ounce package frozen raspberries
- ¾ cup maple syrup
- ½ cup unsweetened almond milk
- 1 Tbsp. vanilla extract
In a blender, puree the tofu, raspberries, maple syrup, almond milk, and vanilla extract until smooth.
Pour mixture into an ice cream maker and freeze according to manufacturer’s directions. Transfer to a container with a lid and freeze. The frozen custard will keep for up to 4 days.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Delaware.
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