Makes 2 pints.


  • 2 ½ T. unflavored gelatin
  • 1/8 T. salt
  • ½ C sugar
  • 1 ¼ C frozen fruit and/or berry juice concentrate, thawed
  • 10 oz. soft tofu or silken tofu, drained
  • ¼ C safflower oil
  • 3 T. fresh lemon juice
  • ½ T. vanilla extract


  1. Sprinkle gelatin over ¾ C water in a saucepan and allow to sit three minutes.
  2. Cook over very low heat until gelatin is dissolved.
  3. Mix in salt and sugar and cook, stirring to dissolve sugar.
  4. Remove from heat.
  5. Combine juice, tofu, oil, lemon juice, vanilla, ¾ C water in a blender, or processor, and process until very smooth.
  6. Add gelatin mixture and freeze in ice cream machine, according to manufacturers, instructions, or freeze in ice cube trays and follow manual instructions as noted above.

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