Makes 2 pints.
Ingredients:
- 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
Instructions:
- Sprinkle gelatin over ¾ C water in a saucepan and allow to sit three minutes.
- Cook over very low heat until gelatin is dissolved.
- Mix in salt and sugar and cook, stirring to dissolve sugar.
- Remove from heat.
- Combine juice, tofu, oil, lemon juice, vanilla, ¾ C water in a blender, or processor, and process until very smooth.
- 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.