Strawberry Tofu Ice Cream

• 1 lb. soft tofu, drained
• 10- to 12-oz. pkg. frozen unsweetened strawberries
• 1 cup sugar
• 1/2 cup plain soy milk
• 2 Tbs. fresh lemon juice
• 1 Tbs. vanilla extract
• Pinch of salt

1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to manufacturers directions.
3. Serve right away or transfer to airtight container and freeze up to 3 days.

soft tofu, strawberries, sugar, soy milk, lemon juice, vanilla, salt

Taken from www.vegetariantimes.com/recipe/strawberry-tofu-ice-cream/ (may not work)