Coffee Soy Vegan Ice Cream

coconut oil dessert ice cream sugar tofu vanilla coffee

Rick Martinez

Makes 1 quart

Source

Ingredients

1 pound silken tofu

½ cup plus 2 tablespoons organic or granulated sugar

4 tablespoons instant espresso powder

½ teaspoon kosher salt

1 vanilla bean, split lengthwise

¾ cup refined coconut oil, melted, cooled slightly

An ice cream maker

Method

Place tofu, sugar, espresso powder, and salt in a blender. Scrape in seeds from vanilla bean; reserve pod for another use. Purée until smooth, about 15 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy, being careful not overblend or mixture will break and curdle.

Immediately process tofu mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.

Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

Do Ahead: Ice cream can be made 1 month ahead; keep frozen.