Vegan Lemon-Infused Olive Oil Ice Cream
Lemon and olive oil make a classic combination in the Mediterranean, and can make a surprisingly delicious ice cream as well.
INGREDIENTS | YIELD: 1 QUART
- 12 ounces extra-firm tofu
- ½ cup extra-virgin olive oil
- ½ cup coconut milk
- 2 teaspoons fresh lemon zest
- Pinch salt
- ¼ cup maple syrup
Blend all ingredients in a blender until smooth. Refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing.
During the second century B.C. in China, someone discovered tofu when he accidentally dropped some nigari into a pot of simmering soybean milk. Just as acidic substances like lemon curdle cows' milk, the nigari curdled the soymilk. Voilà! Tofu was born and became popular throughout Asia.