I knew the recipe was meant for me as soon as I realized that the only equipment I would need to create it were a blender and a freezer. Being vegan was just an unexpected bonus. Lately, I have been toying with the idea of becoming a vegetarian. My wonderful husband suggested that we give it a try for the month of August and then take it month by month from there. It’s not that I don’t like meat, I just don’t like the guilt I feel after eating it. Consequently, I’ve been doing some recipe research and I am finding a lot of great options out there. I think the best way for me personally to make the transition is to concentrate on finding recipes that I like that just happen to be vegetarian vs. trying to incorporate large amounts of meat substitutes into my diet. I still have a couple of weeks to figure things out, and of course i’ll keep you all posted, but for now delicious ice cream. This one is for you, Keith & Stacy!
- 1 (16-ounce) package silken tofu, drained
- 2 1/2 cups coconut milk
- 1 1/4 cups sugar
- pinch of salt
- 1/2 teaspoon vanilla
- 1 Tablespoon coconut extract
- 1 cup sweetened flaked coconut, toasted
In a blender or food processor, combine the tofu, coconut milk, sugar, salt, vanilla, and coconut extract. Process until smooth.
Add in the toasted coconut and give it another whirl, just until it is combined.
Pour the ice cream into a container and sprinkle with more toasted coconut if you want. Freeze until completely firm.
As you can see, I toasted my coconut a little longer than the original recipe. I just happen to like the coconut when it becomes a little brittle and crunchy. And now that I am done posting this I am on my way back to the kitchen for another scoop.
Recipe and Instruction Images by Baked Brie