Raspberry ice cream with silken tofu

Ingredients for 4 servings:

• 1 pack of silken tofu, 400 g
• 1 pinch of salt
• 125 g sugar
• 15 ml lemon juice
• 350 g raspberries
• possibly raspberries, fresh
• 20 g almond flakes
• 1 sprig(s) lemon balm or fresh mint

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan

For the ice cream, blend all the ingredients thoroughly in a blender and then freeze in an ice cream maker. If you don’t have a machine, you can pour the ice cream mixture into a bowl, freeze, and then take it out of the freezer every half hour and stir it well. The ice cream tastes best when fresh, of course. Unfortunately, I noticed that with the hand-stirred version, small ice crystals formed when eaten later. Perhaps take the mixture out of the freezer a little earlier and stir it occasionally. If you like, you can garnish the ice cream with toasted almond flakes or fresh mint or lemon balm. The churning in the ice cream maker takes about 25 minutes. With 4 servings, one serving has 272 kcal.