Tofu Ice Cream

1 15oz can of Goya coconut cream

1 13.5oz can of Goya coconut milk

1.5 cups turbinado or Evaporated cane juice sugar

1 15.5oz cube of medium or soft tofu

16oz unsweetened almond milk

1tsp xanthan gum

8oz frozen unsweetened peaches

8oz frozen unsweetened strawberries

Combine coconut milk, cream, sugar and tofu in large bowl using a stick blender or regular blender, after sugar is dissolved add xanthan gum with blender moving, blend until cream mix is thick. Then refrigerate for 3 to 4 hours.

In a sauce pan combine almond milk and frozen fruit, turn heat to medium then simmer until fruit is soft, do not boil. Remove from heat and transfer to mixing bowl, blend with stick blender to desired texture. Refrigerate mix for 3 to 4 hours.

After both mixtures are cold combine and mix with stick blender, then freeze with ice cream maker using manufacturers’ recommendations. I prefer to use a rival old fashion Ice cream maker with electric motor.