No Bake Tofu

This No Bake Tofu dessert is a refreshing, dairy-free treat that combines the creaminess of soy milk with the gentle sweetness of honey and apple juice. The texture is smooth and light, similar to a soft-serve ice cream, making it a perfect ending to a summer meal or a healthy snack option. The use of vanilla extract adds a warm, comforting aroma that balances the tartness of the apple. It requires no baking, just simple mixing and freezing, making it accessible for cooks of all skill levels. Ideal for those seeking vegetarian or vegan-friendly options, this recipe delivers a satisfying, indulgent flavor without the heavy richness of traditional custards. Serve immediately after churning for the best texture.

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 2

Calories: 234.4

Dietary: Gluten-free

Description

This No Bake Tofu dessert is a refreshing, dairy-free treat that combines the creaminess of soy milk with the gentle sweetness of honey and apple juice. The texture is smooth and light, similar to a soft-serve ice cream, making it a perfect ending to a summer meal or a healthy snack option. The use of vanilla extract adds a warm, comforting aroma that balances the tartness of the apple. It requires no baking, just simple mixing and freezing, making it accessible for cooks of all skill levels. Ideal for those seeking vegetarian or vegan-friendly options, this recipe delivers a satisfying, indulgent flavor without the heavy richness of traditional custards. Serve immediately after churning for the best texture.

Ingredients

1/4 cups vanilla soy milk
2 Teaspoons vanilla extract
1 packet unflavored gelatin
1/4 cup apple juice
1/3 cup honey
2 cups vanilla soy milk

Directions

1
In a small bowl, sprinkle the gelatin over the apple juice. Let sit for 5 minutes to bloom, stirring occasionally until the gelatin is fully dissolved.
2
In a medium saucepan, whisk together the honey and 2 cups of vanilla soy milk. Cook over medium heat until just hot, stirring frequently to prevent scorching. Do not boil.
3
Remove the saucepan from heat and stir in the dissolved gelatin mixture and vanilla extract until well combined.
4
Add the remaining 1/4 cup of vanilla soy milk and stir gently to incorporate.
5
Refrigerate the mixture for at least 2 hours, or until thoroughly chilled and slightly thickened.
6
Pour the chilled mixture into the canister of an ice cream maker and freeze according to the manufacturer's instructions until it reaches a soft-serve consistency.
7
Serve immediately for a soft texture, or transfer to an airtight container and freeze for 1-2 hours for a firmer scoop.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 234.4kcal

% Daily Value *
Total Fat 8.5g14%
Saturated Fat 5.3g27%
Cholesterol 29.2mg10%
Sodium 62.2mg3%
Total Carbohydrate 35.3g12%
Dietary Fiber 9.6g39%
Sugars 19.1g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute honey with agave nectar or maple syrup.

Ensure the soy milk is fully chilled before churning for the best texture.

If you do not have an ice cream maker, you can freeze the mixture in a shallow dish and stir vigorously every 30 minutes for the first 2 hours to prevent large ice crystals.

Store leftovers in an airtight container in the freezer for up to 2 weeks. Allow to sit at room temperature for 5-10 minutes before scooping if frozen hard.

Keywords: no bake, tofu dessert, soy milk ice cream, vegan dessert, apple vanilla, dairy free, gelatin dessert, honey sweetened, chilled treat, easy dessert, plant based, frozen dessert, soy cream, apple juice, vanilla extract, summer dessert, light dessert, homemade ice cream, quick recipe

Read it online: https://www.chefs-mate.com/recipe/no-bake-tofu-7/