Combine all ingredients in a blender and process until smooth. Freeze in an ice cream maker or poor into a bowl and place in freezer. Stir the bowl periodically during freezing. When frozen but still soft, transfer tofu ice cream to empty ice cream buckets.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 8|
|Calories from Fat: 78 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 20.6mg||1 %|
|Potassium 242.3mg||6 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 18.8g|
|Protein 6.4g||9 %|
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Calories per serving: 175
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