Tofu Ice Cream

500 g tofu well chilled
3 tbsp honey
¼ tsp vanilla extract
1/8 tsp salt

Combine 250g tofu, honey, vanilla and salt in a blender and puree until smooth.
Put in a covered container and place in the freezer overnight.
Puree remaining tofu in the blender until smooth.
Cut the frozen tofu into small chunks. While pureeing at high speed add a few chunks at a time to the blender until all has been added and the mixture is smooth and thick.
Serve immediately.

For variety add towards the end of pureeing: 1 egg yolk, 2-4 tbsp chopped almonds or shredded coconut and fresh or frozen fruits.
Or add 1 tsp powdered green tea and 1 tbsp extra honey and omit the vanilla.