I love tofu. Not as an alternative to meat (I'm an enthusiastic carnivore) but as a delicacy in its own right. I'm a regular customer at a tiny, storefront tofu factory in Manhattan's Chinatown, where the soymilk is so fresh you can taste the chlorophyll.
One of my favorite tofu dishes is a Chinese dessert, a light, creamy tofu pudding topped with honey, sometimes flavored with bitter almond. I decided to try it as a dairy-free ice cream, swirled with honey and topped with orange zest—not because I have any objection to dairy-based ice creams, but because I wanted a frozen dessert that highlighted the flavor of the tofu itself.
The ice cream is light and smooth, the tofu ensuring a smooth and creamy texture despite the lack of fat. The almond extract adds a warmth and richness, but doesn't overpower the vegetal tofu flavor, which shines through at the end. A flurry of bright, fresh orange zest balances the honey's sweetness and makes for a light, refreshing dessert.
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About the author: Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants.