🍨 Silken tofu ice cream — only 2 ingredients, but ultra smooth and scoopable Follow me @wendythefoodscientist for more plant-based, science-backed recipes from scratch 🌱 No dairy, no eggs— just pure tofu magic. If you’ve never churned silken tofu into ice cream, this will change your dessert game. And it’s all thanks to the science behind soy. Here’s what’s happening: The proteins in silken tofu play three major roles in ice cream: 1️⃣ They bind water: this reduces the amount of free, unbound
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