Tofu Ice Cream

Last weekend we entertained some guests, and this involved a make-you-own-sundae-spree (it really was a spree, you should have seen the kids!) Toppings included brownie chunks (homemade, so healthy!) sprinkles, fresh pineapple and chopped chocolate bars (I lost the battle on that one)
Oh yeah, and ice cream.
Breyer's ice cream.
What did I do? I ate tofu :)
Not plain, mind you. Tofu ice cream. It can be done!!!

Wanna know how?

'Course you do!

1/2 c. tofu (I used medium firm)
2 T date paste/syrup (you can also use honey or maple syrup, but I'm trying to be as sugar-free as possible)
3 drops almond extract
1/3 c. water
3 drops liquid stevia (Or more liquid sweetener)
1-3 tsp. carob powder (you can use cocoa, but then you might need more sweetener)
Optional: Ice cubes
 Blend everything except ice cubes in a blender/Magic bullet until smooth. Now you have a choice. You can either make a milkshake, or ice cream.
For a milkshake, add about 5 ice cubes (more, if you like your shakes thicker) and blend until the ice cubes are incorporated.
For ice cream, pour the mixture into a shallow container and freeze for 1-2 hours. Then, put back in the blender and whirl until it reaches the consistency of ice cream!