18 ounces silken tofu, well chilled, divided
3 tablespoons rice syrup
1/4 teaspoons vanilla extract
1/8 teaspoon salt
Combine 12 ounces tofu, syrup, vanilla and salt in a blender and puree for about 1 minute.
Transfer to a covered container and place in the freezer overnight.
Next day, cut the frozen tofu into small chunks.
Puree remaining 6 ounces of tofu that is not frozen in the blender until smooth.
While pureeing at high speed, add a few chunks of the frozen tofu at a time into the blender until all has been added and the mixture is smooth and thick.
V / GF