Pineapple Tofu Ice Cream - cooking recipe

Ingredients

2 lbs soft tofu
1 1/3 cups soymilk
1 1/3 cups oil (optional)
1/4 cup lemon juice
2 tablespoons vanilla
1/4 teaspoon salt
2 cups sugar
40 ounces unsweetened crushed pineapple in syrup (drain and set aside 2/3 cup for stirring in before freezing)

Preparation

Blend all ingredients except 2/3 c pineapple in a blender or food processor until smooth and creamy.
(Unless you have a humongous blender, you might have to do this a little at a time, placing blended portions in a bowl and adding to them as you go).
Stir in 2/3 c pineapple manually.
Pour into ice cream maker and freeze according to manufacturer's instructions. Remember that if you make it without oil, it will still be tasty but will become harder than normal ice cream and will need some seconds in the microwave to soften enough to scoop.