Combine the silken tofu, sugar, vanilla extract, strawberries, and plant-based milk in a blender or food processor. Blend until smooth and creamy.

Once blended, taste the mixture and adjust the sweetness or flavorings as needed. (Remember, the mixture should be slightly sweeter than you desire, as the freezing process can dull the sweetness.)

If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer's instructions.

If you don't have an ice cream maker, you can still achieve great results. Pour the mixture into a shallow, freezer-safe dish and place it in the freezer. Every 30 minutes, stir the mixture vigorously with a fork or whisk to break up any ice crystals. Repeat this process until the mixture reaches a soft-serve consistency, usually about 2-3 hours.

Once the ice cream has reached the desired consistency, transfer it to a lidded container and freeze for an additional 2-4 hours to firm up. If you prefer a softer texture, you can enjoy it right away.

Scoop the tofu ice cream into bowls or cones and serve with your favorite toppings. Fresh fruit, nuts, chocolate sauce, or a sprinkle of cinnamon all make wonderful additions. Enjoy your creamy, delicious, and healthy tofu ice cream!