Nonfat Tofutti Rice Dreamsicle

From the X-Files television series  

It's a 90s party over here on Geeky Chef! This week, we have a fictional food from another classic 90s TV series with an upcoming reboot. If you follow me on Twitter, you know that I've been binge-watching X-Files and that Netflix was totally judging me. This gem comes from the Season 6 episode The Unnatural, appearing in a delightful scene in which Mulder teases Scully about her frozen dessert —and life— choices. So, we have some clues from the name about what's going on with this "ice cream" abomination: tofu, rice (likely rice milk) and orange-vanilla flavor (Dreamsicles are orange-vanilla flavor). I didn't choose to use organic flavoring because I wanted the taste to be similar to the mostly artificial soy concoctions the scene is making fun of. You can also see in the scene that the ice cream is served in a cone, which is unusual for dreamsicles, but I'm rolling with it. Also, unless you happen to have a food lab at your disposal, it's impossible to make this truly "nonfat." Tofu has fat in it and I can't say I've ever seen non-fat tofu, nor would I ever want to. Ick. Despite this, or probably because of it,  the recipe actually results in some pretty tasty vegan ice cream.   This is just speculation, but I'm pretty sure it tastes significantly better than the air in Mulder's mouth. However, if it was, say, 1996, and I weren't a married woman, I might have asked David Duchovny to help me test that theory...

Ingredients

• 16 oz Silken Tofu 
• 2 1/2 cups Vanilla Rice Milk 
• 1/4 cup Agave Nectar (or more if you prefer a sweeter taste) 
• 1 teaspoon Orange Extract (or to taste)
• 1 teaspoon Orange Zest
  
• 1 teaspoon Vanilla Extract 
• 1 teaspoon Xanthan Gum (optional, but recommended for a smoother texture) 
• 1 tablespoon Cornstarch or Arrowroot Powder (helps thicken and prevent ice crystals)
• Waffle Cones (optional, for serving)
  

 

Directions

 

Prepare the base:

1. Blend the tofu, rice milk, agave, orange extract, orange zest, and vanilla extract until smooth in a blender. 
2. While the blender is running, slowly sprinkle in the xanthan gum and arrowroot powder to ensure even incorporation. 
3. Once the mixture is smooth and creamy, pour it into a container. 
4. Refrigerate for about two hours, or until the mixture is thoroughly chilled (time may vary based on your fridge and the initial temperature of the ingredients).

 

With an ice cream maker:

1. Freeze the prepared base according to your ice cream makers instructions. 

 

Without an ice cream maker:

1. Pour the prepared base into a shallow, freezer-safe metal container (like a baking dish or mixing bowl, preferably made of stainless steel or aluminum). 
2. Place the container in the freezer and let it sit for about 45 minutes. 
3. After 45 minutes, stir the mixture vigorously with a fork or whisk, breaking up any ice crystals. You can also use a hand mixer for a smoother texture. 
4. Repeat this stirring process every 30 minutes for about 3-4 hours, or until the ice cream is thick and creamy. 
5. Once the ice cream reaches the desired consistency, transfer it to an airtight container and let it firm up in the freezer for another 2-3 hours before serving.

 

Makes 1 Quart 

 

 

This recipe has been reformatted and reworded for clarity. The recipe has been adjusted slightly for a better texture and a stronger orange flavor.