Instructions

• Optional—freeze the 1 1/2 cups milk or nondairy creamer in an ice cube tray until solid for a thicker, ice-cream-like frosty. (If you skip freezing, the frosty will be thinner but still tasty. Do not add regular ice, which will dilute the flavor.)
• Prepare the vanilla: measure 3/4 tsp pure vanilla extract OR split 1 vanilla bean lengthwise and scrape the seeds into the blender.
• Add to the blender: frozen or thawed milk/creamer cubes, 3/4 cup silken tofu, 1/4 tsp salt, the vanilla (extract or scraped seeds), and 3–4 tbsp sweetener of choice.
• Blend on high until the mixture is thick and smooth. A Vitamix will give the creamiest texture; if using a regular blender and you used frozen milk, let the cubes soften slightly or pulse first so the blender can handle them.
• Taste and, if needed, adjust sweetness within the 3–4 tbsp range or add a bit more vanilla (using the extract) to preference.
• Serve immediately for best texture.