Instructions

• (Optional, for thicker texture) Pour 1 1/2 cups milk of choice or nondairy creamer into an ice cube tray and freeze until solid. If you skip this step the frosty will be thinner. Do not add regular ice to the recipe.
• If using a vanilla bean: split the 1 vanilla bean lengthwise and scrape the seeds into the blender (discard or save the pod). If using extract, measure 3/4 teaspoon pure vanilla extract.
• Add 3/4 cup silken tofu, 1/4 teaspoon salt, and 3–4 tablespoons sweetener of choice to the blender. (Start with 3 tablespoons and add up to 4 tablespoons to taste after blending, if desired.)
• Add the frozen milk cubes to the blender. If you did not freeze the milk, add the 1 1/2 cups milk or creamer as-is.
• Blend until thick and smooth, stopping to scrape down the sides as needed. For creamiest results use a high-speed blender (for example, a Vitamix). If using a regular blender, allow the frozen milk cubes to thaw slightly so the blender can handle them.
• Taste and, if desired, add more sweetener (up to the 4 tablespoon total) or a little more vanilla. Blend briefly to combine, then serve immediately.