Simple Dairy-Free Strawberry Tofu Ice Cream - dummies

Simple Dairy-Free Strawberry Tofu Ice Cream

By Suzanne Havala Hobbs

Tofu-based ice cream is a little different from ice cream made with cream. The texture is not as creamy, and the flavor is slightly “beany.” Don’t be discouraged though, you’ll like it, especially this recipe for nondairy strawberry tofu ice cream. Use the frozen treat in all the same ways you would dairy-based ice cream.

Preparation time: 5 minutes

Freezing time: 35 minutes

Yield: 121/2 servings

Special equipment: Ice cream maker

16 ounces soft, silken tofu

1 cup plain or vanilla soymilk (or your choice of nondairy milk)

1-1/2 cups sugar

1/4 cup fresh lemon juice

Two 20-ounce packages of frozen, unsweetened strawberries, semi-thawed, or 4 cups sliced fresh strawberries

2 tablespoons vanilla

1/4 teaspoon salt

  1. Process all the ingredients in a blender in four equal parts until smooth and creamy.

  2. Freeze the mixture in a hand-operated or electric ice cream maker for approximately 35 minutes (or according to your machine’s manufacturer’s instructions) and serve.

Per serving: Calories 163 (from Fat 14); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 55mg; Carbohydrate 36g (Dietary Fiber 2g); Protein 3g.