Low Fat Strawberry Vegan Ice Cream Recipe (Tofu Ice Cream)

Written by Lindsay Nixon

Remember when I made plain tofu ice cream? Well now I've made strawberry tofu ice cream!

strawberry icecream

For this strawberry ice cream, I followed the basic tofu ice cream recipe, but reduced the pure maple syrup to 1/4 cup and added 18 frozen strawberries. I also realized the trick to thick and creamy low fat ice cream is letting the motor completely run, for a full 25-30 minutes, until the ice cream is so thick its no-longer moving around in the machine. I always use lite tofu and fat-free soymilk.

Per serving (1 cup): 163 calories, less than 1 g fat, 31 carbs, 9g protein

Tofu Ice Cream Recipe

Servings: 4

Description:

This basic recipe was developed by the chefs at Goodbaker Gourmet; I found it somewhere online and have been playing with it to make all sorts of flavors such as vanilla, chocolate, banana, cinnamon, strawberry and blueberry.

Ingredients:

12 ounces lite mori-nu tofu, extra firm
1 cup non-dairy milk
3 tbsp pure maple syrup

Instructions:

Combine all ingredients in a blender and whiz until smooth. Transfer mixture to an ice cream machine and allow the machine to run until ice cream has formed, about 30 minutes. Serve immediately.

Posted on February 27, 2009