Non Dairy Strawberry Ice Cream

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Non Dairy Strawberry Ice Cream

Source: The Vegan Chef

 

2 cups apple juice

3 T. agar-agar flakes

2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm

1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice

1 cup unbleached cane sugar (or brown rice syrup or maple syrup), or to taste

2 T. vanilla

1/2 t. salt

1 1/2 cups fresh or frozen sliced strawberries

 

In a small saucepan, place the apple juice and agar-agar flakes, and simmer

for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a

food processor, process the tofu for 2 minutes to form a smooth puree. Add

the agar-agar mixture, soy milk, sugar, vanilla, and salt, and process for

1-2 minutes or until very smooth and creamy. Taste and add additional

sweetener or vanilla, if desired. Add the strawberries and pulse 3 times.

If you have an ice cream maker, transfer the mixture to the ice cream maker

and freeze according to the manufacturer's instructions. Or, pour the

mixture into a large shallow pan, and place it in the freezer. Stir the

mixture every hour or so to give it a smooth texture. When completely

frozen, remove it from the freezer, and allow it to sit at room temperature

for 15 minutes. Transfer the mixture to a food processor and process until

smooth. Transfer the mixture to an airtight container, return the mixture to

the freezer, and freeze until solid. Serve as an accompaniment to cakes,

pies, desserts, or as a refresher.

 

*Variation: for a Strawberry-Banana flavor, substitute 1 mashed banana for

half of the sliced strawberries. Or if you don't mind the extra fat, adding

a couple of tablespoons of a mild vegetable oil to the mixture before

freezing will result in a rich and creamy texture. Feel free to experiment

with the recipe by adding additional flavorings, or chopped fruit or nuts.

 

Yield: 1 1/2 Quarts