Dairy free, lactose free, egg free strawberry ice-cream.


349g silken tofu (firm)

100 ml rice milk

1 teaspoon pure vanilla extract

350 g strawberries

2 dessert spoons of golden caster sugar


Place tofu into a mixing bowl and add vanilla extract, golden caster sugar and rice milk.

Mix with a hand mixer – it will look grainy in texture – keep calm and carry on!!!

Wash and chop strawberries and add to mix, the using a hand blender blend in strawberries.

Using a hand blender blends mix to a smooth paste and adds some air to the mix.

Place the mix in an ice-cream maker or a plastic container, if using a plastic container place in freezer and freeze for 1 hour.

Take the container out of the freezer after 1 hour and blend again.

Place container back in the freezer till mix is frozen.

Can be made with sweetener if desired. This ice-cream is very solid if left overnight in the freezer – either eat it once lightly frozen or leave it out to defrost slightly before serving. Has the texture of a granita.

Serves 4 approximately 140 Kcal per serving, approximatley 3g of fat.

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I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

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