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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