Tofu strawberry banana ice cream
The all-vegetarian choice: Sweet strawberry ice cream (with a hint of banana) without any dairy, eggs or what-have-you. It is nothing but a frozen blend of fruits, tofu and some sugar - and totally delicious.
  • 400 gram silken tofu
  • About 300 gram strawberries
  • 1 ripe banana
  • About 100 ml (about 0.4 cup) sugar
  • (optionally; juice of about ½ lemon)
  1. Macerate the strawberries (wash them, cut them in rough slices and mix them well with the sugar (and, optionally, the lemon juice). Set aside for at least about 30 minutes).
  2. Once the strawberries are well macerated, turn them into purée in a blender or with a hand mixer.
  3. Add the tofu and the (preferably cut into pieces) banana. Continue to churn in the blender or the handmixer until all has been turned into purée.
  4. Churn in your ice cream machine according to instructions.
  5. Enjoy the tofu ice cream fresh and straight from the churning. Or put it in a freezer-safe container, cover the surface with plastic film and lid and store in the freezer for later use (allow ample time for the ice cream to soften up before serving if you opt for saving it for later in the freezer).