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Low Fat Strawberry Tofu Ice Cream

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.

Low Fat Strawberry Tofu Ice Cream

This Recipe is :





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


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

Nutrional Information

per cup
Fat - Less than 1g
Carbs - 31
Protein - 9g






Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low-fat recipes that taste just as delicious as they are nutritious. Lindsay is the author of the best-selling cookbook “The Happy Herbivore Cookbook.” Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay at Happy Herbivore.



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0 comments on “Low Fat Strawberry Tofu Ice Cream”

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1 Years Ago

where are the strawberries? They aren\'t in the ingredients!!! when do you add them? chopped, pureed or whole????


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