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.
Per serving (1 cup): 163 calories, less than 1 g fat, 31 carbs, 9g protein
This basic recipe was developed by the chefs at Goodbaker Gourmet; I found it somewhere online and have been playing with it to make all sorts of flavors such as vanilla, chocolate, banana, cinnamon, strawberry and blueberry.
- 12 ounces lite mori-nu tofu, extra firm (or learn how to make your own tofu by following this recipe)
- 1 cup non-dairy milk
- 3 tbsp pure maple syrup
Combine all ingredients in a blender and whiz until smooth. Transfer mixture to an ice cream machine and allow the machine to run until ice cream has formed, about 30 minutes. Serve immediately.