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 Ice Cream [Vegan]

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Calories

163

Ingredients

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

Preparation

  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.

    Discover more recipes with these ingredients

  • Strawberry

Nutritional Information

per cup Fat - Less than 1g Carbs - 31 Protein - 9g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Lindsay Nixon

See My Recipes

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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