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]
- 12 ounces lite tofu, extra firm
- 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.