Vegan Strawberry Ice Cream |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Yum :) Ingredients:
2 cups apple juice |
3 tablespoons agar-agar flakes |
24 ounces extra-firm silken tofu (2 packages) |
2 -3 tablespoons vegetable oil (mild) |
1 1/2 cups soymilk or 1 1/2 cups rice milk (or other non-dairy milk of choice) |
1 cup sugar or 1 cup brown rice syrup or 1 cup maple syrup, to taste |
2 tablespoons vanilla |
1/2 teaspoon salt |
1 1/2 cups strawberries, fresh or frozen sliced |
Directions:
1. In a small saucepan, place the apple juice and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes.
2. In a food processor, process the tofu and vegetable oil for 2 minutes to form a smooth puree.
3. Add the dissolved agar-agar, soy milk, sugar, vanilla, and salt, and process for 1-2 minutes or until very smooth and creamy.
4. Taste and add additional sweetener or vanilla, if desired.
5. Add the strawberries and pulse the food processor 3 times.
6. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
7. (Or, if you don't have an ice cream maker, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature).
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