Friday, May 1, 2009

Two Ice Cream Incarnations

Piggybacking on Sister's amazing Creamy Strawberry Sorbet which I devoured at Sarah & Nick's last weekend...

It was sooo good (and so shocking that it had tofu in it!) that I couldn't wait to play around with it. Since last weekend I've made two more incarnations:
"Blackberry Peach" & "Mango Lassi"

I swapped out the water for vanilla soy milk and upped that amount a little. It's shocking how: 1) delicious, 2) easy, 3) healthy, and 4) creamy it is! I plan on having some incarnation of this in the freezer all summer...



Mango Lassi Ice Cream:
1 pound of frozen mango
1/4 cup natural sugar
1/3 cup silken tofu (can't taste it - just makes it creamy!)
1 cup vanilla soy milk

Blackberry & Peach Ice Cream:1 pound of frozen blackberries and peaches, mixed
Juice 1 lime
1/4 cup natural sugar
1/3 cup silken tofu (can't taste it - just makes it creamy!)
1 cup vanilla soy milk

Throw everything into the food processor and whiz until smooth. Keep in the freezer and pop it in the microwave for a few seconds if it's too hard.

2 comments:

  1. Can I make this even with an icecream maker? (:

    ReplyDelete
  2. I haven't tried it myself but I'm sure you can - good luck!

    ReplyDelete

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