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.
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