Apricot tofu ice-cream

Current rating: 0 (0 ratings)
Serves 12
Prep 30
Cook 5
Indulge with this delicious gluten free, vegan, tofu ice-cream dessert. A taste sensation for those long hot summer days.

Description

Indulge with this delicious gluten free, vegan, tofu ice-cream dessert. A taste sensation for those long hot summer days.
  • 250g large dried apricots, chopped
  • ½ cup water
  • 600g soft tofu, drained
  • 1 ⅓ cups So Good Regular soy milk
  • ⅔ cup apricot nectar
  • ½ cup sugar
  • 2 ripe bananas, mashed
  • ½ cup slivered almonds, toasted
  • ½ cup large dried apricots, chopped, extra

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place apricots and water in a small saucepan over medium heat. Cover and simmer for 3 minutes (or microwave, uncovered, on high for 3 minutes) or until apricots are soft.
  2. Process apricots, tofu, So Good, apricot nectar, sugar and bananas until smooth. Pour mixture into a cake tin, cover with foil and freeze for several hours or until partly set.
  3. Place partly set apricot mixture into a small bowl. Beat with electric mixer until smooth or place mixture into an ice-cream maker and churn for 20 minutes.
  4. Fold through almonds and extra dried apricots. Serve immediately or place mixture into a plastic container, cover and freeze until firm. Place ice-cream in the refrigerator for 1 hour to soften before serving.

Tips

  • Serving sizes indicated are approximately ½ cup in size.
  • Create your own ice cream flavour by substituting apricot with your favourite stone fruit.

Tips

  • Serving sizes indicated are approximately ½ cup in size.
  • Create your own ice cream flavour by substituting apricot with your favourite stone fruit.

Nutrition Information