Having a good book and a cool, creamy bowl of strawberry ice cream at hand is a great way to spend a lazy summer afternoon, and it only gets better when the ice cream is good for you. This one’s vegan, low in fat, and has no cholesterol. It also has a lot less sugar than most commercial ice creams and even brings a little boost of protein to the party. Most importantly, it boasts more strawberry flavor than any ice cream I’ve had to date, and on that note, like has turned to love.
Low Fat, Dairy-Free Strawberry Ice Cream
makes 8 1/2 cup servings
14 oz. soft tofu
1/2 cup light soymilk
1/2 cup sugar
1 cup Stevia In The Raw® (count this as 1 cup sugar if you’d like to replace it with another sweetener)
1 tablespoon extra-virgin olive oil
the juice of 1/2 a lemon (about 1/3 cup)
2 tablespoons vanilla
1 lb. fresh strawberries, hulled and very roughly chopped
1. Crumble the tofu into a blender. Add the soymilk, sugar, and Stevia In The Raw® and blend until smooth and creamy, scraping the sides of the blender container as needed. Add the olive oil, lemon juice, vanilla and salt and blend for a few more minutes to thoroughly combine.
2. Add about half the strawberries and blend until the mixture is uniformly pink. Add the rest of the strawberries and pulse lightly to leave some big berry chunks intact. Cover and refrigerate for at least two hours, or as long as overnight.
3. When you’re ready, pour the mixture into your ice cream maker according to the manufacturer’s directions and churn for about 20 minutes. Transfer the churned ice cream into an airtight container and freeze for about 40 minutes before serving. Microwave for a few seconds to thaw as needed. If you don’t have an ice cream maker, check out this Huff Post article: 6 Ways To Make Ice Cream Without An Ice Cream Maker.
Per 1/2 cup serving: 134 calories; 4g fat (.8g sat); 0mg cholesterol; 35mg sodium; 18.7g carbohydrates; 1.3g fiber; 4.9g protein