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Strawberry basil silken tofu ice cream

A creamy, fragrant vegan ice cream with no ice cream maker.

  • 15 min
  • 1 serving
  • Vegan
  • International cuisine
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Strawberry basil silken tofu ice cream

Per serving

Calories
161 kcal
Protein
13.5 g
Carbohydrates
19.2 g
Fat
5.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Silken tofu180 g
  • Strawberries150 g
  • Basil2 g
  • Lemon juice5 ml
  • Stevia3 g

Contains: soy,

In season: April – June

Method

  1. Wash and hull the strawberries and cut them into pieces; freeze them on a plate, well spread out, for at least 3 hours.
  2. Put the frozen strawberries, silken tofu, lemon juice, stevia and washed basil leaves in a powerful blender, keeping one leaf aside.
  3. Pulse, scraping down the sides, and stop as soon as the mixture is as thick as ice cream: blend any longer and it melts.
  4. Serve straight away with the reserved basil leaf.

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