Apricot tofu ice-cream
Prep
30 min
Cook
5 min
Serves
12
Skill
Vegetarian
2016L.jpg?format=webp&width=1376 "Apricot tofu ice-cream")
Prep
30 min
Cook
5 min
Serves
12
Skill
Indulge with this delicious gluten free, vegan, tofu ice-cream dessert. A taste sensation for those long hot summer days.
Ingredients
- 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
Nutrition per serving
810 kJ
energy kj
7 g
protein
0.5 g
saturated fat
28 g
carbohydrate
26 g
sugars
28 mg
sodium
Method
- 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.
- 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.
- 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.
- 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.
- 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
Nutrition per serving
810 kJ
energy kj
7 g
protein
0.5 g
saturated fat
28 g
carbohydrate
26 g
sugars
28 mg
sodium
- 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.
- 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.
- 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.
- 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.