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Apricot tofu ice-cream

Serves: 12
Prep: 30
Cook: 5

    Indulge with this delicious lactose/dairy free, gluten free, vegan, tofu ice-cream dessert. A taste sensation for those long hot summer days.


    • 250g large dried apricots, chopped
    • ½ cup water
    • 2 x 300g packets soft tofu, drained
    • 1 ⅓ cups So Good soymilk
    • ⅔ cup apricot nectar
    • ½ cup sugar
    • 2 ripe bananas, mashed
    • ½ cup slivered almonds, toasted
    • ½ cup chopped large dried apricots, extra


    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.


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

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