I am obsessed with homemade ice-cream lately. My husband and I love ice-cream and no matter what, we always keep a box in the fridge, usually a homemade one.
We don’t own an ice-cream maker and probably never will, but this is not stopping us from having a nice and delicious homemade ice-cream. There are many ways to make a homemade ice cream and many flavors to choose from, but the best part of all is that you can choose every single ingredient on the list and make yourself a good, healthy one!
This particular recipe is vegan, low on fat and carbs, which makes it a great option for those who watch out for carbs and fat in their diet. Well, it is not totally carb free, but it contains just natural sweeteners and just as much to make this ice cream sweet but not too sweet.
For a base I used this beautiful silken tofu, I got from BioMarketBalev. This tofu is great for all kinds of desserts, because it soft and smooth like cotton, low on carbs and fat and would give a great texture to any vegan dessert you are making. So, when shopping for this recipe, just look out for the “silken tofu”, that’s what you need.
Enjoy and happy cooking!
100 grams (3,5 oz) raw muscovado sugar
450 grams (16 oz) fresh strawberries, cleaned and roughly chopped
250 grams (9 oz) silken tofu
60 ml. (2 fl. oz) nut milk (use your favorite or whatever you have on hands; use cow milk for non-vegan)
50 grams (2 oz) cashew butter (or almond if you prefer)
25 grams (1 oz) coconut butter, softened (or regular butter for non-vegan)
40 grams (1.5 oz) agave (or honey for non-vegan)
1 teaspoon xsantan gum
In a small saucepan add sugar and strawberries. Cook over medium-high temperature for about 5 minutes or until strawberries release their juices and flavor. Set aside to cool completely.
In a blender combine all ingredients, together with the strawberries and blend until smooth. Pour into a freeze safe container and freeze for at least 4 hours.
Before serving, remove from freezer for 30 minutes.