Strawberry and Banana Ice

READY IN: 10mins
Recipe by Annisette

Vegetarian frozen dessert recipe using tofu, strawberries, and bananas. Time does not include freezing.

Top Review by Mrs B

This is a great recipe if you are cooking for those who avoid dairy products. It's super easy to make and the banana and strawberry are great together. Another time I might also add a little lemon juice to the mix. Cautionary note, or why you should follow the instructions: On the morning I made this, I was unexpectedly called away. This meant I never got the opportunity to beat the semi frozen mixture at step 3. That said, I'm afraid I probably wouldn't have bothered to do this :-) as I don't normally rebeat ice cream mixtures when specified! In this case, the finished result was a bit ice crystal-y. I guess that's the difference between using tofu as opposed to yogurt or cream. Note to self, in future Mrs B, do what Annisette tells you!

Ingredients Nutrition

Directions

  1. Blend the silken tofu, strawberries, banana, and caster sugar in a blender or food processor until smooth.
  2. Pour the mixture into a shallow cake pan and freeze until almost frozen.
  3. Remove from the freezer. Use a fork to roughly break up the mixture. Transfer to a large bowl and beat until it has a smooth texture.
  4. Pour the mixture evenly into a 6x10 inch loaf pan. Cover and refreeze, until firm. OR freeze the blended mixture in an ice cream machine until thick and creamy, and then store in a covered container in the frezer.
  5. Transfer to the refrigerator for about 30 minutes, to allow the ice to soften slightly before serving.

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