Vegan Strawberry Ice Cream

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Total Time
30mins
Prep
10 mins
Cook
20 mins

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Ingredients

Nutrition

Directions

  1. In a small saucepan, place the apple juice and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes.
  2. In a food processor, process the tofu and vegetable oil for 2 minutes to form a smooth puree.
  3. Add the dissolved agar-agar, soy milk, sugar, vanilla, and salt, and process for 1-2 minutes or until very smooth and creamy.
  4. Taste and add additional sweetener or vanilla, if desired.
  5. Add the strawberries and pulse the food processor 3 times.
  6. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
  7. (Or, if you don't have an ice cream maker, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature).