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.

Ingredients

  • 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

Method

  1. Step 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. Step 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. Step 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. Step 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.

Tips

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

Featured recipes

Choc-berry baked french toast

1950's choc n’ roll slice

Weet-Bix with poached nectarines and toasted brazil nuts