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Apricot tofu ice-cream

Name: Apricot tofu ice-cream
Prep time: 30 min
Cook time: 5 min
Ingredients: 250g large dried apricots, chopped; ½ cup water; 600g soft tofu, drained; 1 ⅓ cups So Good Regular soy milk; ⅔ cup apricot nectar; ½ cup sugar; 2 ripe bananas, mashed; ½ cup slivered almonds, toasted; ½ cup large dried apricots, chopped, extra

Serves: 12

Prep: 30

Cook: 5

Indulge with this delicious 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
600g soft tofu, drained
1 ⅓ cups So Good Regular soy milk
⅔ cup apricot nectar
½ cup sugar
2 ripe bananas, mashed
½ cup slivered almonds, toasted
½ cup large dried apricots, chopped, extra

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Method

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.
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.
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.
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.