Ingredients and Weight: - 2 lbs frozen ripe strawberries - 2 bananas, peeled and sliced - 1/2 cup dairy-free milk (such as almond, soy, or cashew) - 1/4 cup tofu, drained and pressed - 2 tbsp maple syrup - 1/4 tsp vanilla extract (optional)
Preparation Time: 10 minutes
Cooking Time: None
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. Add all the ingredients to a high-powered blender. 2. Blend until smooth and creamy, scraping down the sides of the blender as needed. 3. Transfer the nice cream to an airtight container and freeze for at least 4 hours before serving.
Nutritional Information: - Calories: 120 per 1/2 cup - Protein: 2 grams - Fat: 3 grams - Carbohydrates: 20 grams - Fiber: 3 grams
Dish Characteristics: - Creamy and satisfying - Refreshing and fruity - Vegan and dairy-free - Gluten-free - Perfect for a healthy and refreshing dessert
User Comments: - "This is the best vegan ice cream I've ever had! It's so creamy and flavorful." - "I love that it's made with tofu. It gives it a nice protein boost." - "It's perfect for a hot summer day. It's so refreshing and cooling." - "I'm allergic to dairy, so I'm thrilled to have found this recipe." - "It's so easy to make. I'll definitely be making this again and again."
Special Precautions and Tips: - For a sweeter nice cream, add more maple syrup to taste. - If you don't have a high-powered blender, you can use a regular blender but it may take longer to achieve a smooth and creamy texture. - Nice cream is best enjoyed fresh, but it can be stored in the freezer for up to 2 weeks.