Strawberry Ice Cream | Dessert

Forget the artificially flavoured stuff, the only way to go with strawberry ice cream is with real

strawberries! This is as authentic as you can get with the help of silken tofu and coconut milk to give it extra creaminess.


2 cups whole strawberries, stems removed

1 block (12.3 ounces) firm silken tofu

1 (13.5-ounce) can full-fat coconut milk 1 teaspoon vanilla extract

¾ cup sugar

1 teaspoon coconut oil

1 cup strawberries, chopped into ½-inch pieces


Place the 2 cups strawberries into a blender along with the silken tofu, coconut milk, vanilla extract, sugar, and coconut oil. Blend until smooth and then transfer into the bowl of an ice cream maker and process according to manufacturer’s instructions.

Once the mixture is mostly frozen, mash the remaining 1 cup strawberries and mix into the ice cream. Continue to process until frozen and then transfer to an airtight flexible container. Freeze 6 hours before serving. Keeps for up to 3 months frozen.

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