Homemade Nectarine Tofu Ice Cream

This recipe is suitable for a: vegetarian/vegan diet.

Category: Desserts - Other




Ingredients:
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2 ripe nectarines, pitted, peeled, and cut into chunks
One 12-ounce block soft silken tofu
1/3 cup pure maple syrup or brown rice syrup (or to taste)
1 teaspoon pure vanilla extract
1/3 teaspoon guar gum (optional)




Instructions:
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In a blender or food processor, blend all ingredients until very smooth. Pour mixture into a pre-frozen hand-crank ice cream machine. Following the manufacturer's directions, freeze the ice cream until the mixture is the consistency of soft-serve ice cream, usually 30 to 60 minutes. Serve in small bowls or on cake.

Variations: For vanilla ice cream, omit the nectarines and add 1/2 cup soymilk. You can also stir in 1/2 cup vegan chocolate chips.

Total calories per 1/2 cup serving: 137
Fat: 3 grams




Additional Comments:
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From The Vegetarian Resource Group - http://www.vrg.org



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