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For this strawberry ice cream, I followed the basic tofu ice cream recipe, but reduced the pure maple syrup to 1/4 cup and added 18 frozen strawberries. I also realized the trick to thick and creamy low fat ice cream is letting the motor completely run, for a full 25-30 minutes, until the ice cream is so thick its no-longer moving around in the machine. I always use lite tofu and fat-free soymilk.

Low-Fat Strawberry Ice Cream [Vegan]

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Calories

163

Ingredients You Need for Low-Fat Strawberry Ice Cream [Vegan]

  • 12 ounces lite tofu, extra firm
  • 1 cup non-dairy milk
  • 3 tbsp pure maple syrup

How to Prepare Low-Fat Strawberry Ice Cream [Vegan]

  1. Combine all ingredients in a blender and whiz until smooth.
  2. Transfer mixture to an ice cream machine and allow the machine to run until ice cream has formed, about 30 minutes.
  3. Serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

per cup Fat - Less than 1g Carbs - 31 Protein - 9g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Lindsay Nixon

See My Recipes

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low-fat recipes that taste just as delicious as they are nutritious. Lindsay is the author of the best-selling cookbook “The Happy Herbivore Cookbook.” Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay at Happy Herbivore.

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