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Light Rum Raisin Tofu Ice Cream

Light Rum Raisin Tofu Ice Cream recipe

Tofu can be used as a substitute for dairy in ice cream, creating a creamy and delicious vegan alternative.

This is vegan and gluten free recipe. Dish can be prepared in 250 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 10 min Rest Time: 240 min Total Time: 4 hrs 10 mins
Servings 4
Calories 720
Best Season Suitable throughout the year
Ingredients
  • 12 ounce Silken tofu
  • 2 tablespoon Light rum
  • 1 cup Raisins
  • 2 tablespoon Maple syrup
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1 pinch Salt
Instructions
  1. In a blender, combine silken tofu, light rum, maple syrup, vanilla extract, ground cinnamon, and salt. Blend until smooth.
  2. Stir in raisins.
  3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  4. Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
  5. Serve and enjoy!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 25g9%
Sugars 15g
Protein 8g16%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/light-rum-raisin-tofu-ice-cream/