Macrobiotic Maple Tofu Ice Cream
Tofu is a great source of plant-based protein and is a staple ingredient in macrobiotic recipes.
This is vegan and gluten free recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 4.
Macrobiotic Maple Tofu Ice Cream
Ingredients
Instructions
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In a blender, combine silken tofu, maple syrup, vanilla extract, and almond milk.
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Blend until smooth and well combined.
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Pour the mixture into an ice cream maker.
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Follow the manufacturer's instructions on the ice cream maker to churn the mixture until it reaches a creamy consistency.
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Transfer the ice cream to a lidded container and freeze for at least 1 hour to firm up.
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Serve and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 207kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 24g8%
- Sugars 17g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
