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Macrobiotic Maple Tofu Ice Cream

Macrobiotic Maple Tofu Ice Cream recipe

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.

Cooking Method ,
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Rest Time: 60 min Total Time: 1 hr 15 mins
Servings 4
Calories 828
Best Season Suitable throughout the year
Ingredients
  • 14 ounce Silken Tofu
  • 1/4 cup Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup Almond Milk
Instructions
  1. In a blender, combine silken tofu, maple syrup, vanilla extract, and almond milk.
  2. Blend until smooth and well combined.
  3. Pour the mixture into an ice cream maker.
  4. Follow the manufacturer's instructions on the ice cream maker to churn the mixture until it reaches a creamy consistency.
  5. Transfer the ice cream to a lidded container and freeze for at least 1 hour to firm up.
  6. 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.

Read it online: https://for-vegan.com/recipe/macrobiotic-maple-tofu-ice-cream/