Homemade Nectarine Tofu Ice
Cream
Use a hand-crank ice cream machine to make this popular
dessert. The guar gum helps to give the ice cream a rich creaminess, but
you’ll also have good results without it. For a large group of children,
you might want to borrow another ice cream machine from a friend and make
a double batch.
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)
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.
Variations: For vanilla ice cream, omit the nectarines and add 1/2 cup
of soymilk. You can also stir in 1/2 cup vegan chocolate chips. To make
chocolate ice cream, melt the chocolate chips in a double boiler before
blending.
This recipe is from Vegetarian Journal September/ October 1998
