This is one of our favorite ice cream recipes, and it's dairy free, which makes it even better for Dino! This time, we microwaved a little Dark Chocolate Dreams peanut butter from Peanut Butter & Co. that we picked up at the store a few weeks ago. Yummmmmm!
Banana-Honey Tofu Ice Cream
Vegetarian Times August 2000
½ lb. firm tofu, drained
1 cup plain soy milk
¼ cup honey
3 ripe bananas
1 ½ tablespoons vanilla extract
Pinch of salt
1. In blender, puree all ingredients in 2 equal batches until very smooth.
2. Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days
Per 1/2-cup serving: Calories: 115, Protein: 3g, Total fat: 2g, Carbs: 22g, Cholesterol: mg, Sodium: 29mg, Fiber: 1g, Sugars: g
MacGourmet Rating: 5 Stars
Labels: banana, dessert, honey, ice cream, ice cream maker, peanut butter, soy milk, tofu, vegetarian times