2 cans coconut milk, refrigerated at least 24 hours more is better
1 c soy milk
1 block silken tofu
maple syrup to taste or other sweetener
favorite fruit or nuts
Open the refrigerated coconut milk from the bottom and drain the water off, scoop the solid into the blender, add the soy milk and tofu, sweetener and any flavorings.
Blend until smooth. Pour into an ice cream maker, add fruit or nuts and prepare according to manufacturers directions.
a friend also suggested adding 1/2c coconut oil to the mix to help keep it soft and scoopable right out of the freezer, Thanks Courtney :)
ReplyDeleteOh! I have one more suggestion. Use light agave nectar instead of maple syrup. It doesn't crystallize, and actually helps to keep the ice-cream soft as well...
ReplyDelete