Strawberry And Banana Ice Recipe

Creamy, dreamy, and surprisingly healthy! This vegan Strawberry Banana Tofu Ice Cream recipe is a delightful frozen dessert that's quick to make and bursting with fresh fruit flavor. Made with silken tofu for a luxuriously smooth texture, this recipe is perfect for a hot summer day or any time you crave a guilt-free treat.

Prep Time 10 mins
Cook Time 10 mins
Calories 159.2 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Strawberry And Banana Ice 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry And Banana Ice

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How to Make Strawberry And Banana Ice

  1. Combine the drained silken tofu, sliced strawberries, bananas, and caster sugar in a high-speed blender or food processor.
  2. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. **Method 1 (No Ice Cream Maker):** Pour the mixture into a shallow 8x8 inch baking dish. Freeze for at least 4 hours, or until mostly solid.
  4. Remove from the freezer and break up the frozen mixture with a fork.
  5. Transfer the broken-up mixture to a large bowl and beat with an electric mixer (or by hand vigorously) until smooth and creamy. This step helps to create a smoother, less icy texture.
  6. Pour the mixture into a 6x10 inch loaf pan or other freezer-safe container.
  7. Cover and return to the freezer for at least 4-6 hours, or until completely firm.
  8. **Method 2 (With Ice Cream Maker):** Churn the blended mixture in an ice cream maker according to the manufacturer's instructions, until thick and creamy.
  9. Transfer to a freezer-safe container and freeze for at least 2 hours to further firm up the ice cream.
  10. Let the ice cream sit in the refrigerator for about 15-20 minutes before serving to allow it to soften slightly.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

93g

Fat

1g

Carbs

10g