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Homemade Nectarine Tofu Ice Cream...Vegan

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Homemade Nectarine Tofu Ice Cream...Vegan





(Makes about 2 cups)


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


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


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. Serve in small bowls or on cake.


Variations: For vanilla ice

cream, omit the nectarines and add 1/2 cup soymilk. You can also stir in 1/2 cup

vegan chocolate chips.


Total calories per 1/2 cup serving: 137

Fat: 3








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