Recipe

Vegan Lemon Raspberry Swirl Ice Cream Recipe


Vegan Lemon Raspberry Swirl Ice Cream Recipe
Add Step-by-Step Photos 		Veryvegan / All my dishes
1 year, 5 months ago
Sweet and tart, creamy, light and refreshing.
Prep:30m Servings:6

Veryvegan

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Ingredients
  • 1 c soy milk
  • 1 pkg (10.5 oz) soft tofu, drained
  • 1/3 c sugar
  • 1/2 c fresh squeezed lemon juice, with pulp
  • 1 1/2 tbsp grated lemon peel
  • 1 pkg (10 oz) frozen, unsweetened raspberries, slightly thawed
  • 1/4 c sugar
  • *Optional:fresh mint for garnish

Directions
  1. Pour milk into large metal or ceramic bowl.
  2. Freeze about 1 hr to a frozen slush.
  3. With electric mixer, beat 5 mins on high until stiff peaks form.
  4. In blender or processor, combine tofu, 1/3 c sugar, and lemon juice. Stir in lemon peel.
  5. Stir tofu mix into whipped milk and beat on low until well blended.
  6. Chill in freezer 1/2 hr. Process raspberries and 1/4 c sugar to smooth puree. Pour over tofu/milk mix and stir just enough to create swirls.
  7. Return to freezer 4-6 hrs or until firm.
  8. If desired, garnish with fresh mint.

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