Strawberry (Vegan) Ice Cream

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My bestie from college invited us out to her house for a slumber party…3 old college roommates & all our men in one house, how fun! And my bestie’s adorable 10 month old daughter will be the main squeeze. We are planning on BBQ’ing all day today – grubbing & slurping on some cocktails.

Of course some major girl chat will be going on. So what to make when you get a few old school friends in one room…ice cream!! Lets get to it!

  1. Rinse off 1lb strawberries, chop off the leaves/stem & freeze for at least 1 hour before (can be frozen for weeks)
  2. After an hour , add the 1lb of strawberries, 1/2C Lite Firm Nasoya Tofu & 1t Stevia (add as much Stevia as your taste buds can handle) in a blender/Vitamix 
  3. Pulse until pureed, scrape down sides & add water if needed  (I added ~ 1/2C water) – make sure to add the water slowly (1T at a time), as you do not want to over process & turn this to liquid (that would be a major bummer!)

Serve immediately as is or add cacao nibs for a little extra crunch!  If you decide to freeze for later allow 10-15minutes for the sorbet to soften at room temperature before serving.

Amidst taste testing this, both the hub & I realized that this could be eaten for breakfast, lunch, dessert or a snack – heck why not even dinner! Plus, we even got into a convo about our imaginary kids & how when they get older this will be the only ‘ice cream’ they will eat, maybe even make popsicles out of these. So tasty, simple ingredients & quick to make!

Nutritional Info Per Scoop (8 Scoops): 25 calories – <1 gram of fat – 4 carbs – 1 gram of protein

Continue reading for ingredient list…

Ingredient List for Strawberry Sorbet:

  • 1lb strawberries
  • 1 package of lite Firm Nasoya Tofu
  • Stevia

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