Vanilla bean ice cream

Rich, flavourful, and easy to make

Ingredients

1 cup soft tofu
1 cup soy milk
½ cup oil
2 bananas, chopped
1/3 cup dry sweetener
2 tbsp lemon juice
1 ½ tbsp vanilla extract
dash of salt

In a food processor, blend together all the ingredients until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes. Place back in food processor and blend again. Spoon back into container and re-freeze. Remove from freezer 5 minutes before serving. Makes 4-6 servings.

Recipe developed by
How it all vegan!

by Tanya Barnard and Sarah Kramer
GoVegan.net