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Story's by O.Frank

Homemade Nectarine Tofu Ice Cream

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 chunks
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
1/3 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.

Variations: For vanilla ice cream, omit the nectarines and add 1/2 cup of soymilk. You can also stir in 1/2 cup vegan chocolate chips. To make chocolate ice cream, melt the chocolate chips in a double boiler before blending.
This recipe is from Vegetarian Journal September/ October 1998

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Copyright 2005 O.Frank