Non Dairy Strawberry Ice Cream

Non Dairy Strawberry Ice Cream
Source: The Vegan Chef

2 cups apple juice
3 T. agar-agar flakes
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 cup unbleached cane sugar (or brown rice syrup or maple syrup), or to taste
2 T. vanilla
1/2 t. salt
1 1/2 cups fresh or frozen sliced strawberries

DIRECTIONS:

In a small saucepan, place the apple juice and agar-agar flakes, and simmer
for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a
food processor, process the tofu for 2 minutes to form a smooth puree. Add
the agar-agar mixture, soy milk, sugar, vanilla, and salt, and process for
1-2 minutes or until very smooth and creamy. Taste and add additional
sweetener or vanilla, if desired. Add the strawberries and pulse 3 times.
If you have an ice cream maker, transfer the mixture to the ice cream maker
and freeze according to the manufacturer's instructions. Or, pour the
mixture into a large shallow pan, and place it in the freezer. Stir the
mixture every hour or so to give it a smooth texture. When completely
frozen, remove it from the freezer, and allow it to sit at room temperature
for 15 minutes. Transfer the mixture to a food processor and process until
smooth. Transfer the mixture to an airtight container, return the mixture to
the freezer, and freeze until solid. Serve as an accompaniment to cakes,
pies, desserts, or as a refresher.

*Variation: for a Strawberry-Banana flavor, substitute 1 mashed banana for
half of the sliced strawberries. Or if you don't mind the extra fat, adding
a couple of tablespoons of a mild vegetable oil to the mixture before
freezing will result in a rich and creamy texture. Feel free to experiment
with the recipe by adding additional flavorings, or chopped fruit or nuts.

Yield: 1 1/2 Quarts