Strawberry and Banana Ice

1. 1

   Blend the silken tofu, strawberries, banana, and caster sugar in a blender or food processor until smooth.

2. 2

   Pour the mixture into a shallow cake pan and freeze until almost frozen.

3. 3

   Remove from the freezer.

4. 4

   Use a fork to roughly break up the mixture.

5. 5

   Transfer to a large bowl and beat until it has a smooth texture.

6. 6

   Pour the mixture evenly into a 6x10 inch loaf pan.

7. 7

   Cover and refreeze, until firm.

8. 8

   OR freeze the blended mixture in an ice cream machine until thick and creamy, and then store in a covered container in the frezer.

9. 9

   Transfer to the refrigerator for about 30 minutes, to allow the ice to soften slightly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.