Ice cream and I have never really been good friends on account of my lactose intolerance but a few years ago I picked up Veganomicon and all that changed. In this lovely cookbook, nestled near the very end of the book, is a delicious recipe with endless possibilities. The base recipe is only five ingredients and to that you can add fruit, chocolate, spice, or whatever else you might like. I've adapted the recipe to make it lighter. Here's what you'll need:
1 cup of soy or rice milk (I use Silk Light Soy Milk)
1/2 cup of coconut milk (I use light)
1/2 cup of silken tofu (most grocery stores should have this)
3/4 cup of sugar (here I substitute for Splenda)
1 tsp of vanilla extract (I used coconut this time)
If you're in the mood for good ol' vanilla that's all you need. For the batch I made today I added 1 cup of frozen blackberries.
Blend all of the ingredients in a blender until smooth. Pour the mixture into an ice cream maker and follow the manufacturer's instructions. Pretty easy! My only tip is to refrigerate the coconut milk beforehand. The colder your ingredients, the better this turns out. Enjoy! xx Allison