Raspberry Watermelon Banana Ice Cream with Silken Tofu
A raspberry ice cream sweetened with watermelon and bananas, which doesn't require an ice machine and has the great texture of a soft serve or a sorbet
Course: Dessert
Keyword: gluten-free, vegan
Servings: 6
Ingredients
300gbananaspeeled, cut into pieces and frozen (about 3 big bananas, use really ripe spotty ones)
250gfrozen raspberries
500gwatermeloncubed and deseeded
200gsilken tofu
Optional: Liquid Sweetener of your choice to drizzle on tope.g., date syrup, maple syrup, rice syrup
In your food processor, puree the frozen bananas and the frozen raspberries. Add the watermelon and the silken tofu and blend until everything is creamy and smooth.
Pour into a dish or container and freeze for a couple of hours. The ice cream will have a soft serve texture after 2 hours.