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
peeled, cut into pieces and frozen (about 3 big bananas, use really ripe spotty ones)
cubed and deseeded
Optional: Liquid Sweetener of your choice to drizzle on top
e.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.