- 250g large dried apricots, chopped
- ½ cup water
- 2 x 300g packets soft tofu, drained
- 1 ⅓ cups So Good soymilk
- ⅔ cup apricot nectar
- ½ cup sugar
- 2 ripe bananas, mashed
- ½ cup slivered almonds, toasted
- ½ cup chopped large dried apricots, extra
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Apricot tofu ice-cream
Serves: 12
Prep: 30
Cook: 5
Ingredients
Method
- Place apricots and water in a small saucepan over medium heat. Cover and simmer for 3 minutes (or microwave, uncovered, on HIGH for 3 minutes) or until apricots are soft.
- Process apricots, tofu, So Good, apricot nectar, sugar and bananas until smooth. Pour mixture into a cake tin, cover with foil and freeze for several hours or until partly set.
- Place partly set apricot mixture into a small bowl. Beat with electric mixer until smooth or place mixture into an ice-cream maker and churn for 20 minutes.
- Fold through almonds and extra dried apricots. Serve immediately or place mixture into a plastic container, cover and freeze until firm. Place ice-cream in the refrigerator for 1 hour to soften before serving.
Tips
- Serving sizes indicated are approximately ½ cup in size.
- Create your favourite ice cream flavour by substituting the apricot with your favourite stone fruit.
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