Soy Ice Cream

1 cup soy milk
1 box firm silken tofu
1/2 cup cashews raw, rinsed
1/2 – 3/4 cup Florida cane crystals
1/2 cup coconut milk
3 Tablespoons better than milk powder, original
1 teaspoon vanilla powder
1/2 teaspoon salt
In blender add; all ingredients. Start blender out on low and then turn to high speed. If you do not have a high powered blender like a vita-mix you want to make sure the nuts are creamy. Blend for 4-5 minutes. Place in a Freezer storage container until frozen or ready to use. I will remove from freezer and let sit for just a few minutes before serving.
Carob Ice-Cream: Add 2 Tablespoons of carob powder to half the batter, blend for an additional 1-2 minutes.
Strawberry Ice-Cream: Blend an additional 1/2 cup of cashews at the beginning of the process to add additional fat because of the fruit. Add 11/2 cup frozen strawberries and blend for 2-3 minutes or until strawberries are smooth. Dice 1/2 cup frozen or fresh strawberries and add to the mix and
stir with spoon. Freeze and serve.
By Melody Prettyman


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