here's the scoop - dairy-free - ice cream - Brief Article

Vegetarian Times, August, 2000 by Janet Charatan

Heavenly ice cream that's dairy-free

Sweet, cold and super-rich: Is there any greater indulgence than ice cream on a sticky August afternoon? Right about now, every ice cream shop all over the country is likely jammed with people slurping and spooning and weighing the relative merits of pistachio versus triple chocolate fudge. A store-bought double scoop with sprinkles may satisfy your soul, but if you've never made your own ice cream before, it's time to broaden your horizons.

Homemade ice cream is genuinely fresh because it hasn't been sitting in a freezer for weeks. And unlike commercial brands, which may contain chemical additives, artificial colors, fillers and stabilizers, ice cream you prepare yourself is as pure as you make it. Incidentally, you don't you have to spend a lot of money to get started--a decent hand-crank machine costs as little as $30. Plus, the method is surprisingly simple because the freezer does the work.

Traditional ice cream recipes use cream and sometimes eggs for richness, making them verboten to those who shun dairy. But by substituting soy milk and tofu, you can get an equally creamy treat without the fat of dairy products--and fewer calories to boot. For best results, store ice cream in an airtight container in the freezer so it doesn't absorb odors, then let it soften for about 15 minutes on the counter before serving. Top it with fudge sauce, crumbled cookies or mashed fresh berries; spread it between graham crackers and refreeze as a sandwich; or smooth it into a prebaked pie shell and freeze. Any of our hand-crafted flavors makes a perfect ending to a spicy taco dinner or veggie burgers on the grill or, for that matter, a great meal all by itself.

Strawberry Tofu Ice Cream

MAKES 5 CUPS EGG-& DAIRY-FREE

For extra fruit flavor, fold in a cup or so of hulled and sliced fresh strawberries after ice cream is almost frozen, so they distribute evenly and don't all sink to the bottom of the bowl.

1 lb. soft tofu, drained
10- to 12-oz. pkg. frozen unsweetened
  strawberries
1 cup sugar
1/2 cup plain soy milk
2 Tbs. fresh lemon juice
1 Tbs. vanilla extract
Pinch of salt

1. In blender, puree all ingredients in 2 equal batches until very smooth.

2. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.

PER 1/2-CUP SERVING: 127 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 25MG SOD.; 1G FIBER

Chocolate Tofu Ice Cream

MAKES 5 CUPS EGG- & DAIRY-FREE

You'd never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.

1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt

1. In blender, puree all ingredients in 2 equal batches until very smooth.

2. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.

PER 1/2-CUP SERVING: 126 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 25G CARB.; 0 CHOL.; 25MG SOD.; 1G FIBER

Banana-Honey Tofu Ice Cream

MAKES 4 CUPS EGG- & DAIRY-FREE

The honey-sweetened flavor will have everyone coming back for seconds (or thirds). Remember: The riper the bananas, the better the results.

1/2 lb. firm tofu, drained
1 cup plain soy milk
1/4 cup honey
3 ripe bananas
1 1/2 Tbs. vanilla extract
Pinch of salt

1. In blender, puree all ingredients in 2 equal batches until very smooth.

2. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.

PER 1/2-CUP SERVING: 115 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 22G CARB.; 0 CHOL; 29MG SOD.; 1G FIBER

VT recipe        126 calories   2 grams fat

Typical recipe   178 calories   12 grams fat

JANET CHARATAN is recipe editor of Vegetarian Times.