Strawberry Tofu Ice Cream Cake {Vegan}

Strawberry Tofu Ice Cream Cake

Strawberry Tofu Ice Cream Cake {Vegan}

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Ingredients

  • FOR THE ICE CREAM:
  • ½ lb SilkenTofu
  • 5-1/2 oz. Strawberries frozen
  • ½ C vegan Sugar
  • ¼ Almond Milk
  • 1 Tbl Fresh Lemon Juice
  • ½ Tbl Vanilla
  • Pinch of Salt
  • STRAWBERRIES TO FOLD IN:
  • 1 C fresh or frozen Strawberries diced
  • FOR THE CRUST:
  • 12 whole Oreo Cookies yes, they are vegan!
  • 2 Tbl vegan Margarine melted

Instructions

  1. In a blender or food processor, puree all of the ingredients for the ice cream until very smooth.
  2. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
  3. Fold in 1 C of fresh or frozen diced strawberries before serving or freezing.
  4. Makes 2-1/2 Cups
  5. To make the chocolate wafer cookie crust, crush 12 whole Oreo cookies in a food processor. Add 2 Tbl melted butter and process until coarse crumbs appear. Press crumbs to ¼” into the bottom and up the sides of a springform pan to create the crust. Bake at 350 degrees for 10-15 minutes. Cool completely and then chill before adding the ice cream filling.
  6. To make our Oreo cookie cake, immediately transfer the ice cream to the prepared crust after folding in the strawberries. Spread evenly and place in freezer for several hours prior to serving.
  7. We used mini springform pans for ease in removal.
  8. Serve a slice with our Coconut Whipped Cream, a drizzle of choclate syrup and fresh strawberries for garnish, if desired.

 

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