Tofu Banana Ice Cream
Ingredients:
(For 4 servings)
- 200 g silken tofu
- 230 g Greek yogurt
- 1 ripe banana
- 5 tbsp Lakanto Classic (Lakanto Golden can be used, but Classic is preferred for a lighter ice-cream colour and flavour)
Method:
Preparation:
- Wrap the silken tofu in a paper towel to remove excess moisture.
- Add all ingredients to a zip-top freezer bag and mash until smooth. (Alternatively, blend briefly for a creamier texture.)
- Freeze the bag for about 2 hours.
- Knead the mixture again just before serving, scoop into bowls, and enjoy!
