Dairy-Free Strawberry Ice Cream

Ingredients

• 1 cup sliced strawberries
• 1 tbl. raw sugar or honey
• 2 1/2 cups almond milk, divided (found by cereals in most supermarkets)
• 1/3 cup Ener-G Egg Replacer (available at Daily Bread or Living Foods)
• 1/4 cup maple syrup
• 12.3 ozs. firm tofu
• 1/2 cup agave nectar, honey or maple-honey mix

Directions

1. Strain strawberries, reserving juice.

2. Add raw sugar or 1 tablespoon of honey to the sliced strawberries and let sit.

3. Scald 1 1/2 cups almond milk. Turn heat off and slowly whisk in egg replacer. When combined, add maple syrup. Let cool.

4. In a blender, add tofu, additional almond milk and the juice from the strawberries. Add cooled egg replacer mixture.

5. Turn on blender and add 1/2 cup sweetener of choice (either agave nectar, honey or maple-honey mix). Blend until smooth.

6. Set up ice cream maker. The electric maker with the frozen bowl works best. Let machine churn until ice cream is firm.

Serves about 4.