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Vegan Strawberry Ice Cream


  • 2 c apple juice
  • 3 tbsp agar-agar flakes
  • 24 oz extra firm silken tofu
  • 2-3 T vegetable oil
  • 1 ½ c non-dairy milk of choice (soy, rice, oat, etc.)
  • 1 c sugar, brown rice syrup, OR maple syrup
  • 2 tbsp vanilla
  • ½ tsp salt
  • 1 ½ c strawberries, fresh or frozen sliced
  • To halve:
  • 1 c apple juice
  • 1 ½ tbsp agar-agar flakes
  • 12 oz extra firm silken tofu
  • 1-2 T vegetable oil
  • ¾ c non-dairy milk
  • ½ c sugar, brown rice syrup, OR maple syrup
  • 1 tbsp vanilla
  • ¼ tsp salt
  • ¾ c strawberries


  1. In a small saucepan, place the apple juice and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes.

  2. In a food processor, process the tofu and vegetable oil for 2 minutes to form a smooth puree.

  3. Add the dissolved agar-agar, soymilk, sugar, vanilla and salt, and process for 1-2 minutes or until very smooth and creamy.

  4. Taste and add additional sweetener or vanilla, if desired,

  5. Add the strawberries and pulse the food processor 3 times.

  6. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.

  7. If you don't have an ice cream maker, pour the mixture into a large shallow pan and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer and allow it to sit at room temperature.

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