Tofu Ice Lollies

Ingredients

• 300 g Silken tofu
• 100 g Coconut cream
• 1 Banana
• 200 g Frozen strawberries
• 1.5 tbsp Maple syrup (Optional; use 1–2 tbsp to taste.)
• Dark or dairy-free chocolate (Optional, melted, for dipping the fully frozen lollies; amount as needed.)

Steps

1. 1

   Add the silken tofu, coconut cream, banana, frozen strawberries, and optional maple syrup to a food processor or blender.

2. 2

   Blend until completely smooth and creamy, pausing to scrape down the sides if necessary. Taste and add maple syrup if a sweeter mixture is desired.

3. 3

   Pour the blended mixture evenly into ice lolly moulds, leaving a little room at the top for expansion.

4. 4

   Insert the lolly sticks and freeze for a few hours, until the lollies are fully solid.

5. 5

   For the optional chocolate coating, melt the chocolate until smooth. Remove the fully frozen lollies from their moulds and dip them in the melted chocolate.

6. 6

   Let the dipped lollies stand briefly while the chocolate sets onto the frozen surface, then serve immediately or return them to the freezer.

Notes

The recipe makes approximately 8 ice lollies. The transcript notes that other fresh fruit can be used, although the written recipe specifies frozen strawberries. Freeze for several hours until fully solid.

Nutrition per serving

• dessert
• vegan
• dairy-free
• gluten-free
• no-cook
• frozen dessert
• summer
• tofu