- 1-2 ripe bananas (about 150g),
- 1 tofu (180g),
- 75g 100% peanut butter or other nut butter (3 tablespoons),
- 150ml soy milk or similar vegan milk,
- a handful of nuts (if your nut butter is crunchy, skip this).
Cut the bananas into wheels and put them in the freezer for at least 4 hours. Mix the nuts into smaller pieces with a blender so that the ice cream is crunchy and set aside. Mix the tofu and gradually add the milk to make a slightly thinner mixture. Then add the frozen bananas and butter and mix and the mixture thickens again. Finally, add the nuts. We can store ice cream in plastic bowls or use popsicle molds.
Such vegan ice cream has a low carbohydrate content (yet is sweet) and a high content of quality proteins and fats. It is also suitable for low-carb diets as a mild sin, as bananas are a source of fast carbohydrates. If you don't care about your sugar level and the ice cream is not sweet enough for you, add, for example, 10-20 ml of maple syrup, or even more, and you can omit the banana.