Allergy Safe Recipes

This is a basic recipe that can then be flavored as described in the options, below. For all of these, the directions are to blend the ingredients until smooth and creamy, then freeze in a home hand-operated or electric ice cream maker, using the machine's instructions.

Carob Honey

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
1 cup honey
1 cup oil
6 Tbsp. carob
3 Tbsp. vanilla

Chocolate

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
2 cups sugar
1 cup oil
1/2 cup cocoa powder
2 Tbsp. vanilla

Banana Honey

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
5 ripe bananas
3/4 cup oil
3 Tbsp. vanilla
2/3 cup honey

Strawberry

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
2 cups sugar
1 1/3 cups oil
1/4 cups fresh lemon juice
2 (20 oz.) pkgs. frozen unsweetened strawberries
2 Tbs. vanilla

The following 2 variations are close to the above, but have slightly different proportions.

Pineapple

2 lbs. soft tofu (silken works well)
1 1/3 cup soy milk
2 cups sugar
1 1/3 cups oil
1/4 cup fresh lemon juice
2 Tbsp. vanilla
2 (20 oz.) cans unsweetened crushed pineapple with syrup (reserve 2/3 cup drained pineapple to stir in before freezing)

Peach

Mix, then marinate in the refrigerator for about 1 hour:
8 medium peaches, peeled and chopped (this should be about 1 quart)
the juice of 2 lemons
1 cup sugar
Combine with:
1 1/2 lbs. soft tofu (silken works well)
3 cups soy milk
1 1/4 cups sugar
4 Tbsp. vanilla
1/2 tsp. salt


Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.

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