Homemade Vegan Ice Cream (No Ice-Cream Maker Needed)

Make your own vegan fruit ice cream with no tool besides a blender. I had an ice-cream machine but gave it away. Too much fuss. I'd rather make this. This easy recipe is from How It All Vegan, by Tanya Barnard and Sarah Kramer (1999) and the photo is of the recipe made with frozen unsweetened strawberries. (At this time of year, I long for them.) But any fruit goes.

"Anything Goes" Fruity Ice Cream (4-6 Servings)

2 cups soft tofu (or 1 aseptic nonrefrigerated package)
1/2 cup soy milk
1/3 cup oil
1 cup sugar (or 1/2 cup packaged sugar-stevia blend)
1 Tablespoon lemon juice
1-1/2 cups "Anything Goes" fresh or frozen fruit (your choice)
1 Tablespoon vanilla extract
dash of salt

In blender, combine all ingredients except 1/2 cup of the fruit, and blend together until very smooth and creamy. Place in a sealable container and freeze. Remove from freezer and defrost for 20-40 minutes. Place back in blender and blend again. Spoon back into the container and add the remaining fruit. Re-freeze. Remove from freezer 5 minutes before serving.

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