I cannot hold onto this recipe any longer – it must be shared! This is the BEST Ice Cream I have EVER had in my LIFE, Vegan or otherwise!! If you have an Ice Cream maker, go and make this immediately…If you don’t have one, go and buy one now, you will never want to have Ice Cream from a store ever again! I’m quite pleased with myself for coming up with this combo because it truly is a match made in heaven. For some reason I used to avoid eating anything flavoured with Passionfruit when I was younger (Granadilla to South Africans…), now I can’t imagine why! The original recipe from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love is for Lemon Cheesecake Ice Cream (which is also amazing, but still has nothing on my version!), so if for some reason you can’t get hold of Passionfruit then just substitute with the zest & juice of 1 Lemon…Apparently there is a way to make Ice Cream manually by freezing & blending every hour, over a 4 hour period – so if you’re desperate, you can give it a try & let me know how that turns out!
3/4 tsp. Agar Agar powder
1/3 cup Water
fruit of 4 Passionfruits, scooped out (and extra for serving)
1 asceptic box Silken Tofu, soft
1 (80z) tub of non-dairy Cream Cheese (I use Tofutti)
2/3 cup Agave Syrup (or 1/3 cup Agave + 1/4tsp. Stevia)
1 tsp. Vanilla Extract
2 Tblsp. Soymilk
- In a saucepan, let Agar Agar soak in Water for a few minutes. Then bring to a boil and allow to cook until dissolved, about 3 mins.
- Meanwhile, in a food processor or blender, blend Passionfruit, Tofu, Cream Cheese, Agave, Vanilla Extract and Soy Milk until smooth. Add Agar Agar Water, blend again until combine.
- Cover and chill in the refrigerator for atleast 6 hours, or overnight. Then freeze in an Ice Cream maker according to directions. Freeze for a further hour or 2 if you would like a firmer texture.
Serve with some fresh Passionfruit on top.
*Welcome to Vegan Bliss….