Dairy-Free Ice Cream with No Ice-Cream-Maker

All you need is a blender to make your own dairy-free fruit ice cream. 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. But any fresh or frozen fruit goes. Try peach!

"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.

What is Softserve?

Meet "Cherry Meltdown," a softserve sundae that's a top-10 choice at a popular local ice-cream--er, softserve stand. I ate about two-thirds of it for supper, telling myself  "it has calcium," and wondering "What is 'softserve' anyway?"

Softserve is packaged powder with a little liquid milk or soybean oil, whipped to incorporate air and chilled right there in that stainless-steel box with the faucet that ripples out your ice cream (er, softserve). That's why you never see trucks unloading milk or ice cream at what we still call ice-cream stands. Legally softserve cannot be called ice cream because it contains no cream. "Ice cream" is "frozen custard" with air whipped into it. "Frozen custard" is the elite version of ice cream and the most expensive, you'll notice.

Advantages of softserve: 1) It's not so cold that it gives you ice-cream headaches. 2) Because it's up to 60 percent air, it has fewer calories than ice cream. 3) Dairy-intolerant people can eat it if they want to. 4) It's cheap.

Disadvantages: After learning what is in softserve, you won't want to eat any except in the gravest extreme, like, say, you're spending three months in a submarine. And you'll want the toppings even less.