Strawberry Icefu with Frozen Fruit Skewers

Ingredients:

For the Icefu:

  • 500g Silken tofu
  • 200g Granulated sugar
  • 250g Plain soya yoghurt
  • 400g Fresh Strawberries
  • Half batch of Strawberry Jam
For the Fruit Skewers:

Your choice of fruits!

Grapes, strawberries, kiwi, melon, and peaches are all 'tried and tested':

Method

For the Icefu:

  1. Blend the tofu and sugar until creamy
  2. Chop the strawberries and stir into the tofu mixture with the strawberry jam
  3. Place in a suitable container and freeze
  4. When ice crystals have started to form (1 - 2 hours depending on your freezer) blend the mixture again
  5. Repeat the freezing/blending process until the mixture is frozen but thick and creamy (3 times minimum seems to be about right)
  6. Remove from the freezer about 20 minutes before serving (depending on how soft you like it)

For the Frozen Fruit Skewers:

  1. Chop the fruits in to bite sized chunks
  2. Thread the pieces on to skewers before wrapping individually in clingfilm and placing in the freezer
  3. Remove from the freezer about 10 minutes before serving

Prep Time: About 40 minutes total

Serves: 8

Keeps For: Icefu: as long as you can resist, Fruit Skewers: about 3 months

Tips and Comments

I invented a rudimentary version of this dessert in the summer of 2013 while spending time in Japan and China; very hot, very humid but abundant in tofu even if the concept of 'animal free' perplexes most people. On returning to the UK I amended it for additional indulgence!

  • See Not-Eggs for info on silken tofu and Not-Dairy for info on soya yoghurt
  • Use bamboo skewers if possible. It's nice to have reusable metal ones but they are a bit too cold on the fingers when frozen, I find.
  • If you prefer chunky fruit in your 'not' ice cream, don't chop the strawberries as they get further mashed up in the blending process.
  • Serve with a drizzle of soya yoghurt or cream for extra indulgence!