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COFFEE ICE CREAM

INGREDIENTS:

  • 300 grams of silken tofu
  • 2 eggs separated
  • 3/4 cup chopped walnuts or pecans if desired
  • 2 teaspoons decaffeinated instant coffee
  • 1 tablespoon boiling water
  • 1/8-1/4 teaspoon stevia depending on taste
  • 3/4 teaspoon vanilla

 

DIRECTIONS:

  1. Combine coffee and boiling water stir to dissolve, add stevia stir and allow to cool.
  2. Place tofu, coffee mixture and egg yolks in mixing bowl and beat on a high speed until smooth and creamy about 5-10 minutes.
  3. Add chopped nuts if using.
  4. Beat egg whites until very stiff, gently fold through tofu mixture until well combined.
  5. Place into freezer tray and serve when frozen.

Good with stewed pears

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