Dairy-free Tofu and Black Sesame Ice Cream

Dairy-free Tofu and Black Sesame Ice Cream

This low fat, healthy ice cream is great for anyone on a diet, following a macrobiotic diet, or anyone with dairy allergies. It's rich, creamy and tastes just like real ice cream!

Ingredients: 3 servings

Soy milk
200 ml
Black sesame paste
2 teaspoons
Maple syrup or honey
2-3 tablespoons
Powdered gelatin
3 g
Vanilla essence
as needed
Sesame (to garnish)
as needed


1. Dissolve the gelatin in a little hot water (not listed).
2. Heat the soy milk in a saucepan. When warm, stir in the sesame paste a bit at a time.
3. Remove from the heat, and mix in the maple syrup (or honey). Add the gelatin and vanilla essence.
4. Pour into a freezer-safe bowl or tupperware container and put in the freezer.
5. Mix well with a fork after an hour, and then again an hour later. Leave it to harden in the freezer.
6. Transfer it to serving bowls, top with the sesame seeds, and it's done! I recommend you let it melt a little at room temperature (like in the photo) before serving.

Story Behind this Recipe

I'm breastfeeding, so I'm cutting down on sugar and dairy products. I based this on a recipe from a macrobiotic cookbook, reduced it to the essential steps and cut out any high-calorie ingredients. This is an ice cream that even people with dairy allergies can enjoy.