I recently discovered Tofutti vegan ice cream and I absolutely love the stuff. It has a creaminess comparable to any of its dairy counterparts. In fact, I couldn’t even tell the difference. However, I do want to caution that even though it’s dairy-free and lower in calories than regular dairy ice cream, it is not fatfree, so resist the temptation (it isn’t easy!!) to eat the whole tub in one sitting. The addition of sour cream provides an extra layer of flavour that makes the ice cream irresistable. Lekker eet! (Bon Appetit!)

Ingredients

*1 container (16 ounces /1 pint/ 474 ml) vanilla flavour vegan ice cream
¼ cup vegan sour cream
20 whole fresh or frozen strawberries
1 cup water
½ cup organic sugar

Set out the ice cream on the counter just long enough to soften slightly (you don’t want it to be runny, just soft enough to thoroughly mix in the sour cream).

Mix in the sour cream until combined. Scrape ice cream back into the container, cover and freeze.

To Make the Sauce

Add the strawberries (if using frozen, there’s no need to thaw), water and sugar and stir frequently to dissolve ingredients over medium-high heat. Bring to a boil, reduce the heat to medium if necessary and cook for about 4-5 minutes, or until slightly thickened. Cool and refrigerate. Serve over ice cream or cheesecake.

*Tofutti Milk Free Premium Vanilla Frozen Dessert was used for this recipe

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