STRAWBERRY SORBET:

Ingredients: (This recipe can be used for almost any friut)

* 1 cup sugar
* 1 1/2 tsp cornstarch
* 2 cups water
* 2 cups pureed strawberries

Preparation: Dissolve the sugar and cornstarch in the water in a large saucepan over low heat, then boil until thick, like syrup, about ten minutes. Remove from the heat and cool.

When the sugar syrup is completely cooled, add the pureed fruit and mix well. Place in a plastic container and freeze, uncovered, until it is solid.

Cut the sorbet into chunks, then process in a blender or food processor until smooth and creamy.

Put the sorbet back into the freezer and allow to freeze for another 4 hours.

Banana Ice-Cream:

This recipe came from the Veggies Unite recipe of the week archive, and it is wonderful!

Ingredients:

4 bananas 150ml soya cream

Notes

Top with slices of strawberry or grated vegan chocolate or both! Try using almond milk in place of soya cream for a delicious flavour.

Method

Peel bananas and cut into rounds.

Place on a baking tray and freeze for 8 hours or overnight.

Put the frozen bananas in a food processor and whizz until smooth, slowly adding 100ml to 150ml of soya cream. Eat straight away.

AVOCADO FUDGE:

is a tradition in grower communities such as Fallbrook, California where avocados trees are plentiful in backyards, front yards, and just about everywhere you look. This recipe is rich and creamy, yet dairy-free and suitable for vegans.

Ingredients:

* 1 avocado, ripened
* 1/2 cup vegan margarine
* 1 tsp vanilla
* 1 cup cocoa
* 3 cups powdered sugar
* 1/3 cup chopped walnuts (optional)

Preparation: In a medium sized saucepan, melt the margarine over low heat.

Once margarine is melted, puree with avocado in food processor or blender until perfectly smooth. Be sure there are no chunks of avocado left!

Return mixture to saucepan over very low heat and aff the rest of the ingredients,except the walnuts, adding the powdered sugar a portion at a time.

Once all the sugar has been added, the mixture should be thick. Add walnuts if desired, and transfer to a loaf pan. Refridgerate until firm. Now, be patient! If you don't let it firm up, you won't be able to slice it up into squares.

NON DAIRY STRAWBERRY ICE CREAM:

2 cups apple juice 3 T. agar-agar flakes 2 – 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm or fresh tofu 1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice like oatmilk 1 cup unbleached cane sugar (or brown rice syrup or maple syrup), or to taste 1 1/2 cups fresh or frozen sliced strawberries 2 T. vanilla 1/2 t. salt

In a small saucepan, place the apple juice and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, process the tofu for 2 minutes to form a smooth puree. Add the agar-agar mixture, soy milk, sugar, vanilla, and salt, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired. Add the strawberries and pulse 3 times.

If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor and process until smooth. Transfer the mixture to an airtight container, return the mixture to the freezer, and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

*Variation: for a Strawberry-Banana flavor, substitute 1 mashed banana for half of the sliced strawberries. Or if you don't mind the extra fat, adding a couple of tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.

Makes 48 fluid oz (2.4 pints) 1 1/2 Quarts (1 Quart = 32 fluid oz)

VEGAN CHOCOLATE ICE CREAM:

This is good. Not just “pretty good for vegan ice cream;” it's yum!!!

* 4 oz. dairy-free semisweet chocolate chips

(Ghirardelli Double Chocolate Chips recommended)

* Mixture #1:
* 3/4 c. water
* 1/2 c. corn syrup
* 1 tsp. vanilla
* Optional: 1 1/2 Tbsp. amaretto, Frangelico, Kahlua,

or other coffee, chocolate or nut liqueur

* Mixture #2:
* 1 c. water
* 3/4 c. commercial soymilk, almond milk or rice milk
* 1/2 c. raw cashew pieces
* 1/2 c. unbleached sugar or Grade A maple syrup
* 1/4 c. Dutch cocoa powder (unsweetened)
* 1 Tbsp. tapioca starch or instant tapioca
* 1/4 tsp. salt
* Optional: 1/2 c. chopped toasted nuts and/or 1/2 c.

dairy-free semisweet chocolate chips

Melt the chocolate in a double boiler over barely simmering hot water. Keep melted over the hot water but off the heat.

Combine mixture #1 in a blender until well-mixed, then set aside in a bowl.

Blend mixture #2 in a blender until it is very smooth and frothy (make sure that it is not grainy at all).

Place this mixture in a heavy-bottomed medium saucepan,

and stir over medium-high heat until thickened.

Whisk mixture #1 into cooked mixture #2, along with the melted chocolate. Chill the mixture and then freeze according to the directions for your ice cream machine. Scoop into a 1-quart plastic container, cover, and freeze for several hours before serving.

Makes 32 fl oz (1.5 pints) In this recipe, Ic=1 cup = 8 fluid oz

Per 1/2 cup serving: 253 calories; 3g protein; 9g fat; 40g carbohydrate; 0mg cholesterol