The first time I tried tofutti sour cream I was like.. hmm.. this flavor/texture... would make a good ice cream ! So I totally freestyled this recipe & it was a success ! So happy I tried this out because I'm not a big fan of frozen banana ice cream. It's okay sometimes, but I don't always want that flavor / texture. What you'll need to make a little over a half pint is:
8-10 strawberries
6oz tofutti sour cream (half a 12 oz container)
1/3 cup agave
1/4 cup water
blender
First roughly chop the strawberries - place in a small pot with 1/4 cup water & agave - cook down until it thickens a little, but is still a little watery as well. Like a thin syrup. Let cool.
In a blender, add half a 12oz tofutti sour cream container + the strawberries + syrup
Blend !
Pour into a freezable container. I just used a little plastic tupperware thang
Freeze overnight !
Now assemble a sundae !
And.. voila ! Finished product. Sprinkled some walnuts, lil graham cracker on the side + chocolate drizzle : )
