Apple crumble & tofu icecream recipe

This apple and blueberry crumble with vanilla tofu ice cream recipe from Lowri Turner is simply divine and healthy! 

Let’s get the ‘tofu, yuck!’ reaction out of the way. Making ice cream from tofu slashes the fat content. You can’t taste the tofu and instead you get the delicious flavour of the natural vanilla. This is a sorbet-style ice cream so don’t let it freeze too hard.

Makes: 6 servings

Prep time: 30 minutes, plus at least 1 hour infusing and at least 1 hour freezing

Cooking time: 30 minutes

For the ice cream:

250ml skimmed milk or soya milk

100g stevia-based natural sweetener or xylitol

1 vanilla pod, split lengthways

300g silken tofu

For the crumble:

3 cooking apples

2tbsp agave syrup

250g fresh blueberries

100g rolled oats

2tbsp stevia-based natural sweetener or xylitol

A pinch of ground cinnamon

25g cold butter, diced

1. To make the ice cream, put the milk, natural sweetener and vanilla pod in a saucepan and heat over a low heat for 3 minutes until the natural sweetener has dissolved. Remove the pan from the heat and leave to stand for at least 1 hour to allow the vanilla flavour to infuse into the milk.

2. Strain the mixture into a blender or food processor, discarding the vanilla pod. Add the tofu and process until smooth. Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. Alternatively, transfer the mixture to a freezer-proof container, cover with a lid and freeze for 1–2 hours until completely frozen.

3. Meanwhile, make the crumble. Preheat the oven to 200ºC/400ºF/Gas 6. Peel, core and chop the apples. Put the apples and agave syrup in a saucepan and simmer over a medium-low heat for 5 minutes until the apples have softened. Remove the pan from the heat and gently stir in the blueberries. Pour the mixture into a baking dish.

4. Put the oats in a food processor and process until they resemble coarse breadcrumbs. Transfer to a bowl, add the natural sweetener and cinnamon and rub in the butter with your fingertips. Evenly sprinkle the crumble mixture over the top of the fruit and bake for 15–20 minutes until golden. Divide the crumble into six equal portions. Serve hot with a scoop of the ice cream.

Per serving:
Calories: 184; Protein 6.2g; Carbohydrates: 24g; Fat 5.8g

Photography by Toby Scot