Strawberry and Banana Ice Recipe

Directions:

1. Blend the silken tofu, strawberries, banana, and caster sugar in a blender or food processor until smooth.
2. Pour the mixture into a shallow cake pan and freeze until almost frozen.
3. Remove from the freezer. Use a fork to roughly break up the mixture. Transfer to a large bowl and beat until it has a smooth texture.
4. Pour the mixture evenly into a 6x10 inch loaf pan. Cover and refreeze, until firm. OR freeze the blended mixture in an ice cream machine until thick and creamy, and then store in a covered container in the frezer.
5. Transfer to the refrigerator for about 30 minutes, to allow the ice to soften slightly before serving.