Sometimes the most seemingly simple recipes turn out to be the most challenging. It took me a few tries to get my vegan strawberries and cream pops right. Someone asked me not too long ago if I could make a tofu-based vegan ice cream, so I started there. Sounds kinds simple, in theory (or maybe insane, depending on how comfortable you are with tofu). In practice, not so simple, especially when you’re set on the idea of avoiding an ice cream maker, as I am. I just don’t have the kitchen space for an appliance I’ll probably use twice a year. Anyhow, the easiest route when one doesn’t have an ice cream maker is frozen pops. Tofu pops sounded easy, and they were. What they weren’t was good. Lots of ice crystals and not that creamy richness I was looking for. Take one. Take two had to do with my reluctance to add sweetener, or at least my desire to keep it at a minimum. I thought that would work out just fine, but as it turns out, things don’t taste as sweet when they’re frozen, so you actually need more sweetener than you’d think. Who knew? So my second batch was rich and creamy but not all that tasty. Finally I gave in and ended up with these. Rich coconut milk and plenty of maple syrup got me that decadent vegan strawberries and cream flavor and texture I’d been looking for. So they aren’t protein packed diet food. They’re delicious and exactly what you need on the first day of summer.
