Vegan Blueberry "Ice Cream"

Photo: Rj Flamingo

Ingredients

1 pint dry blueberries

1/2 cup agave nectar (divided) -or-

1/2 cup sugar (divided)

1 cup soy milk

1 cup silken tofu

1 teaspoon vanilla

pinch of salt

Preparation

Make the blueberry syrup at least one hour before preparing the base.

Wash the blueberries, removing any stems in the process. Do not dry.

In small saucepan over medium heat, combine the blueberries and 1/4 cup agave nectar or sugar.

Bring to a boil, and allow to cook and reduce for about 20 minutes.

Remove from heat, transfer contents to a heat-proof container, and refrigerate. You should have about 2/3 cup of blueberry syrup.

When the syrup is completely cooled (it doesn't have to be cold - just room temperature is fine), make the "ice cream" base.

In a medium bowl, whisk together the soy milk, silken tofu, remaining 1/4 cup agave nectar or sugar, vanilla, and salt.

Transfer this mixture to the bowl of your ice cream maker and freeze according to manufacturer's instructions.

Put the now-soft ice cream into an air-tight container and mix in the blueberry syrup.

Cover and freeze - minimum an hour or two.

Tools

Comments

Permalink G4331
July 28, 2010

Mmmmmmm! Mmmmmm! Homosexual ice cream.
I would LOVE to try this !

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About

I was looking for an ice cream substitute to serve my Type 2 diabetic husband, while still being delicious and and satisfying. Great for the lactose-intolerant, vegan, vegetarian, flexitarian, and those who keep kosher.

Tags:

blueberries

vegan

Vegetarian

tofu

Yield:

0 servings

Added:

Monday, June 7, 2010 - 6:33pm

Creator:

Rj Flamingo

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