Vegan Blueberry "Ice Cream"
Make the blueberry syrup at least one hour before preparing the base.
In small saucepan over medium heat, combine the blueberries and 1/4 cup agave nectar or sugar.
Cover and freeze - minimum an hour or two.
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.
Monday, June 7, 2010 - 6:33pm