Vegan Blueberry "Ice Cream"

Ingredients

1/2 cup agave nectar (divided) -or-
1/2 cup sugar (divided)
1 cup soy milk
1 teaspoon vanilla

Preparation

1
Make the blueberry syrup at least one hour before preparing the base.
2
Wash the blueberries, removing any stems in the process. Do not dry.
3
In small saucepan over medium heat, combine the blueberries and 1/4 cup agave nectar or sugar.
4
Bring to a boil, and allow to cook and reduce for about 20 minutes.
5
Remove from heat, transfer contents to a heat-proof container, and refrigerate. You should have about 2/3 cup of blueberry syrup.
6
When the syrup is completely cooled (it doesn't have to be cold - just room temperature is fine), make the "ice cream" base.
7
In a medium bowl, whisk together the soy milk, silken tofu, remaining 1/4 cup agave nectar or sugar, vanilla, and salt.
8
Transfer this mixture to the bowl of your ice cream maker and freeze according to manufacturer's instructions.
9
Put the now-soft ice cream into an air-tight container and mix in the blueberry syrup.
10
Cover and freeze - minimum an hour or two.

Tools

Comments

G4331's picture

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

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.

Yield:

0 servings

Added:

June 7, 2010

Creator:

Related Cooking Videos