Vegan Blueberry "Ice Cream"
By: Rj Flamingo
Published: Monday, June 7, 2010 - 6:33pm

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

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.

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.

Comments:
G4331

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