Blueberry tofu "nice" cream
2
Points® value
Total Time
4 hr 5 min
Prep
5 min
Serves
4
Difficulty
Easy
Silken tofu blends to a wonderfully creamy texture that’s perfect for making nice cream (vegan ice cream). When frozen, it tends to turn a bit icy, but a splash of creamy coconut milk smooths out the texture. Unlike nice cream made with frozen bananas, this one will not have a soft serve–like texture after blending but instead will be more like a smoothie. You’ll need to freeze it a few hours before you can scoop it, and using frozen berries will speed along the process.
Ingredients
Silken tofu
12 oz
Unsweetened frozen blueberries
1 cup(s)
Canned unsweetened coconut milk
⅓ cup(s)
Monk fruit sweetener with erythritol
⅓ cup(s)
Fresh lemon juice
2 tbsp(s)
Vanilla extract
½ tsp(s)
Table salt
¼ tsp(s)