Blueberry tofu "nice" cream
2
Points®
Total time: 4 hr 5 min • Prep: 5 min • Cook: 0 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)
Instructions
1
In a blender, combine the tofu, blueberries, coconut milk, monk fruit sweetener, lemon juice, vanilla, and salt; blend on high speed until smooth, 1 to 2 minutes. Pour the mixture into a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours. If freezing overnight (or longer), allow the nice cream to soften for 10 to 15 at room temperature before serving.
2
Serving size: about ¾ cup
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