Blueberry tofu "nice" cream

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.