Blueberry pie? Ice cream? Yes, please! This is the taste of blueberry pie, crust and all, in a smooth, creamy vegan ice cream. It’s lower fat, nicely nutritious and made without refined sugar but still tastes sweetly, indulgently delicious. And it’s blue!
This is a great way to use the last of summer’s blueberries. They won’t be this cheap and gorgeous for much longer, so I’m snapping them up while I can. The crust flavor in the ice cream is a happy accident. I didn’t know that combining tofu with blueberries and a little nutmeg and cinnamon would make an ice cream that tastes like blueberry pie with a crust, but now I do!
Eat Healthy Eat Happy
25 minPrep Time
2 hr, 25 Cook Time
2 hr, 50 Total Time
- 2 c blueberries
- 3/4 c agave
- 1/8 tsp salt
- 14 oz. firm tofu
- 1 c unsweetened almond milk
- 1/8 tsp nutmeg
- dash cinnamon
- Combine the berries, agave and salt in a saucepan on medium heat. Mash the berries with a potato masher or fork to release juices. Cook and stir for about 5 minutes, then remove from heat to cool slightly. Puree the berry mixture in a food processor or blender, then press through a sieve and discard any solids.
- Puree the tofu until completely smooth, then transfer to a large bowl. Stir in the berry syrup and all the remaining ingredients. Cover and refrigerate at least 2 hours. You can leave it for a few hours or overnight if it's convenient.
- Stir well before churning in an ice cream maker. Serve soft right out of the machine, or return to the freezer for an hour or so if you'd like to make firm scoops. Store in the freezer, and thaw in the microwave to scoop additional servings.
This recipe is vegan and gluten free friendly.
Per 167g serving: 171 calories (26 calories from fat); 2.9g fat (4%)(0g trans); 0mg cholesterol (0%); 75mg sodium (3%); 34.6g carbohydrates (12%); 3.4g fiber (14%); 5.1g protein; Vitamin A 1%; Calcium 18%; Vitamin C 11%; Iron 9%; Potassium 4%