Soy Blueberry Ice Cream
I had a little leftover tofu that I needed to use up, but I didn’t want to bake or use it to make something savory. I wanted something sweet and cold, perfect for the summer. Luckily, I had a frozen banana and some blueberries, so I whipped up batch of soy ice cream. It took about two minutes, and it was delicious.
- 1 inch thick strip from a block of tofu
- 1 frozen banana
- ~1/2 cup frozen blueberries (or more, if you’d like!)
- 1 leaf of mint (optional)
- Put into a blender and blend until smooth. Yep. That’s it.
If you blend it too long, it might start to melt – stick it in the freezer for a few minutes to firm it up.