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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.


7 Comments leave one →
  1. June 18, 2010 12:56 am

    Ahh, it’s so pretty! I love the color. I almost always make smoothies with frozen bananas to get a milkshake-like consistency.

  2. June 18, 2010 5:52 am

    The colour looks divine. The first time I tried using frozen bananas, I made a very rookie mistake. I didn’t peel them and cut them up before putting them in. It was so incredibly hard to peel them after they were frozen!

    Adding this to my to try list~!

  3. June 18, 2010 8:27 am

    Beautiful, simple, healthy. Love it!

  4. June 18, 2010 9:18 am

    This looks amazing. I have a cup of blueberries every morning I love them so much.

  5. June 18, 2010 9:54 am

    looooove it! thanks!

  6. July 25, 2010 6:41 pm

    I love this recipe – I hope you will submit it to my new “vegan finds” website: ~Kathy


  1. Whole Bunch of Random « Fruits. Veggies. Life.

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