Mixed Berry Ice Cream

BY : PUBLISHED : June 5th, 2012 UPDATED: February 2nd, 2022

From the author: This is SO easy. Really. The only bit of planning required is that the berries need to be frozen ahead of time (just a few hours is all you need, but overnight or a few days ahead is totally fine), though you could also just buy frozen berries. Fresh lemon or lime juice is great, but you can also use bottled, or even a little mild vinegar. And that’s about it. There’s really so little to this it probably doesn’t even need a recipe – just blitz everything in the food processor, and you’re done. (If you don’t have a food processor, though, you’re kind of out of luck on this.) You probably won’t fool anyone into thinking they’re eating “real” ice cream, but when something tastes this good, it’s not like anyone’s going to care. Mixed berry ice cream, here we come!

If you want a firmer texture, you can refreeze this berry ice cream for around twenty minutes after making it, though this doesn’t keep well; unlike ice cream, which has a ton of fat to keep it from freezing completely, you have to eat this the same day. Which shouldn’t be too much of a challenge.

From Plant-Based on a Budget: This super easy mixed berries ice cream is the perfect after-dinner treat! It’s refreshing and delicious without being too filling. You can use whichever berries you have available but we recommended buying a large bag of frozen berries from convenience stores like Walmart, Costco, or Trader Joe’s to keep it very low cost.

Mixed berry ice cream in a small jar with a spoon.

You can use your high-speed blender or food processor to reach the desired smooth consistency. This mixed berries ice cream recipe is a kid’s favorite but a fantastic choice for the whole family!

Recommended equipment:

Photos by Alfonso Revilla

Mixed berry ice cream in a small jar with a spoon.

Mixed Berry Ice Cream

Stefan
This mixed berry ice cream recipe is the best after dinner treat! It's refreshing and sweet without any fuss. You have to try it!
5 from 2 votes
Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 2 servings
Calories 239 kcal
METHOD Food processor
DIET Vegan

Ingredients
  

  • 2 cups of berries (I used a mixture of raspberries and blackberries), frozen
  • 1 cup of silken tofu
  • 4 Tablespoons of sugar (more if needed)
  • 4 teaspoons of lemon or lime juice (more if needed)

Instructions
 

  • Put the berries, silken tofu, sugar, and lemon juice in a food processor and process until smooth.
  • Taste and add sugar and/or lemon juice as necessary.

Video

Notes

If you want a firmer texture, you can refreeze this berry ice cream for around twenty minutes after making it, though this doesn’t keep well; unlike ice cream, which has a ton of fat to keep it from freezing completely, you have to eat this the same day.

Nutrition

Calories: 239kcalCarbohydrates: 47gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 8mgPotassium: 307mgFiber: 4gSugar: 39gVitamin A: 72IUVitamin C: 8mgCalcium: 50mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Mixed Berry Ice Cream | Plant-Based on a Budget | #ice #cream #berries #vegan #dessert #plantbasedonabudget

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating




BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals

FREE EMAIL BONUS

Plantbased on a budget Logo