Mixed Berry “Ice Cream”2012-06-05
- Servings : 2
- Prep Time : 2m
- Cook Time : 3m
- Ready In : 5m
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.
If you want a firmer texture, you can refreeze this 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.
COST PER SERVING: $1.50
- 2 cups berries (I used a mixture of raspberries and blackberries), frozen
- 1 cup silken tofu
- 4 tablespoons sugar
- 4 teaspoons lemon or lime juice
Put everything in a food processor and process until smooth.
Taste and add sugar and/or lemon juice as necessary.