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.
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!
2cupsof berries (I used a mixture of raspberries and blackberries), frozen
1cupof silken tofu
4Tablespoonsof sugar (more if needed)
4teaspoonsof lemon or lime juice (more if needed)
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.
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.