Blueberry Ice Cream

I tripped over a vegan ice cream recipe tonight while browsing the Post Punk Kitchen site and was inspired to put my ice cream maker back into action. Fortunately, I store the tub in the freezer, but it's been a while since I've tried, rather unsuccessfully, to make anything close to So(y) Delicious. But in an attempt to cheer up my better half who was unable to have his first choice of shakes at Sip the other night because they were out of blueberries, here's a fruity variation that helps to cool off the hot day:

1 box firm silken tofu
3/4 cup sweetened MimicCreme (available locally at Food Fight Grocery)
1/3 cup maple syrup
2 teaspoons vanilla extract
2 cups frozen blueberries

Combine all ingredients in a blender and blend away. Freeze in ice cream machine per manufacturer's instructions.

Note: This is the first time I've used MimicCreme for ice cream. It set up really fast and tasted quite good with great texture. The recipes on the manufacturers Web site suggest that's all you need -- just more creme, no silken tofu -- which would be great. It seems a little pricier ($5 per quart of creme at Food Fight) compared to when So(y) Delicious is on sale at Whole Foods ($2.99 per quart of ice cream), but you get to skip the soy and make your own flavors with fewer ingredients.

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