Heidelbeereis?! 🫐 Tofu kann einfach alles! 😳

As I always say, "You can make almost anything with tofu." That includes ice cream, of course! Silken tofu is actually perfect for this, and combined with a little nut butter, it becomes wonderfully creamy. ############# RECIPE ## ############## ----------------------- Blueberry Ice Pops made with Silken Tofu (12 Small / 6 Large) ----------------------- 200g silken tofu 140ml plant-based milk 120g frozen wild blueberries 50g dates (pitted, dried) 30g light almond butter 1/2 vanilla bean (seeds only) 1 tbsp lemon juice Pinch of salt ----------------------- Place all ingredients in a blender and blend until smooth and creamy. Then pour into molds and freeze for at least 4 hours. If you want a beautiful visual swirl effect, first blend all the ingredients except the blueberries. Take 1/3 of this mixture and use the rest to purée the blueberries. Now you can pour the purple and light-colored mixtures into the molds and then swirl them together with a stick. A few tips: The dates should be very soft. If they aren't, it's best to warm the plant-based milk and let the dates soak in it for 10 minutes. You can, of course, use other fruits such as strawberries, raspberries, or mango. When it comes to nut butter, the whole world of nuts is open to you. Cashew butter, for example, works very well. If you don't have popsicle molds, you can also pour the mixture into ice cube trays. Let them set and then blend them in batches in a blender until you have a creamy popsicle. ...