Happy National Ice Cream Day! This “holiday” arrived just in time—it is H-O-T hot in Seattle today, and ice cream is one of about three things that sound good to eat. (The other two are gelato and pretty much anything that comes on the rocks. Or ice. Ice actually sounds good, too.)
So, I whipped up this soft serve with frozen blackberries in an attempt to cool off. It worked for about five minutes, but it was a delicious five minutes.
I scream, you scream—you know the rest. 🙂
Blackberry Soft Serve
Ready in: 5 min
1 not-very-ripe banana
3/4 cup frozen blackberries
1/4 cup raw cashews
1/4 cup extra-firm tofu
1 teaspoon vanilla
1 date, pitted
1/2 cup ice
1 to 2 tablespoons non-dairy milk (if needed)
2 tablespoons dairy-free white chocolate chips (optional)
1. In a blender, process banana, blackberries, cashews, tofu, vanilla, date, and ice. Add non-dairy milk one tablespoon at a time until ingredients start to blend smoothly. (Use as little milk as possible—if you can get away without using any, do that.)
2. Pour into a serving dish. Garnish with a couple blackberries if you like, and sprinkle with white chocolate chips if you’re feeling wild.