Blueberry ice cream (with tofu and cashews)
- Soak the case nuts for a few hours or over night, alternatively soak them in hot water for 15 minutes (which is what I had to do today). Then remove the soaking water.
- Add all ingredients to a blender and let it run for a few good minutes until you have a completely smooth cream. Then pour it into your ice-cream maker, and let it run until you have a firm, almost frozen consistency. If you don't have an ice cream maker, pour the mix into a container, place in the freezer and stir a few times until you have the right consistency (this will take you between 1 and 4 hours).
- Place the ice cream into a plastic bag with a small hole in one of the corners and press it into the cones (this is good if the consistency is more creamy/less frozen). Alternatively, make scoops (better if the ice cream is harder). Fill the cones and garnish with the chopped cashew nuts.